In all honesty, this is not the same as traditional pizza dough, but it’s a great alternative if you’re trying to cut back on carbs or if you have a gluten allergy. It’s more of a thin crust style pizza and if you like it crispy then don’t add too many toppings.
- 1 small head cauliflower, chopped (about 5 cups)
- 1 cup grated Parmesan
- 1 large egg
- 1/2 teaspoon dried Italian seasoning or oregano
- 1 clove garlic, minced
- Kosher salt and freshly ground black pepper
- Olive oil, for brushing
Preheat a pizza stone or clean baking sheet in an oven to 475 degrees F.
Add the cauliflower to a food processor and pulse until finely ground and the consistency of couscous; you should have about 4 cups. Pour onto a clean kitchen towel and wring out as much moisture as you can.
Transfer the cauliflower to a large bowl. Add the Parmesan, egg, Italian seasoning, garlic, 1/2 teaspoon salt and a few turns of black pepper. Combine until the mixture holds together when pinched.
Line a pizza peel, flat cutting board or cookie sheet with parchment and brush with some oil. Spread the cauliflower mixture into a 12-inch circle or square, whichever you prefer. Slide the parchment onto the preheated pizza stone or baking sheet and bake until barely golden and darker at the edges, about 15 minutes.
Remove the crust from the oven, sprinkle with the mozzarella, spread the marinara over the top (this keeps the crust from becoming soggy) and add your favorite toppings. Slide back onto the pizza stone and bake until bubbly with browned spots, about 4 minutes.
This is what the cauliflower crust will look like after you bake it before adding the toppings.