Grain-Free Cauliflower Pepperoni Pizza


Step 1First, rice the cauliflower. You can find the instructions here. Place the cooked Cauli-rice into a towel and squeeze all the water out of it. It is important to get the rice as dry as possible so that there won’t be extra moisture in the crust. Drying Cauli-rice will help the pizza maintain its crispiness.

Step 2Preheat the oven to 200 °C/ 400 °F (fan assisted), or 220 °C/ 425 °F (conventional). In a bowl, mix the riced cauliflower with the egg white, grated mozzarella cheese ("pizza type", low-moist) and Parmesan cheese, dried basil and oregano, garlic powder (you can also use one crushed garlic clove) and salt.

Step 3Line a baking sheet with parchment paper or place on a non-stick tray. Press the cauliflower mixture evenly on the prepared pan. I kept the crust pretty thin, about &#188 inch thick. Spray with some extra virgin olive oil. This will help the pizza get nice and brown. I made the pizza almost square but you can make any shape you like.

Step 4Bake for about 20 minutes until the crust is firm and golden brown. After cooked, remove the tray from the oven and set aside. Keep the oven on.

Step 5Meanwhile, prepare the pizza sauce. Mash the garlic, chop the basil and place with the rest of the ingredients into a small bowl. Mix with a spoon (or blend).

Step 6When the pizza base is nice and brown, spread the sauce evenly all over it.

Step 7Top with grated mozzarella cheese, pepperoni and sliced mushrooms. Sprinkle with freshly chopped basil leaves. Place in the oven and cook for an additional about 15 minutes. Keep an eye on it to make sure it doesn't get burnt!

Step 8Enjoy warm or refrigerate for up to 3 days. Reheat before serving.