I adore pizza. As a born and bred Jersey girl, I’m used to a thin crust. But it’s actually pretty hard to find good thin crust pizza, even here in foodie-friendly San Francisco. Although this recipe is not a traditional thin crust pizza, it is a thin, cheesy cauliflower crust pizza. And it’s delicious.
I made the Cauliflower Crust Pizza several times with a few variations. The way I like it best is chock full of veggies including mushrooms and onions. Some people add cheese to the actual crust and then more as a topping but I like it best added it to the crust only to save room for my veggies. It’s up to you. This pizza makes a great main course or even appetizer.
- 1¼ cups riced cauliflower* (about ½ large head)
- 1 cup shredded mozzarella cheese
- 2 medium eggs
- 1 teaspoon dried basil
- 1 teaspoon crushed garlic
- *To rice the cauliflower, remove stems and leaves and chop florets into chunks. Place in food processor and pulse until grainy and course (be careful not to over-process or it will become soft and pureed). You can also grate using a cheese grater if you don't have a food processor.
- Preheat the oven to 450°F. Spray a baking sheet with nonstick spray.
- Place riced cauliflower into a medium bowl and microwave for 6 minutes.
- Using pot holders, remove from microwave. Add cheese and eggs to cauliflower bowl and mix well. Stir in basil and garlic. Place on baking sheet and form into a 9-inch round using a spatula or your hands.
- Bake crust for 10 minutes. Remove from oven and add sauce and toppings to crust. Broil for 7-10 additional minutes, depending on toppings you may need to broil longer. Enjoy!
P. S. Heading to Costa Rica in a couple of days! Super excited. Ever been? Any tips or recommendations?