Cauliflower Pizza: Step-by-Step Guide

• Start by removing the leaves and core from your cauliflower head. Chop it into chunks and pulse in a food processor until it resembles fine rice grains. Avoid over-processing into mush. Transfer the cauliflower rice into a microwave-safe bowl, add 3 tablespoons of water, cover, and microwave on high for 4-5 minutes until tender but not soggy. Let it cool slightly.
• Once cooled, scoop the cauliflower rice into a clean kitchen towel or cheesecloth. Twist and squeeze firmly to remove as much water as possible—this step is crucial to achieving a crisp crust.
• In a large bowl, combine the drained cauliflower rice, 2 egg whites, 1 cup of shredded low-fat mozzarella, garlic powder, dried oregano, dried basil, onion powder, and smoked paprika. Mix well until all the ingredients are fully incorporated.
• Line your baking sheet with parchment paper. Transfer the cauliflower mixture onto the sheet, shaping it into a circle or rectangle about 1/4-inch thick. Press firmly to compact the mixture, ensuring the crust holds together.
• Bake the crust in a preheated oven at 425°F (220°C) for approximately 15-20 minutes. The edges should turn golden brown and the crust should feel firm to the touch.
• Remove the crust from the oven. Spread 1/2 cup of no sugar added pizza sauce evenly over the top. Sprinkle the diced green pepper, mushrooms, red onion, and sliced black olives across the pizza. Feel free to add a little extra shredded cheese if desired.
• Return the pizza to the oven and bake for another 8-10 minutes, or until the cheese is melted and bubbly, and the vegetables are tender.
• Let the pizza cool for a couple of minutes before slicing. This allows the crust to firm up even more. Serve warm and savor every bite of your homemade cauliflower pizza!