Prep Time20 minutes
Cooking Time50 minutes
For the crust:
1 pound chopped cauliflower (from 1/2 large or 1 small cauliflower head)
1/4 cup crumbled, lightly packed goat cheese
1/4 cup lightly packed grated parmesan cheese
1 large egg
2 tablespoons cornstarch
Big pinch salt and pepper
For the toppings:
1/4 - 1/3 cup of your favorite tomato sauce, homemade or store-bought
1/2 cup lightly packed grated mozzarella
1/4 cup lightly packed crumbled goat cheese
1/4 cup drained Pearls Specialties Sliced Kalamata Greek Olives
Big pinch red pepper flakes
A big handful arugula leaves, washed and spun dry
Extra virgin olive oil, for finishing
Preheat the oven to 400ºF.
In a food processor, pulse the cauliflower until it has a fine, couscous-like consistency. In a largesaucepan, bring 1 inch of water to a simmer with 1 teaspoon of salt. Add the cauliflower, cover, and steam for 4 minutes. Drain the cauliflower, rinse it in cold water, and drain well.
Place the cooked cauliflower in a large, clean kitchen towel and squeeze out as much of the liquid as you can. Place the dry, cooked cauliflower in a large bowl and add the goat cheese, parmesan, egg, cornstarch, salt, and pepper.
Place the “dough” on a rimless baking sheet lined with parchment paper and pat it into an 8-inch round, 1/4-inch thick.
Bake the crust until golden and firm, 30-35 minutes. Top with tomato sauce, mozzarella, goat cheese, olives, and pepper flakes and bake until the cheese is bubbly, 8-10 minutes.
Slide the pizza onto a cutting board and let cool for 5 minutes to firm the crust. Top with the arugula and a drizzle of olive oil and serve right away.