Cauliflower Crust

Pre-heat oven to 450 degrees. Cut parchment paper to match the size and shape of your pizza pan. Parchment paper is the best way to prevent your crust from sticking to the baking surface. I put the pizza stone in the oven and wait 20 minutes past the point where my oven becomes pre-heated. The stone makes the crust really crispy and delicious.

Finely grate cauliflower and remove any large chunks. You want a fine, uniform texture like rice. Try to spread it as thin as possible.

Mix together the cauliflower, mozzarella cheese, and two eggs until well-combined. At this point, it may not look like it could possibly turn into pizza crust, but it will bake to a thin, crunchy, flexible crust- just watch!

Place cauliflower mixture in the center of the parchment paper on the pizza pan. Spread the mixture thinly but evenly out the edges of the pan.

Bake crust at 450 degrees for 15 minutes. Do NOT cook crust with toppings, just the crust at this point. Once cooked, take crust out of oven and apply toppings.

Assemble the rest of your toppings. Place a small dollop of tomato pizza sauce - start with less than you think you’ll need- in the center of your crust and spread it out nearly to the edge. Be conservative with the sauce- too much sauce was one of my mistakes when I was perfecting this recipe!

Top with a little cheese (remember the crust already contains cheese), followed by any other toppings of your choice. I add whole, fresh basil leaves, olives, slices of organic tomato and mushroom, and sometimes pepperoni.

Return to oven and re-bake until cheese is evenly melted and just beginning to turn golden on the surface. This will usually be between 10-15 minutes.

Tip

This is the sauce I use