The Ingredients
- 1
large head 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
How to:
- 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 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 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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