Test Kitchen Tip: You MUST drain the cooked cauliflower, as it keeps the crust dry and encourages crisping while it bakes.
Topping Variations: Keep things simple with fresh tomatoes and basil, or get creative. Sautéed peppers and onions, sliced olives, and cooked and crumbled sausage. Ham and pineapple? Why not! And pepperoni is always a good call—and you can even buy a vegan version if someone at your table doesn’t eat meat.
INGREDIENTS
- 1 large head of cauliflower, roughly chopped
- 1 large egg
- 2 c. shredded mozzarella, divided
- 1/2 c. freshly grated Parmesan, divided
- kosher salt
- 1/4 c. marinara or pizza sauce
- 2 cloves garlic, minced
- 1 c. grape or cherry tomatoes, halved
- Torn fresh basil, for serving
- Balsamic glaze, for drizzling
DIRECTIONS
- Preheat oven to 425°. In a large skillet, bring about 1/4″ water to a boil. Season with salt. Add cauliflower in one even layer and cook until crisp-tender, 3 to 4 minutes. Transfer to a clean dish towel (or paper towels) and squeeze to drain water.
- Add drained cauliflower to a food processor and pulse until grated. Drain excess water in paper towels.
- Transfer drained cauliflower to a large bowl and add egg, 1 cup mozzarella, and 1/4 cup Parmesan, then season with salt.
- Transfer dough to a baking sheet lined with cooking spray and pat it into a crust. Bake until golden and dried out, 20 minutes.
- Top crust with marinara, remaining mozzarella and Parm, garlic, and tomatoes, and bake until cheese is melted and crust is crisp, 10 minutes more.
- Garnish with basil and drizzle with balsamic glaze.
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