The cheesiest and crispiest fork and knife kinda cauliflower crust you have ever had!
Yields: 1, 12 Inch Pizza
1 Large Head of Cauliflower, cut into small florets
1/2 Cup Shredded Mozzarella
1/4 Cup Grated Parmesan
1/2 Teaspoon Salt
1/4 Teaspoon Black Pepper
1/2 Teaspoon Garlic Powder
1/2 Teaspoon Dried Oregano
1/2 Teaspoon Dried Basil
2 Large Eggs, lightly beaten
Add florets to a food processor and pulse until very finely chopped. The cauliflower should look almost like snow.
Add the cauliflower snow to a large microwave safe bowl. Cover the bowl with a paper towel. Microwave for five minutes. Spread the cauliflower out on a baking sheet lined with paper towels to cool.
Once cool to the touch, preheat the oven to 450 degrees F. Place your pizza stone or pizza pan in the oven for the whole preheat time.
Add small handfuls of the cooked cauliflower to a kitchen towel. Wring out all the liquid over the sink. Think you are done, then wring some more. Transfer the dried cauliflower to a separate dry bowl.
Once all the cauliflower has been drained, add in all the remaining ingredients. Use your hands to form the dough into a ball.
Place the ball on the center of a large piece of parchment paper. Use your fingers to press the dough out into a thin 12 inch circle.
Carefully transfer the dough along with the parchment to the pizza stone, pizza pan. Bake int he oven for 15 minutes.
Remove from the oven, add toppings, and then bake for an additional 10-15 minutes until dark golden and crisp around the edges.