Double Garlic Butter Cauliflower Crust Pizza
BBQ Spot
4
35 minutes
453
Essential Tools
Pizza stone or rimless cookie sheet
Food processor
Chef knife or paring knife
Large bowl
Whisk
Measuring cups
Measuring spoons
Baking pan or cookie sheet
Parchment paper
Large skillet
Wooden spoon
Ingredients
- 1 small head cauliflower, cut into small florets
- 3 large eggs
- 1 cup almond flour
- ½ cup shredded Parmesan cheese
- 2 tablespoons Boars Night Out White Lightning with Double Garlic Butter Seasoning
- 2 tablespoons olive oil
- 1 package (8 ounces) sliced cremini mushrooms
- ¾ cup spicy tomato and basil pasta sauce
- ¾ cup Farmer’s cheese or ricotta cheese
- 3 tablespoons mixed chopped fresh herbs such as basil, oregano, rosemary, sage, and/or thyme
Directions
- Place a pizza stone or pizza pan in the oven and preheat to 400°F.
- In a food processor with the knife blade attached, pulse the cauliflower 10 times or to rice-like consistency. Makes about 3 cups.
- In a large bowl, whisk the eggs. Stir in the almond flour, Parmesan cheese, Butter Seasoning and cauliflower until well combined.
- Line the back of a baking pan with parchment paper. Using hands, spread the dough out into a 12-inch circle (about ½-inch thick) on the prepared pan. Slide the parchment paper with the crust onto the hot pizza stone. Bake the crust for 30 minutes or until it’s golden brown and the edges are crisp. Remove the crust from the oven by sliding the parchment paper onto the back of the baking pan and cool slightly.
- In a large skillet, heat the oil over medium heat. Add the mushrooms and cook 5 minutes or until tender and golden brown, stirring occasionally.
- Spread the crust with the sauce and dollop with the Farmer’s cheese. Top with the mushrooms and sprinkle with the herbs. Slide the parchment paper with the pizza onto the hot pizza stone and bake 5 minutes or until the cheese is heated through. Slice the pizza into 8 pieces.
