Cauliflower Crust Pizza

• servings: 4 servings
• active time: 20 minutes
• total time: 1 hour 15 minutes

Ingredients

2 10-oz. bags riced cauliflower, thawed

2 oz. cream cheese, softened

1/4 c. plus 1 tablespoon grated parmesan cheese, divided

1 large egg, beaten

3 grated garlic cloves, divided

1 3/4 tsp. kosher salt, divided

1 tsp. ground black pepper, divided

1/2 tsp. Italian seasoning

3 tbsp. olive oil, divided

1 tbsp. medium yellow cornmeal

1 tbsp. unsalted butter

1/2 lb. baby bella mushrooms, sliced

1 tsp. chopped fresh thyme

2 tsp. balsamic vinegar

1/3 c. whole milk ricotta cheese

2 tbsp. chopped Italian parsley, plus more to serve

1 1/2 c. shredded low-moisture mozzarella cheese

Red chili flakes, optional

Directions

Preheat the oven to 400˚. Place a pizza stone, steel, or an upside-down baking sheet on the upper third rack of the oven.

Place the cauliflower in the center of a lint free kitchen towel. Pull the four sides up to make a bundle and squeeze very well over the sink to remove as much moisture as possible.

Combine the dried cauliflower, cream cheese, 1/4 cup of parmesan, egg, 1 grated garlic clove, 1 teaspoon of salt, 1/2 teaspoon ground black pepper, and Italian seasoning in a medium bowl until well combined.

Place a 14-inch piece of parchment paper on a half-sheet pan. Pour 2 tablespoons of the oil onto the parchment and dust with the cornmeal. Place the cauliflower mixture onto the prepared parchment. Gently pat the crust into a 12-inch round.

Transfer the half sheet pan to the preheated baking stone. Bake until the crust is golden and dried out, 20 to 25 minutes. Remove to a wire rack.

Melt the butter in a medium sauté pan over medium heat. Add the mushrooms and cook, stirring frequently until the liquid reduces and the mushrooms begin to brown. Stir in the thyme, 1 grated garlic clove, 1/2 teaspoon salt, and 1/4 teaspoon pepper and stir until mushrooms are golden brown. Stir in the balsamic vinegar and allow the vinegar to reduce slightly, about 30 seconds. Remove the mushrooms from the heat.

Combine the ricotta, 2 tablespoons parsley, remaining grated garlic clove, 1/4 teaspoon of salt, and 1/4 teaspoon of pepper in a medium bowl.

Brush the surface of the cauliflower crust with the remaining 1 tablespoon of olive oil and sprinkle with the remaining 1 tablespoon of parmesan. Sprinkle the mozzarella all over. Dot the surface with the ricotta mixture. Top with the mushrooms. Bake until the cheese is melted and bubbly, 12 to 14 minutes more.

Allow to sit 5 minutes. Carefully remove from parchment and place on a cutting board. Garnish with more parsley and red chili flake, if you like. Slice and serve hot.

Nutrition

• Calories: 634
• Total Fat: 49 g
• Saturated Fat: 25 g
• Trans Fat: 0 g
• Cholesterol: 173 mg
• Sodium: 962 mg
• Total Carbohydrate: 14 g
• Dietary Fiber: 4 g
• Total Sugars: 6 g
• Protein: 34 g