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Sun-Dried Tomato and Goat Cheese Cauliflower Pizza

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Ingredients

Crust:

  • 1 head cauliflower (about 2.5 lb), cored
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 1/2 tsp dried Italian seasoning
  • 1/2 teaspoon salt
  • 2 eggs, beaten

Toppings:

  • 2 tablespoons oil from sun-dried tomatoes
  • 6 oil-packed sun-dried tomatoes, chopped
  • 1 1/2 cups shredded mozzarella cheese
  • 1/2 cup crumbled goat cheese
  • 3 tablespoons pine nuts, toasted
  • 2 teaspoons fresh lemon zest

Cooking Instructions

Prep time: 35 minutes
Cook time: 55 minutes
Total time: 1 hour 30 minutes

Serves: 4-5

  • Preheat oven to 425° F.
  • Crust: Break cauliflower into large florets; pulse in food processor until cauliflower resembles rice. Transfer to steamer basket; steam for 20 to 25 minutes or until tender. Let cool slightly; transfer to square of cheesecloth. Squeeze to drain excess moisture from cauliflower.
  • Transfer cauliflower to mixing bowl; stir in mozzarella and Parmesan cheese, Italian seasoning, salt and eggs. Stir to combine.
  • Grease 9-inch springform pan. Spread cauliflower mixture evenly in bottom of pan. Bake for 12 to 15 minutes or until browned.
  • Toppings: Spread oil and sun-dried tomatoes evenly over cauliflower crust. Top with mozzarella and goat cheese. Bake for 8 to 10 minutes or until cheese is melted.
  • Sprinkle toasted pine nuts and lemon zest over top.

Tip:

  • Use a store-bought cauliflower crust or regular pizza crust if desired.

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