Cauliflower crust pizza
Binging with Babish · ♥ 100.6K likes · 4.1M views · 10 min video
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Ingredients
Method
Techniques
Peel off the green leaves, halve the cauliflower and cut around the core to remove it; cut into thick steaks and break into bite-size florets, trimming out the stems.
- cauliflower
Pulse the raw florets in the blender, knocking down between pulses, until a fine, not quite smooth, porridge-like texture.
Spread on paper towels to let steam escape and cool completely, about 10 to 15 minutes.
- 1 can chopped tomatoes
- dried basil
- dried oregano
- 1 cloves fresh garlic
- 2 tbsp chopped onion
- red pepper flake
- kosher salt
For the sauce, pulse the canned tomatoes, dried basil, dried oregano, garlic, onion and red pepper flake a few times until slightly smooth but still chunky; season with kosher salt.
Press the cooled cauliflower with paper towels to remove more moisture.
- 2 whole eggs
- 2 oz low moisture shredded mozzarella cheese
Mix the cauliflower with the eggs, mozzarella and Parmesan in a large bowl.
- 1 oz finely grated Parmesan
Form into two rough pizzas on a parchment-lined baking sheet and par-bake at 400F for 15 to 20 minutes until golden brown.
- grated mozzarella cheese
- pepperoni
Top with a thin even layer of sauce, mozzarella, and pepperoni on one if wanted; bake at 400F 8 to 12 minutes.
Topping and baking the pizzas
- freshly grated Parmesan
- torn basil
Finish with grated Parmesan and torn basil; cool 5 to 10 minutes before lifting off the parchment, then slice.