Ingredients:

  • 1 medium head cauliflower (about 600g / 21 oz), cut into florets
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 large egg, lightly beaten
  • 1/2 cup (50g) grated Parmesan cheese
  • 1/4 cup (30g) grated Mozzarella cheese
  • 1/2 teaspoon dried Italian seasoning
  • 1 tablespoon olive oil, plus more for greasing
  • 1/2 cup pizza sauce
  • 1 cup (100g) shredded Mozzarella cheese
  • 1/2 cup sliced mushrooms
  • 1/4 cup sliced bell peppers (any color)
  • 1/4 cup sliced black olives
  • Optional: Pepperoni or other cooked meats

Instructions:

  1. Pulse cauliflower florets in a food processor until they resemble rice-sized pieces. Alternatively, grate using a box grater.
  2. Steam the cauliflower rice for 5-7 minutes until tender. Alternatively, microwave in a microwave-safe bowl with a tablespoon of water for 4-5 minutes, until tender.
  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 mixing bowl, combine the squeezed cauliflower with salt, pepper, egg, Parmesan cheese, Mozzarella cheese, Italian seasoning, and olive oil. Mix well until evenly combined.
  5. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Press the cauliflower mixture onto the parchment paper to form a 12-inch pizza crust.
  6. Bake the crust for 20-25 minutes, or until golden brown and firm.
  7. Remove the crust from the oven. Spread pizza sauce evenly over the crust. Sprinkle with Mozzarella cheese, mushrooms, bell peppers, black olives, and any other desired toppings.
  8. Return the pizza to the oven and bake for another 10-15 minutes, or until the cheese is melted and bubbly and the toppings are heated through.
  9. Let the pizza cool for a few minutes before slicing and serving.