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Cauliflower White Pizza with Ricotta, Roasted Garlic and Sun-dried Tomatoes

Yields: 4 Servings    |    Serving Size: 493.26 grams
Calories 472.74, Fat 10.40g, Saturated Fat 3.73g, Cholesterol 19.86mg, Carbohydrates 79.81g, Dietary Fiber 7.74g, Total Sugars 7.65g, Protein 20.38g, Sodium 765.64mg

INGREDIENTS

  • 1 fresh cauliflower head, large (6"-7")
  • 1 cup corn flour, masa para tamales
  • 3 oz part-skim mozzarella cheese
  • 1 1/2 tbsp. Italian Essence seasoning mix
  • 1 tsp. Kosher salt, coarse
  • 1 tsp. ground black pepper
  • 1 cup wheat-free potato starch flour
  • 12 fresh garlic cloves
  • 1 tsp. extra virgin olive oil, Tuscan, unrefined
  • 1 1/2 cup fresh mushrooms, sliced
  • 1 cup fresh baby spinach
  • 1/4 cup part-skim ricotta cheese
  • 1/4 cup sun-dried tomatoes
  • 1 cup fresh basil leaves, chopped
  • 3 oz. fire-roasted red bell pepper, canned, drained
  • 8 oz. Azumaya firm tofu

DIRECTIONS

Preheat oven to 425°F.

Peel some of the excess outer papery skin away from garlic and cut top off. On a sheet of foil, drizzle garlic with olive oil. Wrap garlic in foil and place in oven. After 30 minutes, remove garlic and allow to cool. Squeeze garlic into a small bowl. Set aside

Steam the cauliflower with 1/2 cup water in microwave–safe bowl for 4–5 minutes, until al dente. Puree the cauliflower in a food processor fitted with a steel blade. Remove to a colander lined with cheesecloth to drain. Squeeze the cheesecloth to remove all liquid.

Return cauliflower to bowl and mix in 1/2 cup of masa, setting aside the other 1/2 cup. Add the remaining pizza crust ingredients. Sprinkle the remaining 1/2 of masa on the bench and kneed for 2-3 minutes. Place the dough on a sheet tray lined with parchment paper and spread mixture to make a 1/4-inch thick crust. Bake until crust is golden brown, about 15–20 minutes. Set aside to cool briefly.

Heat a tablespoon of water in a sauté pan over medium high heat. Add the mushrooms and sweat out some of the water. When the mushrooms are almost dry, add the spinach to wilt. Set aside.

Spread the garlic evenly across warm pizza crust; dollop the ricotta cheese on top. Add the sun-dried tomatoes, mushrooms, tofu, and roasted red peppers. Bake for 5 minutes, or until the toppings are bubbly and melted. Garnish pizza with fresh basil, black pepper, and a sprinkling Italian seasoning.