This recipe offers a delightful and healthy alternative to traditional pizza crust, using cauliflower as the star ingredient.
Preheat your oven to 400°F.
Preheating ensures even cooking and a crispy crust.
Pulse the cauliflower florets in a food processor until they resemble rice.
Work in batches to avoid overloading the food processor.
Boil the cauliflower rice in a pot with an inch of water for 4-5 minutes, then drain using a fine-mesh strainer.
Ensure the cauliflower is fully cooked to make it easier to squeeze out moisture.
Wrap the cooked cauliflower rice in a clean dish towel and squeeze out as much moisture as possible.
Removing moisture is key to achieving a firm crust.
Mix the cauliflower rice, egg, shredded mozzarella, oregano, and salt in a bowl until well combined.
Use your hands to ensure the mixture is evenly combined.
Spread the mixture onto a parchment-lined baking sheet, shaping it into a circle about 3/8 inch thick.
Make the edges slightly thicker for a traditional crust look.
Bake the crust in the oven for 35-40 minutes until golden brown and firm.
Check halfway through to ensure even baking.
Add your favorite toppings and bake for an additional 5-10 minutes.
Ensure the toppings are evenly distributed for balanced flavors.
Slice and serve your cauliflower pizza immediately.
Serve with a side salad for a complete meal.
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