https://www.delish.com/cooking/recipe-ideas/a47565/cauliflower-pizza-crust-recipe/ Cauliflower Pizza Crust by Lindsay Funston Yields: 4 Prep Time: 15 mins Total Time: 45 mins Ingredients: • 1 large head cauliflower, roughly chopped • 1 large egg • 2 cups shredded mozzarella, divided • 1/2 cup freshly grated Parmesan, divided • Kosher salt • 1/4 cup marinara or pizza sauce • 2 cloves garlic, minced • 1 cup grape or cherry tomatoes, halved • Torn fresh basil, for serving • Balsamic glaze, for drizzling Instructions: Preheat oven to 425°. In a large skillet, bring about 1/4" water to a boil. Season with salt. Add pre-chopped cauliflower florets in one even layer (avoid overcrowding), and cook until crisp-yet tender, 3 to 4 minutes. Transfer to a clean dish towel (or paper towels) and squeeze to drain out all water. Add drained cauliflower to food processor, and pulse until grated. Drain all excess water in paper towels. Transfer drained cauliflower to a large bowl and add egg, 1 cup mozzarella and 1/4 cup Parmesan, then season with salt. Transfer dough to a baking sheet lined with cooking spray and pat into a crust. Bake until golden and dried out, 20 minutes. Top crust with marinara, remaining mozzarella and Parmesan, garlic, and tomatoes, and bake until cheese is melted and crust is perfectly crisp, 10 minutes more. Garnish with torn basil, and drizzle with a bit of balsamic glaze. Tips: Cauliflower: In this recipe, you're basically making cauliflower rice as the base for your crust. My top tip? You MUST drain the cooked cauliflower, as it keeps the crust dry and encourages crisping while it bakes. Egg: Adding an egg to our cauliflower mixture helps to keep it together and form a cohesive crust. Mozzarella & Parmesan: While we of course top our pizza with cheese, I also chose to add cheese to the crust to give more texture and flavor. A combination of freshly shredded mozzarella and Parmesan is my favorite—make sure to use freshly shredded! Marinara: You have a few options here. You can use marinara or pizza sauce, and you can make it homemade (it truly is worth the extra effort) or buy it store-bought if you’re in a pinch. Garlic: I add a few cloves of minced garlic on top of the cheese to pack in even more flavor to the entire pizza. Toppings: For our toppings, I’m taking inspiration from the classic Caprese salad. Halved cherry or grape tomatoes go on top, along with fresh torn basil and balsamic glaze. That being said, you can add whatever toppings you please! Topping variations. Keep things simple with fresh tomatoes and basil, or get creative. Sautéed peppers and onions, sliced olives, cooked and crumbled sausage. Ham and pineapple? Why not! And pepperoni is always a good call—and you can even buy a vegan version if someone at your table doesn’t eat meat.