Pesto, Ricotta & Pancetta Pizza with Cauliflower Crust

January 8, 2013

In an attempt to stick with my New Years Resolution, I have a new recipe for you! See….you are happy (and hungry after you read the post)! 🙂 It’s also by complete chance that I’m sharing a pizza recipe during National Pizza Week! Whee!

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Because I am trying to avoid gluten as of lately (for digestion reasons), I was intrigued when I saw a recipe for “Cauliflower Pizza Crust”. Normally, I would have skipped and just made the real thing, but I wanted to try it out given its GF properties! I had to adapt the recipe slightly, but it turned out great. You can certainly try the original which is here. This cauliflower crust has a different taste than traditional pizza crust, but it is a vegetable serving and lower calories if that is what you are going for (I wouldn’t say the same for the toppings ;))!

Pesto, Ricotta & Pancetta Pizza with a Cauliflower Crust

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For the crust:

2 cups of cauliflower, riced

1 cup part-skim mozzarella cheese

1 t garlic powder

2 eggs

Generous pinch of basil

For the toppings:

1/4 cup store bough basil pesto (or homemade)

1/2 cup part-skim mozzarella cheese

1/2 cup ricotta cheese

1/2 cup diced pancetta, cooked

1 cup arugula

Directions:

  1. Pre-heat oven to 400° F.
  2. Prep a cookie sheet or pizza stone. You can grease the cookie sheet or use parchment paper (I would recommend parchment paper as my pizza stuck to the greased cookie sheet).
  3. Remove the stems and leaves from your cauliflower and chop the florets into chunks. Add to a food processor and pulse just until the texture is similar to rice. If you don’t have a food processor, you can chop until you get the rice appearance (this is what I did and it did take some time!).
  4. Sauté cauliflower in a non-stick skillet over medium heat and cook until translucent, approximately 6-8 minutes.
  5. In a bowl combine the cooked cauliflower with all remaining ingredients.
  6. Spread dough out evenly over parchment paper (or stone) – about ¼ to ⅓ of an inch thick. The pizza should be about 9-10 inches in diameter.
  7. Bake for 25-30 minutes or until the crust is golden, crispy on the edges and cooked through the middle.
  8. In the meantime, in a skillet add the pancetta and cook for 5 minutes, stirring occasionally.
  9. Remove pancetta and set on a plate covered in a paper towel to absorb some of the grease.
  10. Remove the crust from the oven and spread pesto evenly on crust (feel free to use less or more, depending on your preference).
  11. Then add your two cheeses and pancetta.
  12. Broil the pizza for 5 minutes, or until the toppings are hot and the cheese is melted. Allow the pizza to cool for 2-3 minutes. Sprinkle arugula on pizza, then cut and serve immediately.

You may want to serve your pizza with forks as this crust is flimsier than your traditional version.

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Feel free to substitute the toppings too for your favorites!

Have a great night!

Question: What are your favorite topping(s) on pizza?

 

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