Let’s be honest, cauliflower crust pizza will never be real pizza but this recipe is delicious for someone looking for the taste/feel of indulging in pizza; without the guilt. We are headed somewhere warm in March and Dave and I are working to make conscious, healthy decisions during the week but without completely cutting out our favorite meals. This recipe was adapted from The Lucky Penny with a few changes that worked a little better for us. Get the details below!

What you’ll need {for best results}: A food processor, a pizza stone {we LOVE ours!}, parchment paper, non-stick cooking spray and a dish towel.
*Note: This makes one 10-12″ pizza.

Ingredients:
1 small-medium head of cauliflower – once processed you want about 3 cups of cauliflower.
1/4 teaspoon of salt
1/2 teaspoon of basil
1/2 teaspoon of dried oregano
1/2 teaspoon of garlic powder
1/2 teaspoon of crushed red pepper flakes {optional, we usually use even more!}
1/4 cup shredded parmesan cheese
1/4 cup shredded mozzarella cheese {we use part skim}
1 egg
*1 tablespoon almond meal or gluten free breadcrumbs {optional}

Then desired pizza toppings of your choice! We used pizza sauce, spinach, green pepper, salami, and mozzarella cheese.

Place a pizza stone in the over {or a baking sheet works, too!} and preheat over to 450 degrees. You want the stone/baking sheet to gradually reach the temperature of the oven. On a cutting board, spray a large pieces of parchment paper with non-stick cooking spray and set aside.

Wash and thoroughly dry your head of cauliflower. Cut off the florets, discarding the majority of the stems – you only really need the florets. Pulse in your food processor for about 30 seconds until the cauliflower starts to look like snow – you should have a total of 2-3 cups when it’s all said and done. Place cauliflower in a microwave safe bowl and and microwave for 4 minutes. Dump cooked cauliflower on a tea towel and let cool a bit.

Once cauliflower is cooled enough to handle, wrap it up in the dish towel and wring as much water out of it as possible. You want to use a thing dish towel so the water is able to release {honestly, the first time I did this I used a clean pillow case, ha!}. This will ensure your crust will not fall apart and will help to attain the ‘crispy’ crust. *If your cauliflower doesn’t yield 2-3 cups of cauliflower ‘snow’ you can add a tablespoon of almond meal or gluten free bread crumbs to make up for it.

Dump cauliflower in a bowl and add the ingredients above one by one and mix with your hands until everything is evenly distributed. Once mixed together, use your hands to form your dough into a crust on the parchment paper. Don’t make it too thick or too thin but make sure the crust is tightly formed together.

Use the cutting board to slide the parchment paper onto the pizza stone or baking sheet and bake until golden brown. This took us about 20 minutes, once the edges were crispy and the cheese in the crust was bubbly and browned. Our center was still a little soft so it maybe could have cooked for another 5 minutes {if you don’t mind burnt edges!}. Remove from oven. *Honestly, I prefer a crispy crust so cook at your own discretion!

Add your desired pizza toppings and cook for another 5-7 minutes until the cheese is melted and bubbling! Let cool and enjoy! You can see a photo of our finished pizza here.