Remember competitions in elementary school for your classroom to win a pizza party? Or the excitement you would get when your mom said she wasn’t cooking tonight but getting pizza instead? We can all agree that pizza soirees are both nostalgic in the way they bring us comfort and never anything less than delicious (and good memories).
Inspired by a pre-COVID pizza party at Kourt’s house hosted by Chef Sara, we’re sharing all the essentials you’ll need for your next ‘za night. Impress your friends and family with this cauliflower crust recipe paired with endless toppings for the perfect slice.
Gluten-free, carb-free, keto cauliflower pizza crust
Dietary Info:Gluten-free, low carb
Prep Time:10-15 min
Cook Time:30 min
Total Time:40-45 min
For pizza crust:
2 cups grated cauliflower or cauliflower rice
2 cups grated Parmesan
1 teaspoon garlic powder
1 teaspoon turmeric
Pinch of salt
For pizza topping:
1 cup shredded mozzarella cheese
1 cup shredded mixed cheddar and Colby cheese
1/2 cup julienned basil
1 cup fresh baby mozzarella (or sliced fresh mozzarella)
A few fresh whole basil leaves for garnish
Olive oil for drizzle
Fresh cracked pepper
1. Preheat the oven to 400° F.
2. Sauté the grated cauliflower or cauliflower rice in a pan on medium-low heat for about 5 to 10 minutes. Include a pinch of salt to evaporate the extra moisture out of the vegetables.
3. Remove the cauliflower from the pot into a bowl. Add the grated Parmesan cheese, egg, garlic powder, and turmeric and mix well.
4. Form the cauliflower dough into desired pizza crust shape (circular or rectangular), pressing down firmly. Make sure the cauliflower is packed tight and as thin as you like for the pizza crust. Bake at 400° F for about 20 minutes.
5. Remove the crust from the oven, add the shredded cheeses and Julienned basil, and place in the oven for 5 to 7 minutes, until the cheese is melted.
6. Remove from the oven, add the fresh baby mozzarella balls or sliced fresh mozzarella, and place in the oven for the last time for 3 to 5 minutes.
7. Remove from the oven and add the whole basil leaves, light drizzle of olive oil, and fresh cracked pepper. Serve and enjoy.
Prepare this simple homemade marinara sauce courtesy of Kourt’s good friend, Virginia Nazari.
Antigoni's Simple Marinara Sauce
Dietary Info:Gluten-Free, Nut-Free, Vegan
Serving Size:1 jar
Prep Time:5 mins
Cook Time:45 mins
Total Time:50 mins
15 oz can of tomato sauce (plain)
2 large onions (white/red)
1 cup extra virgin olive oil
2 bay leaves
1 stick of cinnamon
1/2 teaspoon pepper
1 teaspoon salt
1. Peel the onions and blend in a food processor with the olive oil until smooth.
2. Pour all ingredients into a pot and stir. When the sauce starts to boil, put it on low or simmer for about 45 minutes, stirring occasionally. Everything will start to blend into a beautiful deep burnt-orange color.
3. Pour the sauce into a jar and refrigerate or eat it fresh on anything and everything.
Go ham with the topping selections and let your guests get creative with their personal ‘za.
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