Hawaiian Pizza with Cauliflower Crust
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
Place the oven rack in the upper-middle position and preheat the oven to 475ºF.
Add cauliflower florets, corn flour, egg, olive oil, and salt to a food processor. Process on high speed, scraping down the bowl every 30 seconds, until a smooth and sticky puree is formed—about 3 minutes total. Add the cornstarch and process on high speed for 30 seconds. Add Parmesan cheese and pulse until just combined, 5 to 6 pulses.
Lightly grease a piece of parchment paper with olive oil. Transfer pizza dough to the paper. Lightly sprinkle corn flour on top. Use your hands to press and shape the dough into a 10-inch circle, then use a rolling pin to gently roll out the dough to about 11-inch circle. Dust the dough with more corn flour as needed to prevent sticking while shaping and rolling.
Bake the crust for 10 minutes. Allow crust to cool for 3 minutes, and then run a spatula underneath the crust to carefully remove and then transfer to a wire rack set inside a baking sheet. Discard the parchment.
Spread the pizza sauce over the crust, leaving a 1/2-inch border. Sprinkle the mozzarella cheese on top. Add the slices of ham, followed by the pineapple.
Bake until the cheese is melted and pizza edges are golden browned and crisp, 4 to 6 minutes.
Garnish pizza with black pepper and oregano, and slice and serve immediately while hot. Leftovers will keep for about a week. To reheat, place on a foil-lined baking sheet and cook at 375ºF until the cheese is melted and the crust is warm and crisp, 5 to 7 minutes.