Cauliflower Crust Pizza - freeze enough to last a year!

Ingredients

• 2 cups Cauliflower (steamed until very soft, then riced in a food processor or hand‑mixer; about one medium head)
• 1 cup Mozzarella Cheese (full‑fat, shredded; can be store‑bought grated or freshly shredded)
• 1 large Egg (room temperature)
• 2 tablespoons Pesto (homemade basil pesto or store‑bought; adds flavor to the crust)
• 1 pinch Sea Salt (to taste)

Instructions

1. Rinse and Cut Cauliflower

   Rinse six cauliflower heads under cold water, remove the leaves, and break into florets. No need to chop finely; larger pieces will soften during boiling.

   Time: PT10M

2. Boil Cauliflower Until Very Soft

   Place the florets in a 16‑quart stock pot, cover with water, add a pinch of salt, bring to a boil, then simmer until the cauliflower is completely tender (about 45 minutes).

   Time: PT45M

   Temperature: 212°F

3. Cool and Drain

   Turn off the heat and let the pot sit for about 5 minutes to cool slightly. Then pour the cauliflower into a large cheesecloth (or a clean 100% cotton baby receiving blanket) placed over a colander to drain.

   Time: PT5M

4. Remove Excess Moisture

   Gather the corners of the cotton cloth, tie them into a knot, and hang the bundle from a sturdy hook (e.g., an S‑hook on a porch railing or a bathroom faucet) for 2–3 hours so the remaining water drips out.

   Time: PT2H

5. Process Cauliflower

   Transfer the dried cauliflower to a large mixing bowl and pulse with a hand mixer or food processor until it resembles coarse rice.

   Time: PT5M

6. Mix Crust Ingredients

   Add 1 cup shredded mozzarella, 1 large egg, 2 tbsp pesto, and a pinch of sea salt to the cauliflower. Mix with the hand mixer until a cohesive, slightly sticky dough forms.

   Time: PT5M

7. Portion and Freeze (Optional)

   Scoop the dough into 1½‑cup (≈350 ml) portions, place each portion in a zip‑lock bag, flatten flat, and freeze. This step creates up to 14 ready‑to‑bake crusts from six heads of cauliflower.

   Time: PT5M

8. Preheat Oven

   Preheat the oven to 425°F (220°C).

   Time: PT5M

   Temperature: 425°F

9. Prepare Skillet

   Line a 10‑inch cast‑iron skillet with a piece of parchment paper, trimming any excess.

   Time: PT2M

10. Form the Crust

    Place one 1½‑cup portion of dough onto the parchment. Using gloved hands, press and spread it into an even ¼‑inch thick circle, leaving a slightly thicker edge.

    Time: PT5M

11. First Bake (Crisp the Base)

    Bake the crust uncovered for 25 minutes at 425°F.

    Time: PT25M

    Temperature: 425°F

12. Flip and Add Toppings

    Remove the skillet with oven mitts, carefully flip the crust using a spatula, then spread a thin layer of tomato sauce, sprinkle shredded mozzarella, and add desired toppings (e.g., capicola, sautéed peppers & onions, olives).

    Time: PT5M

13. Second Bake (Melt Cheese & Finish)

    Return the skillet to the oven and bake for another 25 minutes at 425°F, until the cheese is bubbly and the edges are golden.

    Time: PT25M

    Temperature: 425°F

14. Cool and Slice

    Allow the pizza to cool in the skillet for 3 minutes, then lift the parchment and cut the pizza into 6–8 slices.

    Time: PT5M

Nutrition Facts

Calories

520

Protein

30 g

Carbohydrates

12 g

Fat

35 g

Fiber

5 g