Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hour
- ½ head cauliflower, chopped into florets
- 1 egg
- ½ tsp oregano
- ½ tsp basil
- ¼ tsp salt
- ¼ tsp pepper
- ¼ cup freshly grated Parmesan cheese
- 2 tbsp cornmeal
- 1 cup pizza sauce
- 1⅓ cups shredded mozzarella cheese, divided
- Toppings, as desired
- Preheat oven to 350 degrees F.
- Add chopped cauliflower florets from about ½ head cauliflower to a food processor and run on low until you get fine crumbs (about 2 cups).
- Spread the cauliflower crumbs onto a baking sheet and bake for 10 minutes in the oven. This will help dry up the cauliflower.
- Remove from the oven and cool for 5 minutes, then press a papertowel onto the crumbs to squeeze out the water. Repeat this one or two more times (I soaked up 3 full paper towels with water).
- Place back in the oven for 5 minutes, then remove to cool and turn the oven up to 425 degrees F.
- Transfer the cauliflower crumbs to a mixing bowl, and add the egg, herbs, salt, pepper, Parmesan cheese, and ⅓ cup mozzarella cheese. Stir well with a fork, then knead a few times in the bowl with your hands.
- Grease a pizza pan VERY WELL with cooking spray or canola oil, then sprinkle the cornmeal over the pan evenly. This will prevent sticking. Optional: if you have parchment paper, this will work the best!
- Press the cauliflower mixture onto the pizza pan in the center of the pan, working your way around to make a circle. Be sure to press firmly!
- Bake in the oven for 20 minutes, until the edges brown, then remove to cool.
- Spread the pizza sauce over the crust and top with 1 cup mozzarella cheese and toppings.
- Bake for 10 minutes, then remove and transfer to a cutting board to slice and serve immediately while hot.
Makes one 8-inch pizza
Recipe by My San Francisco Kitchen at https://www.mysanfranciscokitchen.com/cauliflower-crust-pizza/
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