A non-traditional pizza that is perfect as an appetizer or make-ahead lunch!
I have to be honest.
If you’re not willing to spend twenty minutes prepping cauliflower, then you might want to revert to a regular pizza crust.
Although this recipe is time-consuming, the taste of the final pizza is unique – in a good, really cheesy way (I mean in terms of mozzarella cheese). And although I do love cauliflower (especially roasted with some parmesan – my fave), I do have to say it is a slight pain to grate – it pretty much gets everywhere.
The perfect way to transition into spring [or at least dream of spring since it snowed yesterday(!!)] is to make this super light (and I mean very light because it’s basically just vegetables and cheese) spinach and artichoke pizza. Spinach and artichoke is one of my favorite flavor combinations – especially when they are paired with cheese and I can dip crackers into the dip!
So here are a few things you should know before making this pizza!
1. You really don’t have to use a dishcloth to wring the water out of the grated cauliflower. In fact, I recommend just spreading the grated cauliflower between two paper towels, and letting the towels absorb the water for a minute.
2. Use buffalo mozzarella (and a lot of it) instead of shredded mozzarella as a topping. A lot of soft cheese makes a big difference on any pizza. Think margherita.
3. Buy pre-cut artichoke hearts instead of cleaning an artichoke yourself. Artichokes are so pretty but are real pains to cut!
And that’s really it. It might seem complicated, but there is not much to it: cauliflower crust, marinara sauce, spinach and artichoke, and CHEESE 🙂
Make sure to tag your creations with the hashtag #foodfinessa.
Spinach and Artichoke Cauliflower Crust Pizza
Cauliflower Crust
- 1 large cauliflower head ((cut into florets))
- 1/2 cup parmesan cheese, grated
- 3/4 cup goat cheese
- 2 large eggs
- 1 tsp salt
- 2 tsp ground black pepper
Toppings
- 2/3 cup marinara sauce
- 2 cups fresh spinach
- 1 cup artichoke hearts, chopped (, chopped)
- 8 oz buffalo mozzarella, sliced (, sliced)
- fresh basil ((optional))
- pine nuts ((optional))
- Preheat oven to 400? F. Line a baking sheet with parchment paper. Set aside.
- Place cauliflower florets in a food processor or blender, and blend until cauliflower resembles rice. Once all cauliflower is grated, place on a paper towel, and pat the water out until cauliflower is dry. Place in large bowl. Add parmesan, goat cheese, eggs, salt, and pepper to cauliflower. Mix well. Dump on baking sheet, and form into an oval. Bake crust for 40 minutes, or until edges are golden brown, and crust is stiff.
- Once crust is done baking, spread on marinara sauce, and add spinach, chopped artichoke hearts, and buffalo mozzarella. Bake pizza for another 10 minutes or until mozzarella is fully melted. Cut, serve with basil and pine nuts, and dig in!
