Ingredients

  • 1 small head of cauliflower (about 1 pound), coarsely chopped
  • 1 large egg, lightly beaten
  • 1 cup grated Parmesan (about 3 ounces)
  • 3/4 cup finely ground almond meal or almond flour
  • 1 garlic clove, finely chopped
  • 1/2 teaspoon dried Italian seasoning
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 1/2 cups shredded part-skim mozzarella (about 5 ounces), divided
  • Vegetable oil (for brushing)
  • 1/2 cup marinara sauce
  • 1/4 cup basil leaves, torn
  • 1/2 teaspoon red pepper flakes (optional)

Instructions

  1. Arrange a rack in middle of oven; place pizza stone or baking sheet on rack. Preheat to 425°F.
  2. Pulse cauliflower in a food processor until fine crumbs form and are rice-like in texture. Lay cauliflower on paper towels and press to get as much water out as possible.
  3. Mix cauliflower, egg, Parmesan, almond meal, garlic, Italian seasoning, salt, and black pepper in a medium bowl until mixture holds together.
  4. Transfer cauliflower mix to the center of the baking sheet and spread evenly into a circle, resembling a pizza crust. Bake for 20 minutes.
  5. Remove from oven. Sprinkle with 1 1/4 cups mozzarella. Top with sauce, using the back of a spoon to spread over cheese. Sprinkle with remaining 1/4 cup mozzarella.
  6. Slide pizza back onto pizza stone or baking sheet and continue to bake until bubbly and browned in spots, 5–7 minutes. Top with basil and red pepper, if using. Let sit 5 minutes, then cut into 6–8 wedges.