Ingredients

The following ingredients have 4 Servings
  • 2½ cups cauliflower florets
  • 1 large egg (lightly beaten)
  • 1½ cups freshly shredded mozzarella cheese (divided)
  • 2 tablespoons freshly grated Parmesan cheese
  • 1 teaspoon garlic salt
  • ½ teaspoon ground black pepper
  • ¼ teaspoon crushed red pepper flakes
  • 1 tablespoon chopped fresh basil leaves
  • ¼ cup tomato sauce
  • ¾ cup freshly shredded sharp cheddar cheese ((see note))
  • 8 pepperoni slices
  • ¼ cup chopped cremini mushrooms (chopped)
  • 1 tablespoon chopped leeks

Instruction

  • Line a rimmed pizza pan or baking sheet with parchment paper, and preheat the oven to 425ºF.
  • Place the cauliflower in a microwave-safe bowl and add a splash of water. Cover. Microwave for 3 minutes or until tender. Allow to cool.
  • Place cauliflower in a high powered blender or food processor and pulse until fully chopped and in tiny pieces. It will almost be grated.
  • Remove as much water as possible from the processed cauliflower by using paper towels or by placing the cauliflower in a cheesecloth or thin linen cloth and squeezing out as much water as you possibly can. This step is important for a firm crust.
  • Add the egg, 1¼ cups mozzarella cheese, Parmesan cheese, garlic salt, pepper, red pepper flakes, and basil. Stir to combine all of the ingredients.
  • Pour the cauliflower mixture onto the pizza pan or baking sheet and form the shape of crust you want. Pat down to create a flat surface. Press a paper towel on the top of the crust to absorb some more moisture, then throw the paper towel away.
  • Lightly spray with cooking spray, then bake for 15-20 minutes or until golden and firm to the touch, flipping the crust over after 10 minutes.
  • Spoon on the tomato sauce, followed by remaining mozzarella, cheddar, leeks, mushrooms, and pepperonis. (Feel free to use any toppings that you love instead)
  • Bake for another 5-10 minutes until melty. Allow to cool slightly. Slice and serve. Enjoy!