Buffalo Mozzarella & Pepperoni Pizza with a Cauliflower Crust Recipe

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.

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.

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.