My mom made us cauliflower pizzas wayyyyy before it was cool. She was trying to find a way to health up one of our favorites at a time when my dad and I weren't too interested in health-ing anything up. She'd tell us "instead of [insert unhealthy food] I've found a recipe for [insert healthy alternative]!!!" In all honesty, cauliflower pizza crust is actually a really delicious healthy alternative to traditional pizza crust. I mean, in no way does it replace REAL, crunchy, carb-y pizza crust, but when you want to brag to your friends about the low carb and delicious pizza you had last night, cauliflower can help you out. I also want you to know that I KNOW this is cheese heavy and uses fatty, greasy meats, but I didn't say this was completely clean. Just a little lower in carbs and calories and less guilt inducing than normal pizza.
I adapted my recipe for the pizza crust from (my fave) Katie Lee's recipe. I changed around some of the ingredients, but also made it a little easier. I put the soppressata and ricotta underneath the cheese, which made the soppressata easier to bite into.
How I made it easier/faster:
1. I bought pre-riced cauliflower. My grocery story has it for basically the same price as a head of cauliflower, which makes it a pretty easy decision for me!
2. I didn't pre cook the cauliflower. I found this to be an unnecessary step. The cauliflower cooks evenly in the oven, it doesn't need to be steamed or pre-cooked before the oven.
1 cup shredded mozzarella
1/2 cup grated Parmesan
1/2 teaspoon italian seasoning
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
2 eggs, lightly beaten
1/2 cup pizza sauce
1/3 cup ricotta
Soppressata, pepperoni, or your favorite pizza toppings
1. Preheat oven to 425 degrees, line a baking sheet with parchment paper or silicone baking mat
2. Use dish towel or paper towels to squeeze water out from cauliflower
3. Transfer cauliflower to a medium sized bowl and add 1/2 cup mozzarella, 1/4 cup parmesan, italian seasoning, onion and garlic powders, and eggs. Add salt, pepper and a pinch or two of chili flakes to taste. Stir until combined.
4. Transfer "dough" to baking sheet. Form into a circle, until "dough" is about 1/3 inch tall
5. Bake for 20 minutes
6. Spread pizza sauce on crust, layer soppressata on top of sauce, dot quarter sized drops of ricotta on top of soppressata, then layer on the mozzarella and parmesan cheeses, and top with pepperoni (if using).
7. Bake for 10 more minutes.