Cauliflower-Crust Margherita Pizza

Classic Neapolitan toppings on a 21st-century crust: It’s pizza you can dig into while meeting your nutrition goals. The cauliflower crust is fully baked before toppings are added. Make the “dough” up to a day ahead for an easy weeknight dinner.



Ingredients for servings

    Cauliflower-Crust Margherita Pizza

  • 1 ecipe cauliflower pizza crust baked

  • 2 cup tomato sauce

  • fresh mozzarella cheese cut into 4–6 slices cut into 4–6 slices

  • 6 fresh basil leaves

  • 2 teaspoon olive oil optional

Directions

  • Arrange a rack in the top 1/3 of the oven. Preheat oven to 400°F.

  • Spoon on the tomato sauce and spread over the crust (the back of a spoon is a good tool for spreading). This may not seem like a lot, but beware, too much sauce turns the tender crust soggy.

  • Arrange the cheese evenly around the pizza. Add the basil leaves.

  • Bake until cheese melts and crust edges brown, 8–10 minutes.

  • Drizzle with olive oil, if you like. Cut into 6 slices and serve hot

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