🍕🍕🍕 The Best Cauliflower Pizza Recipe | Episode 1232

Start with 8 cups of cauliflower florets, which can come from one large or two small heads of cauliflower.

In a food processor, pulse the cauliflower florets until they resemble small grains of rice, working in small batches to avoid uneven chopping.

Steam the cauliflower in the microwave for 15 minutes, or in a pan with a little water for about 6-7 minutes until soft.

Let the steamed cauliflower cool to room temperature, then refrigerate for 30 minutes to cool completely.

Using a clean, lint-free kitchen towel, squeeze out as much liquid as possible from the cooled cauliflower to prevent a soggy crust.

In a bowl, combine the drained cauliflower with 1 cup of shredded mozzarella, 1/4 cup of ground almonds, 1 egg, a pinch of salt, and granulated garlic. Mix well with a fork and then with your hands until combined.

Preheat the oven to 425°F and place a pizza stone in the oven to preheat as well.

Line a pizza pan or a large upside-down cookie sheet with parchment paper.

Shape the cauliflower mixture into a 12-inch round crust on the parchment paper, ensuring it's not too thick or too thin.

Transfer the crust on the parchment paper to the preheated pizza stone and bake for 15 minutes until lightly golden.

Remove the crust from the oven and top with desired toppings, avoiding wet vegetables like tomatoes and spinach to prevent sogginess.

Brush garlic oil on the crust before adding toppings and use about 1/2 cup of pizza sauce for the entire pizza.

Equipment Needed

Spice Level:

Dietary