Cauliflower Crust Pizza

Name: Cauliflower Crust Pizza – No Fork Required
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 1 servings
Ingredients: 4 cups Cauliflower Grated and dried in a skillet over medium heat; 2 cups Pecorino Romano Cheese- Grated; 2 Eggs; 1 tbsp Dried Italian Herbs; 1 Red, Yellow or Orange Bell Pepper Cut into Slices; 2 -3 Oz. Hard Salami- Sliced thin; 2 -4 Oz. Goat Cheese or your cheese preference for topping pizza; 1 Handful of Mixed Greens to top pizzas; ¼ cup Tomato Sauce to brush on to pizzas; 1 Handful of Sun Dried Tomatoes- Sliced; 1 Handful of Fresh Herbs- Your choice- I like Basil

Kitchen Essentials

Here’s a list of some of the essential items you are going to need for this recipe as well as other items that I very highly recommend.

For this recipe:

Grater
2 Large Non-stick skillets
2 Sheet Pans
Parchment Paper
Bowl to combine ingredients
Measuring cups

Other highly recommended items:

Cookware:

Food thermometers:

Chef’s knives:
- Wusthof Classic 8-Inch Chef’s Knife
- Victorinox Fibrox Pro Chef’s Knife

Cutting boards:
- Teak Cutting Board – Rectangle Board With Hand Grip And Juice Canal (larger)
- Teak Cutting Board – Rectangle Edge Grain Board With Corner Hole And Juice Canal (smaller)

Mineral oil for cutting boards:
- Food Grade Mineral Oil for Cutting Boards, Countertops and Butcher Blocks

Books

AuthorJim BrownPrep Time20 minsCook Time30 minsTotal Time50 mins

Cauliflower Crust Pizza that you don't have to eat with a fork!

Kitchen Essentials

Grater
2 Large Non-stick skillets
2 Sheet Pans
Parchment Paper
Bowl to combine ingredients
Measuring cups

Prep

No prep needed.

Ingredients

4 cups Cauliflower Grated and dried in a skillet over medium heat

2 cups Pecorino Romano Cheese- Grated

2 Eggs

1 tbsp Dried Italian Herbs

1 Red, Yellow or Orange Bell Pepper Cut into Slices

2 -3 Oz. Hard Salami- Sliced thin

2 -4 Oz. Goat Cheese or your cheese preference for topping pizza

1 Handful of Mixed Greens to top pizzas

¼ cup Tomato Sauce to brush on to pizzas

1 Handful of Sun Dried Tomatoes- Sliced

1 Handful of Fresh Herbs- Your choice- I like Basil

Grate Cauliflower with a box grater. 4 Cups of Grated Cauliflower is enough for 2, 8-10" pizzas. I use the large hole side of the grater and I grated the florets and the core.

Grate 2 cups of Pecorino Romano cheese or another hard salty cheese like Parmigiano Reggiano.

Divide the cauliflower between 2, 12 inch skillets and heat over medium heat. The goal is to get rid of some of the moisture- you're not trying to char the cauliflower- just chasing off some of the moisture. While you're doing this- Preheat the oven to 400 degrees and line 2 sheet pans with parchment paper.

Whisk 2 eggs to a bowl big enough to handle the cheese and the cauliflower. Let the cauliflower cool for a few minutes and then add to the bowl with the eggs and the Pecorino Romano and combine.

Divide the mixture between the two sheet pans lined with parchment paper and form each batch into a pizza shaped vessel for goodness.

Put the two pans in the oven and bake for 20 minutes.

This is where you can create. I suggested some toppings but by all means feel free to experiment. I brushed a light layer of tomato sauce on my pizzas and sprinkled each with the Italian herbs. I didn't add salt because the cheese in the crust and several of the toppings are pretty salty. I put a think layer of mixed greens on top of that and then added the hard salami, then added the bell peppers, the sun dried tomatoes and goat cheese.

Put this back into the oven for 5-6 minutes pull out and add the fresh herbs and then return to the oven for another 5-6 minutes until the cheese begins to melt.

Enjoy!

Ingredients