We've been around for over 50 years.
How about you?

By clicking Enter Here you affirm that you are of legal drinking age and that you agree to allow us to use cookies and collect information about you as described in our privacy policy.

View Privacy Policy Enter Without Tracking
Enter Here

Sun-Dried Tomato and Goat Cheese Cauliflower Pizza

Try with Sauvignon Blanc! Shop Now

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.

You might also like...

Chicken Pesto Pizza with Caramelized Onions

Tom Kha Gai Soup
Truffle Mushroom Pizza

Truffle Mushroom Pizza