- Yields: 4 servings (1 12” pizza)
- Prep: 20 minutes | Cook: 25 minutes | Total: 45 minutes
- Ingredients:
- Pizza Dough:
- 2 cups cooked cauliflower rice
- 1 cup shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 2 eggs
- ½ teaspoon dried basil
- ½ teaspoon dried parsley
- ½ teaspoon garlic, minced
- Pizza Sauce:
- 3 tablespoons tomato paste
- 1 tablespoon water
- Toppings:
- Bell pepper, sliced
- Tomato, sliced
- Black olives, sliced
- Red onion, sliced
- 1 cup feta cheese, crumbled
- 1 cup mozzarella cheese crumbled
- Fresh parsley, chopped
Directions:
- Preheat the oven to 450 degrees F. Generously spray a 12” pizza pan with cooking spray and set aside.
- To rice the cauliflower, place chopped cauliflower florets (at least ½ of a large head of cauliflower) in a food processor and pulse just until it reaches a rice-like consistency. Scoop out two cups full and place in a microwave-safe bowl. Microwave for 5 minutes and then allow it to cool on the counter for a 3-4 minutes.
- (Don’t skip steps 3-4 – they are key to crust holding together) Transfer the cooled cauliflower to a fine mesh strainer and press to release any excess water.
- Place a clean and thin dish towel over your microwave safe bowl and transfer the cauliflower rice to the center of the towel. Wrap the sides of the towel around the cauliflower and squeeze until you have gotten as much moisture out of the cauliflower as you can.
- Place the drained cauliflower back in the bowl and add the remaining dough ingredients. Stir to combine.
- Transfer the pizza dough to the prepared pizza pan and press to flatten into an even crust – being sure not to make the crust to thin. Bake for 15 minutes.
- Place tomato paste and water in a small bowl and stir to combine. Spread evenly onto crust.
- Sprinkle cheeses evenly on pizza followed by toppings (except for parsley). Place pizza back in the oven just until cheese has melted.
- Remove from oven and sprinkle with freshly chopped parsley. Slice and serve warm
