Cauliflower Crust Pizza Recipe

This crispy and healthy cauliflower crust pizza features a clever technique of using riced cauliflower to create a surprisingly sturdy and delicious base. A modern take on a classic, this low-carb pizza is ideal for a weeknight dinner or a lighter meal. Ready in about an hour, it offers a satisfying and guilt-free way to enjoy pizza.

Ingredients

• 1 medium head of cauliflower, riced
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 large egg, lightly beaten
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/2 cup tomato sauce
• 1 cup shredded mozzarella cheese
• 1/2 cup cherry tomatoes, halved
• Fresh basil leaves, for garnish

Directions

1. Prepare the Cauliflower: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. To "rice" the cauliflower, cut it into florets and pulse them in a food processor until they resemble rice grains. Critical Tip: Do not over-process, or it will become mushy. Microwave the riced cauliflower in a covered bowl for 5 minutes, then let it cool.
2. Squeeze the Moisture: Transfer the cooled cauliflower to a clean kitchen towel. Twist and squeeze the towel tightly to remove as much moisture as possible. This is the most important step for a crispy crust!
3. Form the Crust: In a medium bowl, combine the squeezed cauliflower with the mozzarella, Parmesan, beaten egg, oregano, garlic powder, and salt. Mix until a dough-like consistency forms. Press the mixture onto the prepared baking sheet into a 1/2-inch thick circle. Bake for 20 minutes.
4. Add Toppings and Bake: Remove the crust from the oven. Spread the tomato sauce evenly over the crust, leaving a small border. Top with the shredded mozzarella and cherry tomatoes. Return to the oven and bake for another 10-15 minutes, or until the cheese is melted and bubbly and the crust is golden brown.
5. Final Step: Let the pizza cool for a few minutes before slicing. Garnish with fresh basil leaves before serving.