Ingredients
1 large head cauliflower, roughly chopped
1 large egg
2 c. shredded mozzarella, divided
1/2 c. freshly grated Parmesan, divided
kosher salt
1/4 c. marinara or pizza sauce
2 cloves garlic, minced
1 c. grape or cherry tomatoes, halved
Torn fresh basil, for serving
Balsamic glaze, for drizzling
Preparation
Step 1Preheat oven to 425°. In a large skillet, bring about 1/4" water to a boil. Season with salt. Add cauliflower in one even layer and cook until crisp-tender, 3 to 4 minutes. Transfer to a clean dish towel (or paper towels) and squeeze to drain water. Step 2Add drained cauliflower to food processor and pulse until grated. Drain excess water in paper towels.Step 3Transfer drained cauliflower to a large bowl and add egg, 1 cup mozzarella and 1/4 cup Parmesan, then season with salt.Step 4Transfer dough to a baking sheet lined with cooking spray and pat into a crust. Bake until golden and dried out, 20 minutes.Step 5Top crust with marinara, remaining mozzarella and Parm, garlic and tomatoes and bake until cheese is melted and crust is crisp, 10 minutes more.Step 6Garnish with basil and drizzle with balsamic glaze.
Test Kitchen Tip: You MUST drain the cooked cauliflower, as it keeps the crust dry and encourages crisping while it bakes. Topping Variations: Keep things simple with fresh tomatoes and basil, or get creative. Sautéed peppers and onions, sliced olives, cooked and crumbled sausage. Ham and pineapple? Why not! And pepperoni is always a good call—and you can even buy a vegan version if someone at your table doesn’t eat meat. Tried making this recipe? Let us know how it went in the comments below!
