Thai Peanut Cauliflower Pizza

Preheat oven to 400ºF and line a pizza pan with parchment paper.

In a large food processor, process cauliflower until fine and the texture of rice. Place the cauliflower into a large bowl and microwave for 7 minutes. Stir and microwave for an additional 7 minutes. Then let the cauliflower sit until cool enough to handle, 10–15 minutes.

Dump the cauliflower into a thin kitchen towel and wring out all the excess moisture. Once you think you’ve gotten all the water out, transfer to another thin towel and wring out again. Put some muscle into it and really get out as much as you can, as this is the key to a not-soggy crust.

Pour the cauliflower onto a sheet of paper towel and use another paper towel to press out even some more moisture. Place it back in the large bowl.

Add in 1/2 cup of the cheese (reserve the rest for later), ginger, garlic, salt and a pinch of pepper. Stir until well-combined. Add the egg white, mixing until well combined.

Divide the cauliflower into 2 balls (about a heaping 1/2 cup each) and flatten each onto on the pizza pan, leaving a ridge for the crust. Your crust should be roughly 5 1/2 inches across.

Bake until golden brown, about 25–30 minutes. Meanwhile, preheat grill to medium-high heat.

Once pizza is golden, remove from oven and turn oven to high broil. Sprinkle 1 tablespoon of remaining cheese onto each pizza and broil until melted, only about 2–3 minutes.

Use a pancake flipper to gently slide the pizza crusts onto the grill. Meanwhile, place the sliced red pepper on the grill. Cook until bottom of the pizza is charred and begins to crisp, about 3 minutes.

While the pizza cooks, whisk all the ingredients for the sauce together in a medium bowl.

Gently remove the pizza and peppers from the grill. Divide the sauce between the 2 crusts, followed by the red peppers, a sprinkle of cilantro and green onion, and remaining cheese. Place back onto the grill until cheese is melted, about 2–3 minutes.

Sprinkle with sesame seeds and devour!

Note: I find the thinner the towel used for the cauliflower, the more water you are able to squeeze out.