Ingredients
Method
- Preheat the oven to 450°F (232°C) and spray a baking sheet with cooking spray.
- Cut the cauliflower into small florets. Pulse the florets in a food processor until riced. Microwave the riced cauliflower for 4–5 minutes to soften. Let it cool slightly.
- Place the cooked cauliflower on a clean towel. Wring out as much moisture as possible over a sink.
- In a large bowl, combine the dried cauliflower, mozzarella cheese, Parmesan cheese, egg, Italian seasoning, and salt. Mix thoroughly.
- Spread the dough onto the prepared baking sheet, forming a ¼-inch thick circle with a slightly raised rim.
- Bake for 12–18 minutes, until golden brown.
- Remove the crust from the oven. Top with pizza sauce, sliced tomatoes, and grated mozzarella cheese.
- Return to the oven for 10–15 minutes, until the cheese is bubbly and golden.
- Top with fresh chopped basil before serving.
Nutrition
Notes
Common Mistake: I've learned the hard way that the absolute biggest secret to a crispy crust is getting every single drop of moisture out of that cauliflower after microwaving it, wring it