Cauliflower bound with a bit of egg, cheese, and cornstarch makes a surprisingly bread-like crust. Feel free to double or triple the crust recipe and freeze the parbaked extras for later.
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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.