Rejoice! Tuesday, February 9 is National Pizza Day (AND Fat Tuesday). While nothing gives me great pleasure like a celebration, if you’re anything like me, I like to eat clean during the week and save my pizza parties for the weekends. This cauliflower pizza crust recipe, however, is totally Tuesday appropriate.
- Cauliflower: one head, stalk removed, or two pounds of florets.
- Cheese: 1 cup of grated Parmesan. (You can also use any shredded cheese of your choice, like mozzarella, to sprinkle on top for later.)
- Eggs: 1 large egg
- Pizza sauce: 1 cup
- Seasonings: Salt, pepper, garlic powder to taste
- Toppings (optional): Garlic cloves, shredded mozzarella, oregano leaves, basil leaves, etc.
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper or get our your pizza stone if you have one.
1.) Break the cauliflower into florets if they aren’t already in pieces, and pulse in a food processor until fine.
- TIP: If you don’t have a food processor or just don’t feel like hauling it out, you can use a blender. Just place the cauliflower in the blender and fill it up with water. After about three pulses your cauliflower will be perfectly fine. You may have to do this a couple times depending on how much cauliflower you have. Allow your cauliflower to drain well in a colander.
- TIP: You can also squeeze the excess water out by placing the cauliflower in a cheese cloth and squeezing over the sink. Just make sure the cauliflower has cooled down before doing so.
2.) Next, in a medium sized bowl, combine the cauliflower with 1/2 cup of parmesan, oregano, salt and pepper, eggs. Mix well.
3.) Transfer the mixture to the center of the baking sheet or the pizza crust and pat down in a circular shape, making sure the crust is flat and evened out. Bake for 20 minutes