Classic Neapolitan toppings on a 21st-century crust: It’s pizza you can dig into while meeting your nutrition goals. The cauliflower crust is fully baked before toppings are added. Make the “dough” up to a day ahead for an easy weeknight dinner.
Cauliflower Crust Margherita Pizza
- 1 recipe cauliflower pizza crust, baked
- 1/3–1/2 cup tomato sauce
- 6 ounces fresh mozzarella cheese, cut into 4–6 slices
- 6 fresh basil leaves
- 2 teaspoons olive oil (optional)
Arrange a rack in the top 1/3 of the oven. Preheat oven to 400°F.
Spoon on the tomato sauce and spread over the crust (the back of a spoon is a good tool for spreading). This may not seem like a lot, but beware, too much sauce turns the tender crust soggy.
Arrange the cheese evenly around the pizza. Add the basil leaves.
Bake until cheese melts and crust edges brown, 8–10 minutes.
Drizzle with olive oil, if you like. Cut into 6 slices and serve hot.
Serves: 3 | Serving Size: 2 slices
Per serving: Calories: 299; Total Fat: 16g; Saturated Fat: 6g; Monounsaturated Fat: 1g; Cholesterol: 62mg; Sodium: 502mg; Carbohydrate: 24g; Dietary Fiber: 7g; Sugar: 6g; Protein: 23g
Nutrition Bonus: Potassium: 787mg; Iron: 13%; Vitamin A: 14%; Vitamin C: 163%; Calcium: 20%
(via MyFitnessPal Blog)