Cauliflower Crust Primavera Pizza

Pizza without the carbs! This is gluten-free, paleo/keto-approved, low-carb  pizza crust has a crisp edge and doughy texture which tastes like it’s made from flour – however the only flour used is cauli-“flower”!  Only 3 ingredients are needed to make this crust – cauliflower, eggs and cheese (this is not vegan).

Primavera means spring in Italian.  This pizza showcases fresh spring flavours – red bell peppers, zucchini, red onion and fragrant fresh basil leaves.  

serves 2 to 4

For the crust:

1 medium head cauliflower, cut into florets

¼ cup grated parmesan

1tsp Italian seasoning

¼ tsp celtic or Himalayan salt

1 large egg

2 cups freshly grated mozzarella

For the toppings:

1 small zucchini, sliced into thin rounds

1 small red onion, sliced thin

red peppers sliced into 2-inch strips

1 clove garlic, minced

1 tbsp. olive oil

sprinkle Celtic sea salt or Himalayan salt

1 cup mozzarella

½ cup pizza sauce

a few fresh basil leaves

Instructions:

For roast veggie toppings:   Preheat oven to 425°F.

Mix zucchini, red onions, red peppers, clove garlic, olive oil, salt in a bowl. Pour veggies onto a baking sheet, spread in a single layer and roast for 20 to 30 minutes at 425°F.

For the pizza:  Preheat the oven to 425° F. Line a rimmed baking sheet with parchment paper.

1. Pulse the cauliflower florets in a food processor till it resembles couscous (you should have about 2 1/2 cups). Transfer the processed cauliflower to a microwave-safe bowl and cover. Microwave until soft, 4 to 6 minutes. Alternatively you can steam the cauliflower till soft. Transfer to a clean, dry kitchen towel and allow to cool. 

When cool enough to handle, wrap the cauliflower in the towel and wring out as much moisture as possible, transferring to a second towel if necessary.

NOTE:  squeezing as much water out as possible is a necessary step for ensuring a crisp crust.

Tip: a fine sieve nut milk strainer bag would work very well for the purpose of straining as much water out of the cooked cauliflower as possible.

2. In a large bowl, stir together the cauliflower, Parmesan, Italian seasoning, salt, egg and 1 cup of the mozzarella until well combined. Gather and press together, it should form a dough-like ball.
3. Transfer to the prepared baking sheet lined with parchment paper and press into a 10-inch round. Bake until golden for 15 to 20 minutes.
4. Remove the crust from the oven and top with the pizza sauce, remaining 1 cup mozzarella, and roasted veggie toppings. Bake until the cheese is melted and bubbly, 10 minutes more. Garnish with fresh basil leaves just before serving.

Serve with a green salad and balsamic dressing.