Cauliflower Pizza with Ricotta, Tomato and Peach

Tomatoes were always the option for a healthier pizza and here is another recipe that could also be eaten as a midnight snack! From Kitchen Apparel, here is the Cauliflower pizza and ricotta, tomato and peach pizza! 


1 head of cauliflower or 3-4 cups of cauliflower "rice"
3 eggs
3/4 cups of almond meal or coconut flour
1 tablespoon of dried oregano (I use Penzeys "Pizza Seasoning")
1 cup of ricotta cheese
3 small tomatoes, sliced
4 tablespoons of roasted peach preserves or one fresh peach, skinned and chopped
1 sprig of fresh rosemary, finely chopped 
salt and pepper to taste

  1. Preheat the oven to 400°F.  In a food processor, pulse the cauliflower until it resembles rice and put it all into a large bowl.  Add the three eggs, almond meal, dried seasonings including salt and pepper to your liking.  Mix everything together, using your hands is best, until the mixture will stick together into one large ball.  If the mixture is still to moist add a bit more almond meal.  On a parchment lined baking sheet press out the cauliflower mixture with your hands to form the pizza crust.  Pre-bake in the oven for 20-25 minutes, until the sides are slightly browned.  Take the pizza crust out of the oven and spread one cup of ricotta cheese over the whole crust.  Top with tomato slices and chopped peach preserves.  Sprinkle some finely chopped fresh rosemary and salt and pepper over the top and bake again for another 5-10 minutes. Take the pizza out of the oven and allow it to cool slightly and serve.
Posted by Diane Araga, on October 11, 2013 at 9:00 AM