Cauliflower Crust Pizza

Recently, I posted on social media that I found riced cauliflower (which is simply a head of cauliflower that's been whizzed about in a food processor until it becomes the same size as small-grain rice) at Trader Joe's, which is just the greatest time (and mess) saver I've found in awhile, and is a much healthier, low-carb alternative to rice or pasta. My foodie friends commented with recipe ideas, and my wonderfully creative friend, Kirstie, suggested making a pizza crust out of it. 
So, I tried it. And, OHMYGOSHYUM. 

I thought I would share a recipe I created tonight in case any of you would like to try it. 




Serves 2-4, depending on the hunger factor! :-) 

Cauliflower Crust: 
1 package Trader Joe's riced cauliflower (or one small/medium head of cauliflower, zipped through the food processor until it resembles small grains of rice)
1/2 cup shredded mozzarella
1/4 cup parmesan, asiago and/or romano
1/2 tsp crushed oregano
1/2 tsp crushed rosemary
1/2 tsp crushed basil
1/2 tsp garlic powder 
Dash of kosher salt and pepper
1 egg
1/2 tsp olive oil

Preheat oven and cookie sheet, cast iron griddle, or pizza stone to 450° (preheating pan with the oven will help the crust to bake up with a nice caramelization on the bottom). 

Place riced cauliflower in a bowl and microwave for approximately 4 minutes. Carefully remove from microwave and invert bowl onto a clean dish towel and allow the cauliflower to cool. Once cooled, gather up the corners of the dish towel and wring out as much water from the cauliflower as possible, leaving only cauliflower "pulp" remaining. Place pulp into a mixing bowl and add cheeses, herbs, salt & pepper. Mix with a wooden spoon until well combined, then add the egg. Mix well until the egg adheres to the cauliflower mixture to create a ball of "dough". Place "dough" on a piece of parchment paper that will fit the pan. Press "dough" out to a 1/8" thickness. Pull pan from oven (don't forget to use mitts!), and place the parchment in/on pan. Bake for 10 minutes, until crust is lovely and golden. This is the time when cauliflower goes from smelling stinky to smelling so heavenly, the "Hallelujah Chorus" may burst forth from the oven when you open the door. Be prepared. ;-) 

Note: As part of my toppings, I wanted to use roasted caramelized carrots and garlic. So, before I put the crust in the oven, in a cast iron skillet (which I also preheated in the oven to help the carrots to caramelize beautifully), I cut 3 peeled carrots into quarters lengthwise  (I used "Carrots of Many Colors" from Trader Joe's ((in case you haven't noticed, I'm a big TJ's fan!)) because they're just so dang pretty), and tossed them in 1 teaspoon olive oil, then added salt, pepper, and 1 teaspoon coriander seed and coated them evenly. I peeled 8 cloves of garlic and added to carrots. Place in the oven about 5 minutes ahead of the crust. When you put the crust into the oven, give the carrots a flip with a spatula, then continue to roast the next ten minutes in the oven with the pizza crust. 

While the crust is baking, prepare your other toppings.

Toppings: 
The aforementioned carrots and garlic (which at this point should still be roasting with the crust)
3 sliced fresh vine-ripened tomatoes
Fresh spinach leaves (1-2 cups) - you could also use fresh basil leaves! 
3 slices Trader Joe's thin sliced Rosemary Ham, cut into bite-size pieces - or cooked, crumbled, blessed BACON. I opted for the ham this time, and it was a good choice. (I'm sorry, Beloved Bacon. It's just this once - my heart still belongs to you.) 
3 slices red onion, separated into rings
1/4 cup shredded parmesan, or whatever sharper cheese you wish
1/4 cup shredded mozzarella 

Pull crust and carrots & garlic from oven (you can leave the peeled cloves intact - they'll be all soft and melty and delicious), and add your toppings to the pizza. I didn't use any pizza sauce because the crust itself carries so much cheesy yummy flavor and I didn't want to steal it's thunder. ;-) Start with the cheese, then add the other toppings, and a finishing sprinkle of the cheeses. 

Return to oven for 5 minutes more or until everything is beautifully roasted, bubbly and melted together. 

Before serving, drizzle the 1/2 teaspoon olive oil over the pizza. You could also top with some fresh arugula at this point as well. Finish with a sprinkling of shaved parmesan. 

You can cut this like regular pizza and you can even hold it like pizza, but I advise using a fork because the toppings carry a bit of weight, which could end up in your lap if you try to eat it like regular pizza! 

Enjoy!