Ingredients
1/2 head cauliflower (about 2 cups riced)
1 clove garlic, minced
1 cup part-skim shredded mozzarella cheese
1 egg, beaten
1 teaspoon basil
1 teaspoon oregano
Method
Sources
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Cordierite pizza stone — absorbs moisture for crispy crust
Baking steel for superior heat transfer — pizza, artisan bread
Lower sodium tamari — same umami depth, heart-conscious
950F gas pizza oven — Neapolitan pizza in 60 seconds
Wooden pizza peel — flour-coated launch into oven or pizza stone
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Cordierite pizza stone — absorbs moisture for crispy crust
Baking steel for superior heat transfer — pizza, artisan bread
Lower sodium tamari — same umami depth, heart-conscious
950F gas pizza oven — Neapolitan pizza in 60 seconds
Wooden pizza peel — flour-coated launch into oven or pizza stone
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Pre-heat oven to 400° F. Prep a cookie sheet or pizza stone. You can grease the cookie sheet or use parchment paper. (I used a Pampered Chef baking stone, which doesn't require any prep if it's seasoned.) Remove the stems and leaves from your cauliflower and chop the florets into chunks. Add to a food processor (I used my Vitamix) and pulse just until the texture is similar to rice. If you don't have a food processor or Vitamix, you can grate the cauliflower with a cheese grater or chop it. Saute cauliflower "rice" in a non-stick skillet over medium heat and cook until translucent, approximately 6-8 minutes. (You can use the microwave for this as well. Just place cauliflower in an uncovered microwave-safe bowl and cook for 8 minutes.) In a bowl combine the cooked cauliflower with all remaining ingredients. Spread dough out evenly over parchment paper (or stone) - about 1/4 to 1/3 of an inch thick. The pizza should be about 9-10 inches in diameter. Bake for 25-30 minutes or until the crust is golden, crispy on the edges and cooked through the middle. Remove the crust from the oven. Top with pizza sauce and toppings. Be careful not to add too many heavy toppings as you don't want to weigh down the crust. Broil the pizza for 5 minutes, or until the toppings are hot and the cheese is melted. Allow the pizza to cool for 2-3 minutes then cut and serve immediately. You can top the pizza with whatever you like, just make sure the toppings are already cooked since you'll only be broiling the pizza for a few minutes. I spread on a layer of my basil lima bean hummus, my favorite h