cauliflowerpizza

INGREDIENTS:

  1. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  2. Place cauliflower florets in a food processor; pulse until chopped into grains the size of rice.
  3. Fill a large pot with about 1 inch of water; bring to a boil. Add cauliflower “rice”; cook until softened, 4 to 5 minutes. Drain in a fine sieve and cool until running water.
  4. Pour cauliflower onto a clean dish towel; roll up and twist edges. Wring out as much water as possible.
  5. Transfer cauliflower to a large bowl. Add egg, mozzarella cheese, oregano, and salt; mix well. Spread on the lined baking sheet to about 1/2-inch thickness.
  6. Bake in the preheated oven until firm to the touch and light golden brown in color, about 35 minutes.
  • Cook’s Notes:
  • Wringing out the water is the secret to this crust! It is surprisingly bendable for a veggie crust – you can pick it up just like any other pizza crust. This could be adapted to calzone, breadsticks, etc.
  • I think fresh basil or even minced spinach would be excellent in this crust.