Ingredients
Method
Prepare the cauliflower crust.
- Preheat the oven to 375F (190C) and line a baking sheet with parchment paper.
- Wash and cut cauliflower into florets. Place the florets in a food processor and process until finely chopped, resembling rice. Transfer to the prepared baking sheet and bake for 15 minutes. Remove and let cool slightly.
- Place the cooked cauliflower into a tea towel and squeeze out as much liquid as possible. Transfer the cauliflower to a clean bowl.
- Increase the oven temperature to 470F (240C).
- Add almonds, eggs, dried herbs, salt, and pepper. Stir until well combined.
- Line a baking tray with parchment paper and grease it with oil. Place the cauliflower mixture in the center and, using a spoon and your hands, spread it into a 12-inch (30 cm) round.
- Bake for 15 minutes, or until golden brown. Remove and set aside to cool slightly.
Assemble the pizza.
- Spread tomato sauce over the crust. Add Mozzarella cheese slices, tomato slices, chopped fresh basil or parsley, and freshly ground black pepper.
- Bake for another 8-10 minutes, or until the cheese is melted. Let cool slightly before serving, then add more fresh basil or parsley leaves on top.
Nutrition
Notes
Ingredient Swap: I've found that if I don't have fresh mozzarella, a good quality low-moisture shredded mozzarella works in a pinch for the topping, though the fresh kind gives