Ingredients
Cauliflower Crust
- 1 large head of cauliflower, cut into florets
- 1/4 cup freshly grated parmesan cheese
- 1/2 cup freshly grated mozzarella cheese
- 1 teaspoon dried Italian seasoning
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon red pepper flakes
- 2 large eggs, lightly beaten
Pizza Toppings
- 1 1/2 cups pizza sauce
- 1 cup freshly grated mozzarella cheese
- 1/2 cup freshly grated fontina cheese
- 1 green bell pepper, sliced
- 1/4 red onion, thinly sliced
- 1/3 cup sliced mushrooms
- 1/4 cup pepperoni
- 1/4 cup chopped roasted red peppers
- 1/4 cup sliced black olives
- 1/4 cup sliced banana peppers
Instructions
- Preheat Oven and Prepare Pizza Stone: Preheat your oven to 450 degrees F and place a pizza stone inside to heat. This will help achieve a crisp, sturdy crust.
- Process Cauliflower: Pulse the cauliflower florets in a food processor until they resemble fine crumbs or snow. Transfer to a microwave-safe bowl and cover with a paper towel. Microwave for 5 minutes to soften the cauliflower.
- Remove Moisture from Cauliflower: Spread the cooked cauliflower on a clean towel to cool slightly. Once cool, wrap it tightly in the towel and squeeze out as much moisture as possible. This step is crucial to achieve a firm crust.
- Make Cauliflower Dough: Place the squeezed cauliflower in a dry bowl. Add the parmesan, mozzarella, Italian seasoning, garlic powder, salt, pepper, red pepper flakes, and beaten eggs. Mix thoroughly, using your hands if needed, to form a cohesive dough ball.
- Shape and Bake Crust: Place the dough ball on parchment paper no larger than your pizza stone. Press it into a thin, even circle about 1/4 inch thick. Transfer the parchment and dough onto the hot pizza stone. Bake for 10 to 12 minutes until the crust turns golden and is firm.
- Add Toppings: Carefully remove the crust from the oven. Spread the pizza sauce evenly over the crust, then sprinkle with mozzarella and fontina cheeses. Add the sliced green bell pepper, red onion, mushrooms, pepperoni, roasted red peppers, black olives, and banana peppers. Top with additional cheese as desired.
- Bake the Pizza: Return the pizza on the parchment paper to the pizza stone. Bake for another 15 to 20 minutes, or until the cheese is golden and bubbly.
- Serve: Remove from oven and sprinkle extra parmesan cheese on top. Let cool slightly and serve immediately. Note that large slices may require a knife and fork to eat.
Notes
- A large cauliflower head yields a large crust; use a smaller cauliflower and only one egg for fewer servings.
- Removing all moisture from the cauliflower is essential for a crisp crust that doesn’t crumble.
- Use a pizza peel or have someone assist when transferring pizza to and from the pizza stone, as it can be fragile.
- Large pizza slices can be difficult to pick up by hand; a knife and fork may be needed.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
- Diet: Gluten Free
