How to Make the Best Cauliflower Pizza Crust

Ingredients

• 2 cups cauliflower florets , cut into 1/2-inch pieces
• 1/2 cup corn flour
• 1 large egg
• 2 tablespoons olive oil
• 1/4 teaspoon Morton kosher salt
• 2 tablespoons cornstarch
• 5 ounces grated Parmesan cheese
• 1/2 cup tomato sauce, homemade or store-bought
• 4 ounces fresh or shredded mozzarella cheese
• Sliced tomatoes, basil, pepperoni, ham, pineapple, mushrooms, and/or olives

Directions

1. Set an oven rack in the upper-middle position and 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 sticky, smooth 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. Coat a sheet of parchment lightly with olive oil, then move the pizza dough onto it. Scatter a little more corn flour over the top.
4. With your hands, pat the dough into a 10-inch round. Then gently use a rolling pin to widen it to about an 11-inch circle. If the dough starts clinging while you shape or roll it, dust with additional corn flour as needed.
5. Bake the crust for 10 minutes. Take it out of the oven and let it rest for 3 minutes, then carefully loosen it with a spatula and transfer 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. Arrange the cheese and tomatoes, or your chosen toppings, over the sauce.
7. Return the pizza to the oven and bake until the cheese has melted and the edges are golden and gently crisp, 5 to 7 minutes.
8. Finish with fresh basil leaves, plus salt and black pepper. Leftovers will keep for about a week. To warm them up, set the pizza on a foil-lined baking sheet and bake at 375ºF until the cheese melts and the crust is hot and crisp again, 5 to 7 minutes.