Ingredients
- 1 head cauliflower, broken into florets
- 2 tablespoons water, or as needed
- 2 eggs, lightly beaten
- ½ cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese (Optional)
- 1 ½ teaspoons paprika
- ½ teaspoon dried oregano
- ½ teaspoon kosher salt
What Makes This Recipe Special
Cooking Tips You Should Know
- Use parchment paper to prevent sticking and make cleanup easier.
- Let the base cool slightly before adding toppings to keep it from becoming soggy.
Step 1
Puls the cauliflower florets in a food processor until they look like rice. Pour the cauliflower rice into a saucepan, add some water, and cook it gently over medium-low heat for about 10 to 15 minutes. Once it's cooked, transfer it to a bowl and pop it in the fridge to cool completely, which should take around half an hour.
Step 2
While that’s chilling, heat your oven to 400°F (200°C) and line a baking sheet with parchment paper. When the cauliflower rice is cool, spread it out on a clean kitchen towel, wrap it up, and squeeze out as much moisture as you can. This step is key to getting a crispy crust.
Step 3
Toss the drained cauliflower into a large bowl along with the eggs, mozzarella, Parmesan, paprika, oregano, and a pinch of salt. Mix everything well until it’s all combined. Then spread the mixture onto your baking sheet, shaping it into a pizza crust.
Step 4
Bake it for about 20 minutes until it looks set and golden. Let it cool completely before carefully flipping it over. Now it’s ready for your favorite toppings!
