We don’t eat a lot of carbs in our house, and pizza is the big one that we miss the most. I could eat pizza everyday. This has been a fantastic discovery for us. We’ve tried a couple recipes, but this tweak is definitely the best so far! We LOVE it and down it every time we make it. And we make it often. As with any pizza, the customizations are endless! While we’ll still get the real stuff as a treat on occasion, this is a really yummy meal.
Prep: 15 minutes
Cook time: 20 minutes
1 small to medium head of cauliflower (should be 2-3 cups once riced)
1/4 teaspoon kosher salt
1/2 teaspoon dried oregano
1/2 teaspoon garlic powder
generous pinch of crushed red pepper flakes
1/2 cup mozzarella cheese
1 tablespoon almond meal
Shredded cheese (we like a mix of mozzarella and cheddar)
Other toppings of choice (this was a last minute, throw together meal, so I didn’t have planned toppings. I threw on red pepper with white and green onions. Super yummy.)
Place your baking sheet or pizza stone in the oven. Preheat to 450 and place a large piece of parchment paper on your counter or cutting board. Grease generously.
Cut off the florets, you don’t need much of the stems. Wash and drain. Process in a food processor until fine. Make sure you don’t let it turn into a puree.
Pour riced cauliflower into a clean kitchen towel and ring all of the water out of it. Seriously, ring the crap out of it. And then ring it some more. And then have your husband come take a turn and squeeze another 3 cups of water out. This is the major key to having a yummy, chewy crust that doesn’t fall apart.
In a bowl, combine all ingredients, egg last, and mix well. Pour onto the parchment paper and shape into a circle, firmly patting it down as you go. You want it thin, but not too thin. But not too thick. Just perfect… That’s a good description. Right? :)
Pull the pan out of the oven and carefully slide the parchment paper onto it. Bake for 8-12 minutes until the crust is golden brown. Remove from oven and add your sauce and toppings. Bake for 6-7 minutes or until the cheese is melted, browned and bubbly.
Allow to cool slightly before serving.