Caprese Cauliflower Pizza with Summer Squash Ribbon Salad


Making a pizza crust from cauliflower is a hot trend for those looking to add more vegetables to their diet. This crispy thin-crust pizza is topped with fresh mozzarella, colorful tomatoes, fresh basil, and a drizzle of olive oil – Caprese style. It is served alongside a gorgeous green and yellow shaved summer squash ribbon salad topped with toasted pine nuts.



INGREDIENTS


Caprese Cauliflower Pizza:

  • 1 (12-ounce) package frozen riced cauliflower

  • 1 egg

  • 1/3 cup shredded mozzarella cheese

  • 1 tablespoon Parmesan cheese, grated

  • 1 teaspoon Italian seasoning

  • 1/2 teaspoon Kosher salt

  • 1/4 teaspoon garlic powder

  • 1/4 teaspoon crushed red pepper flakes

  • Cooking spray

  • 6 Bocconcini fresh mozzarella balls, halved

  • 6 cherry tomatoes, halved

  • Fresh basil, torn

  • 1 teaspoon olive oil

  • 1 teaspoon balsamic vinegar


Summer Squash Ribbon Salad:

  • 1 large zucchini squash

  • 1 large yellow squash

  • 1 tablespoon olive oil

  • 2 teaspoons freshly squeezed lemon juice

  • 1/4 teaspoon Kosher salt

  • 1/4 teaspoon freshly ground black pepper

  • 2 tablespoons pine nuts


Garnish: fresh basil leaves


DIRECTIONS


Preheat oven to 400º F. Microwave riced cauliflower according to package directions. Drain cooked cauliflower in a colander, pressing out as much moisture as possible. Place the cauliflower in a large mixing bowl and stir in the egg, shredded mozzarella cheese, Parmesan cheese, Italian seasoning, Kosher salt, garlic powder, and red pepper flakes.


Line a baking sheet with non-stick foil. Spray the foil with nonstick cooking spray. Press cauliflower mixture into an 11-inch circle. Bake 25 minutes or until edges are brown and crust is crisp.


Top with fresh mozzarella and cherry tomatoes. Bake 8 to 10 minutes. Remove from the oven and sprinkle with torn fresh basil. Before serving drizzle with olive oil and balsamic vinegar.


While the pizza is baking, prepare the salad. Using a vegetable peeler and working from top to bottom of each squash, slice into ribbons (about 1/16 inch thick). Place ribbons in large bowl. Toss ribbons with olive oil, lemon juice, Kosher salt, and pepper. Top salad with pine nuts and garnish with fresh basil leaves.


Serves 4


Calories: 210 kcal | Carbohydrates: 10g | Protein: 10g | Fat: 15g | Cholesterol: 65mg | Sodium: 510mg | Potassium: 510mg | Fiber: 3g| Sugar: 5g


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