Cauliflower has invaded kitchens everywhere. As a healthy, blank slate it has taken the form of mash potatoes, toasty bread and even the center of our Thanksgiving. Possibly our favorite use of cauliflower as a culinary master of disguise is in pizza crust. It might sound crazy but it can be a delicious and healthy alternative to the classic. In this easy, gluten-free pizza recipe, you’re basically making cauliflower rice as base the base for your crust. 

Test Kitchen Tip: You MUST drain the cooked cauliflower, as it keeps the crust dry and encourages crisping while it bakes. 

Topping Variations: Keep things simple with fresh tomatoes and basil, or get creative. Sauteed 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.

Tried making this recipe? Let us know how it went in the comments below!

INGREDIENTS

1 large head cauliflower, roughly chopped

1 large egg

2 c. shredded mozzarella, divided

1/2 c. freshly grated Parmesan, divided

kosher salt

1/4 c. marinara or pizza sauce

2 cloves garlic, minced

1 c. grape or cherry tomatoes, halved

Torn fresh basil, for serving

Balsamic glaze, for drizzling

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YIELDS: 4

PREP TIME: 0 HOURS 15 MINS

TOTAL TIME: 0 HOURS 45 MINS

DIRECTIONS

1. Preheat oven to 425°. In a large skillet, bring about 1/4″ water to a boil. Season with salt. Add cauliflower in one even layer and cook until crisp-tender, 3 to 4 minutes. Transfer to a clean dish towel (or paper towels) and squeeze to drain water. 
2. Add drained cauliflower to food processor and pulse until grated. Drain excess water in paper towels.
3. Transfer drained cauliflower to a large bowl and add egg, 1 cup mozzarella and 1/4 cup Parmesan, then season with salt.
4. Transfer dough to a baking sheet lined with cooking spray and pat into a crust. Bake until golden and dried out, 20 minutes.
5. Top crust with marinara, remaining mozzarella and Parm, garlic and tomatoes and bake until cheese is melted and crust is crisp, 10 minutes more.
6. Garnish with basil and drizzle with balsamic glaze.