Making a pizza crust from cauliflower is a hot trend for those looking to add more vegetables to their diet. This crispy thin-crust pizza is topped with fresh mozzarella, colorful tomatoes, fresh basil, and a drizzle of olive oil – caprese style. It is served alongside a gorgeous green and yellow shaved summer squash ribbon salad topped with toasted pine nuts.
Caprese Cauliflower Pizza:
1 (12-ounce) package frozen riced cauliflower
1/3 cup shredded mozzarella cheese
1 tablespoon Parmesan cheese, grated
1 teaspoon Italian seasoning
1/2 teaspoon Kosher salt
1/4 teaspoon garlic powder
1/4 teaspoon crushed red pepper flakes
6 Bocconcini fresh mozzarella balls, halved
6 cherry tomatoes, halved
Fresh basil, torn
1 teaspoon olive oil
1 teaspoon balsamic vinegar
Summer Squash Ribbon Salad:
1 large zucchini squash
1 large yellow squash
1 tablespoon olive oil
2 teaspoons freshly squeezed lemon juice
1/4 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons pine nuts
Garnish: fresh basil leaves
Preheat oven to 400 degrees F. Microwave riced cauliflower according to package directions. Drain cooked cauliflower in a colander, pressing out as much moisture as possible. Place the cauliflower in a large mixing bowl and stir in the egg, shredded mozzarella cheese, Parmesan cheese, Italian seasoning, Kosher salt, garlic powder, and red pepper flakes.
Line a baking sheet with non-stick foil. Spray the foil with nonstick cooking spray. Press cauliflower mixture into an 11-inch circle. Bake 25 minutes or until edges are brown and crust is crisp.
Top with fresh mozzarella and cherry tomatoes. Bake 8 to 10 minutes. Remove from the oven and sprinkle with torn fresh basil. Before serving drizzle with olive oil and balsamic vinegar.
While the pizza is baking, prepare the salad. Using vegetable peeler and working from top to bottom of each squash, slice into ribbons (about 1/16 inch thick). Place ribbons in large bowl. Toss ribbons with olive oil, lemon juice, Kosher salt, and pepper. Top salad with pine nuts and garnish with fresh basil leaves.
Calories: 210 kcal | Carbohydrates: 10g | Protein: 10g | Fat: 15g | Cholesterol: 65mg | Sodium: 510mg | Potassium: 510mg | Fiber: 3g| Sugar: 5g
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