Ingredients:

  • 1 large head of fresh cauliflower (approx. 900g), riced
  • 1 large egg, lightly beaten
  • 1/2 cup (50g) shredded low-moisture mozzarella cheese
  • 1/4 cup (25g) freshly grated Parmesan cheese
  • 1/2 tsp (2.5g) fine sea salt
  • 1 tsp (1g) dried oregano
  • 1/2 tsp (1.5g) garlic powder
  • 1/4 tsp (0.5g) crushed red pepper flakes

Instructions:

  1. Cut the head into florets and pulse in a food processor until it looks like coarse grains of rice.
  2. Place the riced cauliflower in a microwave safe bowl and heat for 8 minutes. Wait until it is steaming and tender.
  3. Cool completely. Spread the cauliflower on a large baking sheet. This is crucial — if it's too hot, it will cook the egg instantly when you mix them.
  4. Wrap the cooled cauliflower in your cloth. Squeeze until you think you can't get any more water out, then squeeze again. You should be left with a dry, dough like ball.
  5. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  6. In a bowl, combine the dry cauliflower pulp, beaten egg, mozzarella, parmesan, salt, oregano, garlic powder, and red pepper flakes. Mix until a cohesive ball forms.
  7. Transfer the dough to the parchment paper. Pat it out into a 10-12 inch circle. Aim for about 1/4 inch thickness.
  8. Slide it into the oven for 15 minutes. Bake until the surface is dry and the edges are golden brown.
  9. Remove from the oven, add your favorite sauce and toppings, and return to the oven for another 5-10 minutes. Cook until the cheese is bubbly and charred.
  10. Let the pizza sit for 2-3 minutes before cutting. This allows the structure to firm up one last time.