I love living in California for many reasons. Yes, even reasons beside the amazing weather! I also love California’s availability of delicious, abundant produce that the weather brings. The fresher, the better in my book! During the summer and early fall season, zucchini and squash plants bloom with colorful flowers that are actually super delicious. “Squash Blossoms” as they are called can add flavor to a variety of dishes.
These little beauties are normally a short-lived seasonal so I wanted to use them as soon as I could! The tip to getting your hands on squash blossoms is to check your farmers market. Where there are seasonal squashes, there will be blossoms! They can be fried or baked as well as added to pizza or pastas. One of my favorite (and famous) spots to eat in Los Angeles, Pizzeria Mozza, has a crazy-good squash blossom and burrata pizza that I was dying to recreate.
Since I try to stay as healthy and low-carb as possible, I wanted to switch up the crust with a more guilt-free option. Whipping up your own homemade cauliflower crust always keeps it lower on the calorie scale but still satisfying. The creamy burrata mixed with the light zucchini flavor of the blossoms is absolutely perfect for a meatless meal at home.
Squash Blossom Pizza With Cauliflower Crust
Cauliflower Crust (recipe courtesy of Katie Lee)
- 1 head cauliflower, head removed
- ½ cup shredded mozzarella (or a dairy-free substitute)
- ¼ cup grated parmesean
- ½ teaspoon oregano
- ½ teaspoon kosher salt
- ¼ teaspoon garlic powder
- 2 eggs, lightly beaten (or flax-seed egg substitute for egg-free eaters)
- Preheat the oven to 400 Degrees F. Line a baking sheet with parchment paper.
- Break the cauliflower into florets and pulse in a food processor until fine. Steam in a steamer basket and drain well. Let cool.
- In a bowl, combine cauliflower with the mozzarella, parmesean, oregano, salt, garlic powder, and eggs (or flax seed substitute.)
- Transfer to the center of the baking sheet and spread into a circle, resembling a pizza crust. Bake for 20 minutes.
- Add desired toppings (recipe below) and bake for an additional 10 minutes.
Squash & Burrata Pizza
- ½ cup pizza sauce (I love this recipe from Eating Well
- 9 tbsp extra-virgin olive oil, plus more for drizzling
- 12-15 squash blossoms
- 1 pound burrata
- Once cauliflower crust is finished baking for 20 minutes, brush edges with 2 tbsp extra-virgin olive oil and season with salt.
- Spread ½ cup of pizza sauce over dough leaving a 1-inch border.
- Arrange 15 squash blossoms over pizza and transfer to oven until crust and toppings are golden brown.
- Remove pizza and top with a spoonful of burrata and an extra drizzle of olive oil. Enjoy!
Actress, model, active humanitarian, & Mom! Author of 'Everyday Chic'.