Tips: This crust will not taste just like pizza dough – remember, it is a vegetable – but try these tips to make it crispy and delicious…
If you have a pizza stone, use it.
Use a convection setting on your oven if that’s an option.
Be careful to not over-microwave the riced cauliflower. Use paper towels or a clean cotton dish towel to pat the cauliflower dry.
As soon as you take the crusts from the oven, move them to a cooling rack, off the baking sheet and off the parchment paper.
1 1/2 cups riced* fresh cauliflower
4 oz smoked mozzarella cheese
Pinch of dried oregano
1/4 tsp sea salt
1 small garlic clove
2 teaspoons olive oil
*Wash, dry and remove stems and leaves from cauliflower. Grate cauliflower to the size of rice. (Options: You can use a cheese grater or pulse a few times in a food processor. Riced cauliflower is also available in the produce section of some grocery markets.)
Grate smoked mozzarella.
Beat egg in small bowl.
Grate garlic clove.
Preheat oven to 450 degrees F.
Prepare a large baking sheet with parchment paper.
Microwave riced cauliflower for 1 minute or 1 1/2 minutes – just to get it softened. Don’t overcook and be sure to pat dry or you will have a mushy crust.
Let the cauliflower mixture cool slightly in mixing bowl; stir in all other ingredients, blending well.
Using freshly washed hands, scoop 3-4 Tbsp of the cauliflower mixture for each crust; pat into 2-3” round crusts; place on prepared baking sheet.
Bake in preheated oven for 15-20 minutes or until golden brown.
Remove the crusts from baking sheet and cool completely on a cooling rack.
Top with your favorite toppings or see suggestions below. Serve immediately.
Arugula, shaved fennel and prosciutto (pictured above)
Pizza sauce, fresh mozzarella and fresh basil
Italian sopressata (or salami) and diced fresh tomatoes
Basil pesto with shredded grilled chicken and sun-dried tomato pieces