Adapted from Chef Buck
The best cauliflower pizza crust that won't fall apart.
Grate fresh cauliflower florets into granules resembling “pop rocks.”
Heat the grated cauliflower in a skillet – don’t add oil or water – use low to medium heat, not too hot. Stir until the cauliflower has dried out somewhat, it won’t dry completely, but the dryer the better. Heat at least 10 minutes, just enough to evaporate the moisture, not enough to color or cook down.
In a bowl, beat 1 egg. Add grated Parmesan cheese to the egg. You can substitute, asiago or romano cheeses, just be sure you use a hard cheese for best results. Add the cauliflower to the bowl and mix well with the egg and cheese. Mix in additional spices and/or herbs, if desired, and form into a loose ball.
Place the balled cauliflower and cheese onto the parchment paper and spread out into a pizza shape about a ¼ inch thick. The crust will be about 10″ across. Do not make the edges of the crust too thin; keep the size of the crust uniform for even cooking. The cauliflower will darken quite rapidly around the edges if too thin.
Place crust in the preheated oven and cook approximately 15-20 minutes until the crust has colored and firmed up.
Remove cauliflower pizza crust from the oven and top with your favorite pizza sauce. Use a marinara sauce, pesto, white sauce, or whatever. Top with your favorite pizza toppings.
Remove the pizza from the oven and set on a cooling rack. Cut into slices and enjoy.
A cauliflower pizza crust will not rise since there is no yeast involved, and since the crust is entirely cauliflower, cheese, and egg, it will not achieve the same crispness as a thin dough pizza. But the pizza will stay together just fine and will taste very much like a pizza.