Some days it’s good to eat no carbs. I do love my carbs, but today is a carb-less day for me. Here is a pizza you can make and not even miss the crust. Both my hubby and I really enjoyed this one. It’s also good without the bacon and with mushrooms instead… but who doesn’t love bacon!!!
Cauliflower Crust Pizza With Gruyère, Bacon & Pesto
1 head cauliflower cut into florets
1 1/2 cup chicken broth
1 cup Pecorino Romano Cheese
1/2 cup chopped fresh parsley
1/4 cup chopped fresh thyme
2 tbs olive oil
2 cloves chopped garlic
1/2 cup fresh chopped oregano
salt & pepper
1 1/2 cup Tomato Sauce
4 slices bacon cooked
1 cup shredded Gruyère cheese
2 tbs Perfect Pesto
Preheat your oven to 425 degrees with a large cast iron skillet slightly oiled in it.
In a large pot with the lid on, steam cauliflower in chicken broth until fork tender and liquid is just gone.
Mash cauliflower with hand masher then add grated Pecorino Romano Cheese, eggs, 1/4 tsp pepper, thyme and parsley. Mix until all the contents are combined evenly.
When the mixture is combined, remove the cast iron skillet from the oven and evenly distribute the cauliflower mixture around the bottom of the pan creating the crust for the pizza. Return to the oven and cook for 30 minutes until golden brown and crust forms.
In a separate sauté pan, heat 2 tbs of olive oil. When oil becomes hot, add chopped garlic and chopped oregano. Cook for 2 to 3 minutes until all the flavors are released into the oil.
Next add the tomato sauce and reduce heat to a simmer for about 10 minutes.
Remove the crust in the iron skillet from the oven and top with sauce, Gruyère cheese, bacon, additional herbs, and salt & pepper.
Return to the oven and continue cooking until cheese has melted, about 15 minutes more.
Allow the pizza to cool for 5-10 minutes before cutting. Plate a slice and top with a drizzle of pesto.