Cauliflower Pizza Crust
1 medium head cauliflower, cut into florets
1 egg, slightly beaten
½ cup mozzarella, shredded
¼ cup grated parmesan
½ teaspoon dried oregano
¼ teaspoon salt
¼ teaspoon pepper
Preheat the oven to 400°. Preheat a pizza stone in the oven for one hour. Set aside parchment paper, and a sheet pan or cookie sheet if you don’t have a pizza stone
- In a food processor, pulse chop the cauliflower until it’s finely ground.
- Steam the cauliflower, in a steamer basket, until is cooked through and soft, approximately 10 minutes. Set aside to cool to room temperature
- After it’s cooled, place the cauliflower in a tea towel and squeeze the moisture out of it. Do this a few times to make sure it’s as dry as possible
- Combine the cauliflower, egg, mozzarella, oregano, salt and pepper. Spread the mixture onto the parchment paper until it’s approximately a 10 inch circle, or a rectangle, or other shape you’d like
- Keep it on the parchment paper, and bake until lightly golden brown, about 15-20 minutes. You can do this on the pizza stone, or a sheet pan (which does not have to be preheated)
- Remove from the oven, and place your favorite pizza toppings on top, and bake for another 7-10 minutes, or until done to your liking
Notes:
- You can use a box grater if you don’t have a food processor
- You can cook the cauliflower in a microwave, instead of steaming. This could take 5-8 minutes
Possible Cauliflower Crust Toppings
- Approximately 5-6 oz mozzarella cheese, fresh or shredded, and ½ cup tomato sauce
- Approximately ½ -¾ cup pesto
- 3 onions caramelized, combined with tablespoon chopped fresh sage