Ree Drummond's Cauliflower Crust Pizza

Ingredients

• 0.5 head Cauliflower (cut into florets and processed to a rice‑like texture)
• 1 large Egg (room temperature)
• 1 cup Mozzarella Cheese (shredded, divided (½ cup for crust, ½ cup for topping))
• 0.25 cup Parmesan Cheese (grated)
• 1 tsp Italian Seasoning (dried blend)
• 0.5 tsp Salt
• 0.25 tsp Black Pepper (freshly ground)
• 0.5 cup Pizza Sauce (low‑moisture variety)
• 5 leaves Fresh Basil Leaves (torn into large pieces)

Instructions

1. Process Cauliflower

   Cut half a head of cauliflower into florets, place them in a food processor and pulse until the texture resembles fine snow.

   Time: PT7M

2. Microwave to Release Moisture

   Transfer the cauliflower rice to a bowl, cover loosely with plastic wrap and microwave on high for 4 minutes.

   Time: PT4M

3. Cool and Squeeze Out Water

   Place a clean kitchen towel over a bowl, dump the hot cauliflower onto the towel, let it cool a minute, then fold the towel and wring out as much liquid as possible.

   Time: PT5M

4. Combine Crust Ingredients

   Return the dried cauliflower to the original bowl, add 1 large egg, ½ cup shredded mozzarella, ¼ cup grated Parmesan, 1 tsp Italian seasoning, ½ tsp salt and ¼ tsp pepper. Stir until a cohesive mixture forms.

   Time: PT5M

5. Shape and Pre‑Bake Crust

   Line a baking sheet with parchment paper. Place the mixture on the sheet, pat it into a thin, even circle (about ¼‑inch thick). Bake in a pre‑heated 425°F oven for 15 minutes until golden and set.

   Time: PT15M

   Temperature: 425°F

6. Add Sauce, Cheese & Finish Baking

   Remove the crust, spread ½ cup pizza sauce in a thin layer, sprinkle the remaining ½ cup mozzarella on top, and return to the oven for another 7 minutes, or until the cheese is melted and bubbly.

   Time: PT7M

   Temperature: 425°F

7. Garnish and Serve

   Tear fresh basil leaves over the hot pizza, slice, and serve immediately.

   Time: PT1M

Nutrition Facts

Calories

900

Protein

30g

Carbohydrates

35g

Fat

55g

Fiber

10g