Buffalo Mozzarella & Pepperoni Pizza with a Cauliflower Crust

6 steps · 45 min total

1. 01

   Rice the Cauliflower

   Cut the cauliflower into florets, leaving the stems behind. Pulse them in a blender or food processor until the pieces are about the size of rice grains.
2. 02

   Squeeze and Mix Crust

   Transfer the riced cauliflower to a clean kitchen towel or cheesecloth. Twist and squeeze out as much liquid as you can; you want it as dry as possible to get a crisp crust.

   Once squeezed, transfer the dry cauliflower to a bowl. Add the egg, almond flour, salt, pepper, mixed herbs, and garlic powder.

3. 03

   Prepare the Tray

   Mix all the ingredients in the bowl thoroughly until well combined. It should form a dough-like consistency.

   Grease a piece of parchment paper and lay it on a baking tray.

4. 04

   Form the Crust

   Scoop the cauliflower mixture onto the prepared parchment paper. Use your hands to flatten it into your desired pizza shape, making sure to build up the edges slightly to form a thicker 'crust'.
5. 05

   Bake the Crust

   Transfer the tray to the oven and bake for approximately 10 minutes, or until the crust is browned and firm to the touch, like a pre-baked pizza base.
6. 06

   Top and Final Bake

   Take the crust out of the oven. Spread the tomato puree evenly over the base, then scatter with buffalo mozzarella, sliced tomatoes, fresh herbs, and pepperoni.

   Return the pizza to the oven and bake for another 10 minutes, or until the cheese is bubbly and melted.