CAULIFLOWER PIZZA CRUST

Ingredients

• 2 lb Cauliflower (fresh, washed and cut into florets)
• 0.5 cup Parmesan Cheese (freshly grated)
• 1 large Egg (beaten)
• 1 tsp Italian Seasoning (store‑bought or homemade)
• to taste Salt
• to taste Black Pepper
• 1 tbsp Olive Oil (extra‑virgin preferred)
• 2 cloves Garlic (minced)
• 2 cups Fresh Spinach (packed, washed)
• 0.33 cup Basil Pesto (store‑bought or homemade)
• 0.5 cup Cooked Shredded Chicken (seasoned, cooled)
• 0.75 cup Shredded Mozzarella Cheese (for topping)
• 0.33 cup Marinara Sauce (smooth, no chunks)
• 2 Fresh Mozzarella Balls (sliced)
• a handful Fresh Basil Leaves (torn just before serving)
• 0.33 cup Soft Goat Cheese (optional for frozen‑cauliflower version)
• 1 Nut Milk Bag or Thin Kitchen Towel (for squeezing moisture)
• 1 sheet Parchment Paper (to line baking sheet)
• 1 Pizza Stone (optional) (for extra crispness)

Instructions

1. Rice the Cauliflower

   Wash the cauliflower, cut into quarters, remove stems and break into florets. Using the food processor with the large‑hole grater attachment, pulse until you have uniform cauliflower rice (about 5 cups).

   Time: PT10M

2. Steam the Cauliflower Rice

   Transfer the riced cauliflower to a microwave‑safe glass bowl, cover, and microwave on high for 4–5 minutes until softened. Stir halfway through.

   Time: PT5M

3. Cool the Rice

   Remove the bowl, stir the cauliflower, and let it cool to the touch (about 5 minutes).

   Time: PT5M

4. Remove Excess Moisture

   Place the cooled cauliflower rice in a nut milk bag or thin kitchen towel and squeeze firmly until no more liquid drips out. Keep squeezing until the bag feels dry.

   Time: PT10M

5. Combine Dough Ingredients

   In a mixing bowl, combine the dried cauliflower rice, ½ cup grated Parmesan (or alternative cheese), 1 beaten egg, 1 tsp Italian seasoning, and a pinch of salt and pepper. Mix with hands until a cohesive dough forms.

   Time: PT5M

6. Shape the Crust

   Line a baking sheet with parchment paper. Transfer the dough onto the sheet and press into a ¼‑½ inch thick round or square, creating a slight lip around the edge.

   Time: PT5M

7. Preheat Oven

   Preheat the oven to 400°F (200°C). If you have a pizza stone, place it in the oven while preheating.

   Time: PT10M

   Temperature: 400°F

8. Bake the Crust (First Side)

   Place the baking sheet (or stone) in the oven and bake for 25 minutes, or until the top is golden and the edges are set.

   Time: PT25M

   Temperature: 400°F

9. Flip and Finish Baking (Optional)

   If you want both sides crisp, carefully flip the crust and bake an additional 5 minutes.

   Time: PT5M

   Temperature: 400°F

10. Sauté Spinach for Topping

    While the crust bakes, heat 1 tbsp olive oil in a skillet over medium heat. Add minced garlic and sauté 30 seconds, then add 2 cups packed fresh spinach and cook until wilted, about 2‑3 minutes. Remove from heat.

    Time: PT5M

11. Assemble Pesto‑Chicken Pizza

    Spread ⅓ cup basil pesto over the baked crust, sprinkle ½ cup shredded chicken, ¾ cup shredded mozzarella, and the sautéed spinach. Return to oven for 10 minutes until cheese melts.

    Time: PT10M

    Temperature: 400°F

12. Assemble Margherita Pizza

    Spread ⅓ cup marinara sauce thinly over a second crust, layer sliced fresh mozzarella, and bake for 10 minutes until cheese is bubbly. After baking, top with fresh basil leaves and optional red‑pepper flakes.

    Time: PT10M

    Temperature: 400°F

13. Cool and Serve

    Remove pizzas from the oven, let them rest 5 minutes to set the crust, then slice and serve.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

15 g

Carbohydrates

15 g

Fat

20 g

Fiber

5 g