How did I accomplish this you ask? Well, Nichole (the founder of Revolt) is super SUPER lovely and always takes menu suggestions before each uprising. And of course, the only thing on my mind when I saw the thread on Facebook was pizza. So I thought, "You know what? Cauliflower crust is actually pretty healthy." And so I suggested it, never thinking that my dream of a daily pizza indulgence while following the Revolt diet would actually become reality. But it diddd! This uprisings menu included Flourless Margherita Pizza. My recipe was close enough to the one she shared that I made mine to eat this week instead. This recipe is a bit time consuming, and the crust can be a bit tricky, but it is so worth it.
Loaded Veggie Cauliflower Crust Pizza, makes 8 slices or 4 servings
For the crust:
3 cups cauliflower (about 1/2 a large head)
1 egg, lightly beaten
1/8 of a cup shredded part-skim mozzarella cheese
2 tablespoons grated parmesan cheese
salt and ground black pepper, to taste
For the marinara sauce:
3 cloves of garlic
4 large leaves fresh basil
dried oregano, dried rosemary, salt, and pepper to taste
1 tablespoon red wine
3/4 of a cup mozarella cheese
1/4 of a red onion
1/2 of a red bell pepper
1/2 of a cup of mushrooms
1/2 of a tomato
a loose handful of spinach
1/8 of a cup fresh basil
red pepper flakes
Directions (for the crust): Rinse a head of cauliflower thoroughly and then cut in half. You'll only need half for the crust. Using a large knife and large cutting board, chop the cauliflower into the smallest sizes possible. I've heard that grating the cauliflower works well, but I prefer this option. Just be prepared for a big mess. You'll want to try and only chop the flowery part of the cauliflower for this crust. You should have about 3 cups of crumbles. Place the crumbles in a large microwave-safe container and cook in the microwave for eight to ten minutes (until fully cooked and soft). Let cool. This next step in important, and will really help your crust stay intact. Place the cooled, cooked cauliflower crumbles on a clean dish towel and press firmly to remove as much moisture as possible. It should wet the dish towel pretty significantly, and when done, be a little bit flaky or paste-like. You don't have to remove all the moisture, but removing as much as possible will help your crust turn out greatly. Next, mix the cauliflower with a beaten egg, 1/8 cup mozzarella cheese, 2 tablespoons parmesan cheese, and salt and pepper to taste. Once combined, pat and mold into a 1/4 inch thick round on a pizza pan or stone lined with parchment paper. Bake at 425 degrees for 10 to 15 minutes, until golden. Once removed, turn the oven down to 400 degrees.
Directions (for the sauce): In a blender or food processor, blend the tomatoes and garlic cloves. Pour the mixture into a saucepan and cook over medium-high heat. Add in the fresh basil leaves and all of the other spices, tasting as you go until it reaches a flavor of your liking. I tend to add A LOT of rosemary and oregano. Add the tablespoon of wine and let the sauce simmer over medium heat for about ten minutes to let it reduce/thicken.
Directions: Thinly slice all of the vegetables. Top the cooked cauliflower crust with the prepared marinara sauce and then layer on the vegetables. Finish with 3/4 cups mozzarella, a handful of fresh pizza with the sauce, 1/4 cup mozzarella, fresh basil leaves, and a small sprinkling of red pepper flakes. Bake at 400 degrees for another 10 minutes, and then turn on the broil and watch closely until the pizza is golden and bubbly.
Enjoy two pieces served with a green salad and/or fresh fruit.