Now that summer’s right around the corner, it’s time to stockpile those zucchini recipes. This green summer squash is such a versatile vegetable and can be enjoyed many different ways – grilled, sautéed, steamed, baked, fried and even raw! Zucchini works well in salads, rices, casseroles, sides, baked goods and so much more. Today, we’re breaking from the norm and transforming zucchini into spaghetti and using it as a pizza topping.
There’s nothing better than a good old-fashioned spaghetti or pizza night – here, we’re combining the two, but making a healthier, gluten-free version. In fact, this is the ultimate gluten-free meal: spaghetti and pizza, without the gluten!
The cauliflower crust is made possible by using a KitchenAid® Food Processor to pulse the cauliflower into small, rice-like bits which are then quickly boiled, strained and combined with Italian herbs, an egg and cheese to form a dough.
This dough is then placed in the center of the KitchenAid® Nonstick 12″ Thin Crust Pizza Pan and formed into a 7-8” personal pizza pie. If you’re entertaining or cooking for more than one person, simply double the ingredients in this recipe, which will fill the entire 12” pizza pan.
The cauliflower crust bakes in the oven and hardens as the ingredients bind together. Meanwhile, your kitchen will smell like an Italian brick oven pizzeria!
After the cauliflower crust sets, it’s time for the toppings. This recipe is for a simple basil marinara pizza with a twist: the zucchini spaghetti.
Instead of simply topping the baked pizza with raw zucchini, we pop it back in the oven for a few minutes to soften the noodles and create that warm, al dente spaghetti-like feel.
Since this pizza is very basic, it can easily be customized with additional toppings. If you’d like to add another ingredient, always finish off with the zucchini noodles on top, for easy slicing.
With a pizza this easy and light, you’re going to want to make it all summer long, so stock up on those zucchinis!
Marinara Cauliflower Pizza with Zucchini Spaghetti
Makes 1 personal pizza
For the cauliflower crust
1 half cauliflower head, cut into florets, stems completely removed
1/2 teaspoon dried oregano flakes
1/4 teaspoon dried basil flakes
1/4 teaspoon garlic powder
2 tablespoons of grated parmesan cheese + a pinch to garnish
1 large egg, beaten
Salt and pepper, to taste
For the pizza toppings
1/2 medium zucchini, spiralized into noodles
1/2 cup tomato sauce
2 basil leaves, chopped
2 teaspoons grated parmesan cheese + 1 teaspoon
Preheat the oven to 425 degrees.
Bring a medium pot halfway-filled with water to a boil.
While the water warms up, place the cauliflower florets into a KitchenAid® Food Processor and pulse until rice-like.
Once the water is boiling, add in the cauliflower rice and cook for 2 minutes. When done, drain into a mesh colander. Let cool for 2-3 minutes in the refrigerator and then, in batches, place the cauliflower rice onto a thin kitchen towel and strain the rice into a sink, until all excess moisture is released.
Place the strained cauliflower rice in a medium mixing bowl with the oregano, basil, garlic powder, egg and 2 tablespoons of parmesan cheese. Season with salt and pepper and mix thoroughly until cauliflower mixture becomes dough-like.
Take out the KitchenAid® Nonstick 12″ Thin Crust Pizza Pan and place the dough in the center. Spread the dough out until it’s about 1/2-inch thick, creating about a 7-8” in diameter personal pizza in the center of the pan. Round the edges.
Bake the cauliflower crust in the oven for 15 minutes. When done, remove from the oven and place on a cooling rack.
Assemble the pizza toppings.
Place the tomato sauce in the center of the pizza crust and spread evenly around, leaving three-quarters of an inch from the edges for the crust. Top with basil.
Top the tomato sauce and basil with the zucchini noodles and sprinkle with the extra teaspoon of parmesan cheese.
Bake for 7-10 more minutes or until zucchini noodles wilt and the cauliflower crust is browned on the bottom.
Using the KitchenAid® pizza wheel, slice the pizza into 4 or 8 slices. With a cauliflower crust, the pizza crust is less likely to fall apart if sliced into 8 smaller pieces.
*The Contributor of this post has been compensated by KitchenAid for this post, but this post represents the Contributor’s own opinion.*