Ingredients:

  • 1 large head of cauliflower (approximately 2 lbs / 900g), cut into florets
  • ½ teaspoon salt (2.5ml)
  • ½ teaspoon black pepper (2.5ml)
  • 1 large egg, lightly beaten
  • ½ cup (2 oz / 57g) shredded mozzarella cheese, low-moisture, part-skim
  • ¼ cup (0.75 oz / 21g) grated Parmesan cheese
  • 1 teaspoon dried oregano (5ml)
  • 1 teaspoon dried basil (5ml)
  • 1 clove garlic, minced (optional)
  • ¼ cup (2 oz / 57g) marinara sauce, no sugar added
  • ½ cup (4 oz / 113g) shredded mozzarella cheese, low-moisture, part-skim
  • Your favorite pizza toppings (pepperoni, mushrooms, peppers, olives, etc.)

Instructions:

  1. Pulse cauliflower florets in a food processor until they resemble rice. Alternatively, grate the cauliflower using a box grater.
  2. Steam the cauliflower rice in a microwave-safe bowl with a splash of water for 5-7 minutes, or until softened.
  3. Transfer the cooked cauliflower to a clean kitchen towel or cheesecloth. Squeeze out as much moisture as possible. This is crucial for a crispy crust!
  4. In a large bowl, combine the drained cauliflower with the egg, mozzarella cheese, Parmesan cheese, oregano, basil, garlic (if using), salt, and pepper. Mix well.
  5. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Press the cauliflower mixture into a 12-inch pizza crust shape on the prepared baking sheet.
  6. Bake for 20-25 minutes, or until the crust is golden brown and firm.
  7. Remove the crust from the oven. Spread with marinara sauce, sprinkle with mozzarella cheese, and add your desired toppings.
  8. Bake again for another 5-10 minutes, or until the cheese is melted and bubbly.
  9. Let the pizza cool slightly before slicing and serving.