Memorable Quotes:

“A Bearnaise sauce is simply an egg yolk, a shallot, a little tarragon vinegar and butter, but it takes years of practice for the result to be perfect.” — Fernand Point

Cauliflower PIzza (crust)

A crisp, cheesy cauliflower pizza crust made with Parmesan, mozzarella and Italian seasoning. Top it with your favorite pizza sauce, cheese and toppings for a lighter alternative to traditional pizza crust.

Cauliflower Pizza Crust


Servings: 4
Prep Time: About 20 minutes
Cook Time: 20 minutes

Ingredients:

  • 1 small head cauliflower, cut into florets, or about 3 cups cauliflower rice
  • 1 teaspoon Italian seasoning
  • ¼ teaspoon kosher salt
  • Freshly ground black pepper, to taste
  • ¼ cup grated Parmesan cheese
  • 2 cups shredded mozzarella cheese, divided
  • 1 large egg
  • ¼ cup pizza sauce
  • Additional pizza toppings, as desired

Instructions:

  1. Preheat oven to 425°F. If using a pizza stone, place it in the oven while the oven preheats.
  2. If starting with a whole cauliflower, place the florets in a food processor and pulse until they reach the consistency of rice. You should have approximately 3 cups.
  3. Place the cauliflower rice in a microwave-safe bowl. Cover and microwave on high for 5 minutes.
  4. Allow the cauliflower to cool until it can be comfortably handled. Transfer it to a clean kitchen towel and squeeze thoroughly to remove as much moisture as possible.
  5. Place the drained cauliflower in a bowl. Add the egg, salt, Italian seasoning, Parmesan, black pepper and 1 cup mozzarella. Mix thoroughly.
  6. Place a sheet of parchment paper on a pizza peel or baking sheet.
  7. Press the cauliflower mixture into an even 12- to 14-inch round.
  8. Transfer the crust on the parchment to the hot pizza stone and bake for 10 minutes.
  9. Remove from the oven and spread with the pizza sauce. Sprinkle with the remaining 1 cup mozzarella and add any desired toppings.
  10. Return to the oven and bake for another 10 minutes, or until the cheese is melted and bubbling and the crust is nicely browned around the edges.
  11. Remove from the oven, allow to rest for a few minutes, then slice and serve.

Tip: Removing the water from the cooked cauliflower is probably the most important step in this recipe. The drier you can get it, the firmer and crisper the finished crust will be.

Source: Adapted from a Ree Drummond/Food Network recipe.