Cheesy Cauliflower Pizza Crust

A medium to large sized head of cauliflower or about 2lbs of frozen cauliflower florets: The volume of the cauliflower will reduce significantly during the preliminary cooking and draining process, so always choose the larger head of cauliflower at the store if you have the option.

Large eggs- the eggs are the “glue” that binds this cauliflower crust together.

Shredded Mozzarella Cheese: The cheese will flavor the crust, help keep it all together, and it will add some really nice browning and light crispness.

Grated parmesan cheese- You want finely grated parmesan cheese, preferably the cheap stuff from the container with the green lid. This will add salt and flavor, and because the cheese is so dry, it will help absorb excess moisture during the cooking process. You can always substitute almond flour if you find this shakey cheese offensive.

Granulated garlic powder, dried oregano, and dried basil- for seasoning and flavor. You can definitely swap the dried herbs for your favorite Italian seasoning if you wish.

Pinch of Kosher salt and pepper- this will finish seasoning the crust. Use a light hand when adding the salt. There is a lot of cheese in the crust already and you’ll most likely be adding more cheese to the top, so you don’t want to add too much extra sodium.

Your favorite pizza toppings- The sky is the limit on the toppings! Pepperoni and mozzarella are always a favorite. This crust can handle a thin layer of tomato sauce too, or an herby pesto. Or do a medley of fresh broccoli, peppers, and olives for a delicious veggie cauliflower pizza.

Directions at barefootinthepines.com

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