The key to a solid veggie crust is making sure your wring all the water out from the cooked cauliflower. Use a dish towel until grated cauliflower becomes dry.
- 1/2 cup cup grated cauliflower florets (about quarter cauliflower head)
- 1 pinch salt
- 3 tbsp grated smoked mozzarella
- 1 tsp ground fennel
- 1/2 tsp dried oregano
- 1/2 tbsp prepared pizza sauce (look for natural sauces with no added sugar)
- 3 cherry tomatoes, sliced
- 3 tbsp basil leaves, for garnish
Preheat oven to 400 degrees F. Line a small baking sheet/pan with parchment paper and set aside.
Using the large hole of a box grater, grate cauliflower florets.
Put grated cauliflower in a microwave-safe bowl with about 2 tablespoons water and cook in microwave for 4 minutes. Drain and cool completely. Sprinkle with salt.
Place grated cauliflower in dish towel or cheese cloth and wring out remaining liquid until completely dry. Transfer to bowl and combine with mozzarella, fennel, and oregano and form into ball.
Place ball on prepared baking sheet/pan and flatten out to form a crust.
Bake crust for 18 to 20 minutes.
Remove from oven; increase temperature to 450 degrees F. Add desired toppings and, if using cheese, bake until it browns and bubbles or for another 8 to 10 minutes.
Remove from oven and transfer to serving dish. Garnish with fresh basil or other fresh herbs.
NOTE: If you prefer a crust with more stability, add 3 tablespoons of almond flour. Mix it with the cauliflower after you’ve drained all liquid. It will never be as firm as white or whole wheat flour but if you let it rest for about 10 minutes out of the oven, it’ll set nicely.