Soppressata Pizza on Cauliflower Crust with Fresh Basil and Roma Tomatoes

If you’re not familiar with soppressata, it’s an Italian dry salami packed with flavor. It goes perfectly with this cheesy low-carb cauliflower crust. Top with fresh basil, and you have an ah-mazing hors d’oeuvre or main course.

You’ll need:

  • 1 head cauliflower
  • 1 cup Parmesan cheese
  • 2 cups mozzarella cheese
  • 2 eggs
  • 2 tbsp Extra Virgin Olive Oil
  • 2 tsp garlic powder
  • 1/2 cup marinara sauce
  • 2 Roma tomatoes, sliced
  • 1 package soppressata, sliced thin
  • 2 Roma tomatoes, sliced thin
  • 1/4 cup fresh basil chiffonade, for garnish
  1. Preheat oven to 375 F.
  2. Cut the cauliflower into small pieces, rinse and drain.
  3. Pulse the cauliflower in a food processor until fine. Lay it out on paper towels, and press until all of the moisture is released.
  4. Put the cauliflower in a bowl and add 1/2 cup of the Parmesan, and 1 cup of mozzarella, eggs, garlic and olive oil.
  5. Place the dough on a greased baking sheet and roll into a rectangle about 1/2″ thick. Bake for ten minutes, or until the crust turns golden brown. I like my crust crispy, so I broil it for an additional 3-4 minutes.
  6. Pull the crust from the oven, and let rest for about five minutes.
  7. Spread the marinara on the crust. Sprinkle with the remaining cheese.
  8. Top the pizza with the soppressata and Roma tomatoes, and bake at 375 for an additional ten minutes.
  9. Remove the pizza from the oven, and top with the basil chiffonade. Let sit for about five minutes before cutting and serving.




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