- One head of cauliflower, thick stems removed OR 2 bags of riced cauliflower found in the produce section at Trader Joe’s
- 3 tablespoons of almond flour or brown rice flour
- 3 tablespoons of Parmesan cheese (or Vegan Parmesan cheese)
- 3 tablespoons of shredded mozzarella cheese (or Daiya/non dairy mozzarella cheese)
- 1 tablespoon of olive oil, plus a bit more for brushing
- ¼-½ teaspoon of salt1 tablespoon of fresh basil (cut up with scissors – my favorite kitchen tool!)
- ½ teaspoon of garlic powder1 jar of store bought marinara sauce, pizza sauce or your homemade
- 1 large egg yolk
- Parchment paper
Pre heat oven to 450. If you have a pizza stone, place it in the oven. If not, take a cookie sheet or a similar pan and turn it up side down before placing it in the oven.
Put cauliflower in food processor & pulse till it is chopped and looks like rice. If you purchased Trader Joe’s riced cauliflower, skip this part.
Place cauliflower in micro safe bowl, cover bowl with paper towel or napkin and microwave on high for 5 minutes. Press microwaved cauliflower with a clean kitchen towel or paper towels to absorb excess liquid. Try to get as much moisture out as possible.
Add flour to the bowl of cauliflower along with Parmesan, mozzarella, olive oil, salt, basil, garlic powder and egg yolk. Mix well. Take parchment paper (sheet size will depend on whether you want the pizza to be round or rectangular). Brush paper with olive oil. Place dough on the paper. Now gently spread the dough into desired shape. Do not make the dough too thin.
Now carefully transfer your pizza by sliding it (still on the parchment paper) to a cookie sheet.I find it is easier to bring a cookie sheet to the counter where the pizza is, to make the transfer to the oven. Open the oven door and slide the parchment paper with pizza on it to the stone or pan that has been pre-heated.
Bake for 10 minutes. You can either remove the dough to put on toppings or what I like to do is just slide the oven shelf out and spread the red sauce over the pizza leaving a ¼ inch boarder. I sprinkle my choice of cheeses and add favorite toppings (mushrooms, asparagus, etc).
Return pizza to oven and bake for another 5-10 minutes. The best way to remove pizza is to bring the cutting board to the oven and carefully slide parchment paper from oven to cutting board. Allow pizza to cool for 5 minutes. Cut with pizza wheel and serve.
FYI – lovely additions include the following: use sliced fresh mozzarella or if you are like me (trying to avoid dairy), I take Daiya (or other non-dairy cream cheese)and mix it with non-dairy mozzarella and then place dollops on various parts of the pizza. It looks like fresh mozzarella! I also like to sprinkle oregano on top before the final bake.
Although this seems like many steps and a lot of sliding, it’s really easy! Before you know it, you will become a pizza making Jedi!
