Cauliflower Pizza Crust

Ingredients

• 1 medium head cauliflower
• 1/4 cup finely shredded parmesan
• 1/4 cup finely shredded mozzarella
• 1/4 tsp salt
• 1 large egg
• 1 clove garlic, minced
• Topping:
• 1/2 cup homemade or store-bought pizza sauce, or more or less to taste
• 1 to 1 1/2 cups shredded mozzarella
• Desired toppings, such as fresh grape tomatoes, basil, oregano, olives, mushrooms etc.

Directions

1. Set a pizza stone in the oven, then heat the oven to 450 degrees. Coat a large sheet of parchment paper with non-stick baking spray and put it aside. Rinse the cauliflower, remove the florets, dry them very well, and pulse half of the cauliflower in a food processor until it is finely chopped, about 30 seconds. Scrape it into a microwave safe bowl. Pulse the remaining cauliflower the same way, about 30 seconds, then add it to the bowl with the first batch. You should have about 2 1/2 – 3 cups finely chopped cauliflower.
2. Cover the bowl with microwave safe plastic wrap and microwave the cauliflower 4 minutes on HIGH power. Tip the hot cauliflower onto a clean tea towel and let it cool. When it is cool enough to touch, gather it up in the towel and squeeze out the moisture, about 1/3 cup or so.
3. Put the drained cauliflower back in the bowl. Add the parmesan, mozzarella cheese, salt, egg, and garlic, then use your hands to mix everything until it is evenly blended.
4. Press the mixture onto the prepared parchment in a tight, even round, about 11 to 12-inches. Slide the parchment with the crust onto a pizza peel, transfer it to the hot pizza stone, and bake 9 – 11 minutes, until browned and golden.
5. Take the crust out of the oven and add the pizza sauce, mozzarella, and any toppings you want. If you are using fresh herbs, save them until after the pizza has baked. Put the pizza back in the oven for 5 – 7 minutes, until the cheese is melted and lightly golden. Let it cool for several minutes, then slice into wedges and serve warm.