Always neat and tidy-looking snow white cauliflower often gets the cold shoulder at the grocery store because some find the cooking of it offensive with a rotten egg or sulfur smell. Still in recent years, cauliflower has gone to the head of the grocery line as a veggie favorite. It has gotten the full treatment from being the ultimate substitute for mashed potatoes, to being roasted whole, to grilling it in thick slabs like a steak to deep frying the florets coated in a crunchy batter to blitzing the raw florets into rice size pieces in a food processor on its way to becoming pizza dough for your favorite toppings. Lets face it, cauliflower is cool.
Riced Cauliflower Crust Pizza
6 cups riced cauliflower
2 large eggs
1 cup grated Parmigiano Reggiano or Asiago cheese
3/4 cup dry breadcrumbs
1 cup thinly sliced cherry tomatoes
1-1/2 cups shredded Mozzarella cheese
2 tablespoons olive oil
Fresh basil leaves
Salt and pepper to taste
Preheat oven to 425°F.
Spread the cauliflower rice out onto a non-stick baking sheet and toast it for about 20 minutes; cool. Place in bowl. Add eggs, cheese and breadcrumbs. Mix well. Mixture should be very dry.
With your hands, spread mixture into a 12 to14 inch diameter on a large piece of parchment paper. Place on round pizza pan or use a peel to place the pizza on a preheated oven stone if you have one.
Bake for 25 to 30 minutes or until cauliflower is golden brown. Cool 5 minutes. Top with tomatoes and cheese, sprinkle with salt and pepper and bake for 25 to 30 minutes longer. Just before removing from oven, top with basil. Cool slightly and cut into wedges.