Best Cauliflower Pizza Crust

Preheat oven to 425ºF and cover a baking sheet or vented pizza pan with a piece of parchment paper.

Remove florets from cauliflower and discard stems. Place florets in a food processor or high-powered blender. Process or blend the cauliflower until it is riced but still has a bit of texture to it. You should have about 2 to 3 cups of riced cauliflower.

Transfer riced cauliflower to a microwave safe bowl and cover with a tea towel. Microwave on high for 5 minutes. Remove from microwave and let stand 2–3 minutes. In order to get the right texture to your crust, you will need to extract as much water from the cauliflower as possible. Transfer the hot cauliflower to a piece of cheese cloth or a tea towel and wring over the sink until no more water can be squeezed out.

Place the freshly-squeezed, now dry, riced cauliflower back in the bowl and add egg, goat cheese, Parmesan, spices and salt. Mix well with a wooden spoon until everything is well-combined and mixture begins to bind together like a dough.

Place the ball of “dough” in the centre of your covered pizza pan or baking tray and begin to spread it evenly in a circle. Try to flatten out to about 1/4-inch thickness all around. A wet spatula or your fingers work best for spreading the dough evenly.

Place the pan in the oven and bake until golden brown, about 15–20 minutes. Remove and carefully flip the crust directly onto the pizza pan or baking tray. There is no need for the parchment paper anymore.

Place back in the oven and bake another 5–10 minutes, or until golden brown. Remove from oven and top with your favourite toppings. (For this pizza I used pizza sauce, pesto, fresh buffalo mozzarella, sliced tomato and fresh basil.) Place pizza with toppings back in the oven for 5–10 minutes, or until toppings are cooked/melted.

Remove from oven, slice with a pizza cutter and enjoy!