Tia Mowry's Tomato & Basil Cauliflower Pizza

Pizza lovers everywhere can rejoice. Tia Mowry's tomato and basil cauliflower pizza recipe uses vegan ingredients that cut the calorie count of your favorite snack in half. This hot and delicious treat is an excellent source of vitamin C, folate, and vitamin A, but still retains the beloved gooey-cheesy goodness of the original comfort food.

Recipe fromWhole New You, by Tia Mowry

Watch The Video

Sea salt to taste
1 Small head cauliflower
3/4 cups Daiya dairy-free (soy-free mozzarella cheese shreds)
2 tbsp Nondairy Parmesan "cheese"
Cooking spray
1/4 cup Roasted marinara sauce
1 Plum tomato (very thinly sliced)
6 Fresh basil leaves

Fill a 4-quart pot with water. Bring to a boil over high heat. Cut the florets off the head of cauliflower (you can save the stalks for another use). Add them to the bowl of a food processor. Pulse until they look like grains of couscous. Alternately, you can do this using the smallest holes on a large box grater.

Salt the boiling water and add the cauliflower grains. Cook for 2 to 3 minutes, until tender.

Using a fine sieve, drain the cauliflower. Let it sit in the strainer to cool for 20 minutes.

Meanwhile, adjust the oven rack to the lowest position. Place a pizza stone or steel on the rack, if you have one. Preheat the oven to 425°F.

Transfer the cauliflower to the clean kitchen towel. Roll the towel up and squeeze out as much water from it as possible (you'll be surprised how much actually drains out).

In a medium bowl, combine the cauliflower, 1/4 cup mozzarella, and the Parmesan cheese. Stir with a fork until well mixed.

Line a pizza pan with a sheet of parchment paper. Lightly grease the paper with cooking spray. Gather the cauliflower mixture into a ball and place it at the center of the parchment paper. Press it out into a 10-inch circle, making sure there are no holes in the crust. Bake for 15 minutes, until golden around the edges.

Remove the pan from the oven. Spread the marinara sauce over the crust, leaving a half-inch border. Sprinkle the remaining 1/2 cup of mozzarella cheese over the sauce. Top with the tomato slices. Return the pizza to the oven, and bake for 10 to 12 minutes more, until the cheese is melted and the crust is well browned. Arrange the basil on top, and serve immediately.