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Preheat the oven to 400F
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Chop the cauliflower head into smaller florets and add to a food processor
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Pulse until you have a cauliflower rice-like consistency. You may have to do this in batches depending on the size of your processor
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Once that's done, add the cauliflower to a parchment paper-lined baking dish
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Bake for 10 minutes, then flip and bake another 10 minutes, until soft
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While that's happening, add the egg, cheese, and spices to a bowl. Whisk together and set aside
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Once the cauliflower is done, allow to cool (you can pop into the fridge for 10 minutes to expedite cooling)
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Add the cooked cauliflower to the center of a cheese cloth or clean dish towel. Wrap the cauliflower within the cloth, and press out all of the water with your hands
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Make sure to squeeze tight and get all of that water out. This is really important for making sure your crust holds well together!
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Once you've done that, add the pressed cauliflower to the bowl with the rest of the ingredients, and roll together with your hands into a ball, making sure all ingredients get worked in well
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Line a baking sheet with fresh parchment paper, and add the ball to the sheet. Shape evenly into a ~7-8" pizza crust with your hands, about 1/3" thick. Make sure there aren't any super thin spots. You can also create a crust with the edges if you like!
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Raise the heat to 425F, and pop into the oven for 25-30 minutes, until the edges have browned and the crust is firm
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Once the crust is baked, you can then add your favorite toppings. We used zucchini ribbons, gorgonzola, mushrooms, and onions
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Rebake for another 7-10 minutes. Slice and enjoy!