“My boys would happily eat this pizza all day long,” says Cali’flour Kitchen: 125 Cauliflower-Based Recipes for the Carbs You Crave author Amy Lacey of this Pepperoni Pizza with Cauliflower Crust.
For Marinara Sauce
2 tablespoons extra-virgin olive oil
1 yellow onion, minced
2 cloves garlic, minced
1/4 teaspoon dried oregano
1/4 teaspoon red pepper flakes
1 (28-ounce) can crushed tomatoes
3/4 teaspoon sea salt, or to taste
1/2 teaspoon freshly ground black pepper
1 tablespoon chopped fresh basil
For Pizza
1 Cali’flour Pizza Crust
1/4 cup marinara sauce
1 ounce pepperoni slices
1/4 cup grated mozzarella cheese
1 tablespoon torn fresh basil or parsley leaves
Sprinkle of red pepper flakes (optional)
For Marinara Sauce
Heat the oil in a medium saucepan over medium heat. Add the onion and cook until softened and starting to brown, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the oregano and red pepper flakes and cook for 30 seconds. Add the tomatoes, salt and pepper, and bring to a simmer. Reduce the heat and cook uncovered until slightly thickened, about 30 minutes. Add the basil and remove from heat. Use as directed in your recipe, or cool and store in a covered container in the refrigerator for up to five days or in the freezer for up to two months.
For Pizza
Preheat the oven to 425 degrees. Line a baking sheet with parchment paper or get out your pizza pan and put your crust on it.
Spread the sauce over the crust and arrange the pepperoni on top. Add the cheese, covering part of the pepperoni to keep it from curling as it bakes. Place in the oven and bake for 8 to 10 minutes, until the cheese is melted. Remove from the oven to a cutting board and add the basil and red pepper flakes, if using. Then slice and serve.
Recipe and photo provided by Cali’flour Kitchen: 125 Cauliflower-Based Recipes for the Carbs You Craveby Amy Lacey.
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