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Author: Ann Styles

Prep time: 30 mins | Cook time: 20 mins | Total: 50 mins | Serves: 4

I discovered this cauliflower pizza crust recipe during culinary school, and it quickly became a favorite. It’s a fantastic option for anyone looking to avoid grains while sneaking nutrient-packed cruciferous vegetables into their meals. Topped with fresh basil pesto, mozzarella, and cherry tomatoes, this dish delivers a fresh and satisfying twist on traditional pizza.

Instructions

1. Prepare the Basil Pesto: Toast pine nuts in a 350°F oven for 5–7 minutes, until golden and fragrant. In a food processor, combine the basil leaves, garlic, and toasted pine nuts. Pulse until finely chopped. With the processor running, slowly drizzle in 1 cup of olive oil until the mixture is smooth. If a thinner consistency is desired, add up to an additional 1/3 cup of olive oil. Add the lemon juice and sea salt, and pulse to combine. Adjust the seasoning to taste. Transfer the pesto to a container, cover, and refrigerate until ready to use.
2. Prepare the Cauliflower Crust: Place a pizza stone in the oven (if using) and preheat oven to 450°F (232°C). If using a pizza stone, line a cutting board with parchment paper; otherwise, line a baking sheet with parchment. In a food processor, pulse the cauliflower florets for about 30 seconds, or until they reach a powdery consistency. In a medium saucepan, sauté the cauliflower over medium heat until soft, about 3–4 minutes. Allow it to cool slightly.
3. Place the cooled cauliflower in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible to ensure a crisp crust.
4. In a large bowl, combine the drained cauliflower, mozzarella, Parmesan, Italian seasoning (or dried basil, dried oregano, dried parsley), garlic powder, sea salt, red pepper flakes (if using), and the egg. Mix thoroughly until a dough forms, using your hands if needed.
5. Place the dough onto the prepared parchment paper and press it into a 1/4-inch thick circle or your desired shape. If using a pizza stone, use the cutting board to slide the parchment onto the hot stone. Otherwise, place the baking sheet in the preheated oven. Bake the crust for 10–12 minutes, or until golden brown and firm. Remove from the oven.
6. Assemble the Pizza: Lower oven temperature to 425°F (220°C). Spread a generous layer of the prepared basil pesto over the crust. Arrange slices of fresh mozzarella and halved cherry tomatoes on top. If desired, crack a few eggs over the pizza. Return it to the oven and bake for an additional 5–7 minutes, or until the cheese is melted and bubbly and the egg whites are set.
7. Once baked, remove the pizza from the oven and let it cool for a couple of minutes. Garnish with fresh basil leaves before slicing and serving.

Tips:

• Ensure the cauliflower is well-drained to achieve a crispier crust. Excess moisture can result in a soggy base.
• The basil pesto can be made in advance and stored in the refrigerator for up to a week or frozen for longer storage.
• Feel free to customize the toppings to your preference, such as adding sautéed mushrooms, bell peppers, or olives.