Hawaiian Pizza with Cauliflower Crust

Ingredients

• 2 cups cauliflower florets, 1/2-inch pieces
• 1/2 cup corn flour or masa harina
• 1 large egg
• 2 tablespoons olive oil
• 1/4 teaspoon kosher salt
• 2 tablespoons cornstarch
• 3 ounces Parmesan cheese
• 1/2 cup pizza sauce, homemade or store-bought
• 4 ounces mozzarella cheese, shredded
• 5 slices Canadian bacon
• 1/2 cup diced pineapples, fresh or canned
• Black pepper, for garnish
• Oregano, fresh or dried, for garnish

Directions

1. Set an oven rack in the upper-middle position, then heat the oven to 475ºF. In a food processor, combine the cauliflower florets, corn flour, egg, olive oil, and salt. Run the machine on high, stopping to scrape the bowl every 30 seconds, until the mixture becomes a smooth, sticky puree, about 3 minutes total.
2. Add the cornstarch and blend on high for 30 seconds. Add the Parmesan and pulse only until it is mixed in, 5 to 6 pulses.
3. Brush a sheet of parchment paper lightly with olive oil. Scrape the pizza dough onto the parchment, then dust the top lightly with corn flour.
4. With your hands, pat the dough into a 10-inch round. Finish shaping it with a rolling pin, easing it out to about an 11-inch circle. If the dough starts clinging to your hands or pin, sprinkle on a little more corn flour as you work.
5. Bake the crust for 10 minutes. Cool it for 3 minutes, then slide a spatula underneath to loosen it carefully and move it to a wire rack set inside a baking sheet. Throw away the parchment.
6. Spoon the pizza sauce over the crust, keeping a 1/2-inch edge uncovered. Scatter the mozzarella over the sauce, then arrange the Canadian bacon on top and add the pineapple.
7. Return the pizza to the oven and bake until the mozzarella has melted and the edges are browned and crisp, 4 to 6 minutes.
8. Finish with black pepper and oregano, then cut and serve right away while hot. Leftovers will keep for about a week. To reheat, set the pizza on a foil-lined baking sheet and warm it at 375ºF until the cheese melts and the crust is heated through and crisp, 5 to 7 minutes.