1small head cauliflowertrimmed and cut into florets (14 oz, 400 grams without refuse)
2large eggslightly beaten
½teaspoon Diamond Crystal kosher salt
½cuppizza sauceno added sugar (I like Rao's)
¾cupshredded part-skim mozzarella(3 oz)
Any other pizza toppings you like(but don't overdo it)
Preheat your oven to 400 degrees F. Line a baking sheet with parchment paper (this is important - I tried without parchment and the cauliflower crust got soggy instead of crispy) and lightly brush it with olive oil. You can also use a 13-inch pizza pan, and cut a parchment circle to cover the bottom of the pan.
Place the cauliflower florets in your food processor and rice them - process until their texture resembles rice.
In a medium bowl, whisk together the eggs, kosher salt, black pepper, garlic powder, and oregano. Add the riced cauliflower and mix with a rubber spatula to combine.
Transfer the mixture to the center of the prepared baking sheet and use the spatula to press it into a thin 13-inch circle. Try to even it out so that it's all the same thickness, and don't allow the edges to be too thin, or they'll burn (but even if they do get too dark, they're still delicious).
Bake the crust until golden-brown and very set (so that the edges can be gently lifted up from the baking sheet without the circle falling apart), about 30 minutes.
Remove the baking sheet from the oven. Switch oven to broil*, set on high. With a spatula, spread the tomato sauce on top of the crust. Sprinkle the cheese on top. You can obviously add more toppings at this point, but not too many if you don't want a soggy crust.
Return the pizza to the oven and broil until the cheese is bubbly and browned in spots, 1-2 minutes. Remove from oven, cut into eight triangles using a pizza cutter, and serve.
Since I don't know what toppings you will use, nutrition info does not include any toppings except for pizza sauce and mozzarella.*Broil only if your pan is broiler-safe and the parchment is unbleached and marked as broiler-safe. Otherwise, you can bake the pizza at the final stage to melt the cheese instead of broiling. I have three tips for you for making sure the cauliflower pizza crust comes out nice and sturdy and not soggy:
My most important tip is to pat the crust very thin. Then bake until it's deep golden brown with dark edges. That's how you'll get the best flavor and texture.
Don't add too many toppings. This crust is not as sturdy as a regular crust. Adding too many toppings could cause it to become soggy and floppy. So add your toppings sparingly.
Don't be afraid to bake the crust until the edges seem almost burned, especially in the last step of heating up the toppings. That's exactly how you ensure a tasty, crispy crust.