- 1 medium head cauliflower, cut into 1-inch florets (about 6 cups)
- 1/4 cup shredded part-skim mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cup shredded cheddar cheese
- 1 large egg
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh parsley
- 1 garlic clove, minced
- 1 teaspoon salt
- 1/2 teaspoon pepper
Step 1: Prep the cauliflower
First, preheat your oven to 425°F. Then, add the cauliflower florets to a food processor and pulse until finely ground. To get a good texture, be sure to process the florets in batches, about 2 cups at a time. Add the ground cauliflower to a microwave-safe bowl and microwave on high for 8 minutes, or until tender.
Once the cauliflower has cooled enough to touch, wrap the ground cauliflower in a clean kitchen towel or cheesecloth and squeeze until it’s as dry as possible. No one likes soggy pizza crust! When it’s nice and dry, transfer back into the bowl.
Step 2: Mix the “dough”
Add the cheeses, egg and spices to the bowl of cauliflower. Mix until completely combined.
Step 3: Shape and bake
Line a baking sheet with parchment paper. Then, shape the cauliflower dough into an 11×9-in. rectangle. Pop in your preheated oven for about 20-22 minutes, or until the edges are golden brown and the center is just set.
Pro tip: If you’re looking for a crispier crust, then line your pan with aluminum foil instead of parchment paper. Just be sure to keep an eye on it to avoid burning the edges. You can also flip your crust after its first trip in the oven.
Step 4: Add toppings and bake some more
Top the crust with your favorite pizza sauce, cheeses and fixings. Then, put it back into the oven and bake until the cheese is nice and melty, about 10-12 minutes. If you’re topping with any meats, like Italian sausage or bacon, be sure they’re fully cooked before adding them to your pizza.
Step 5: Slice and serve
Allow the pizza to cool slightly, then cut into slices. Serve with a nice side salad and dig into this flour-free masterpiece!
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