Foolproof Cauli-Pizza Pepperoni


Step 1Preheat the oven to 200 °C/ 400 °F (fan assisted), or 220 °C/ 425 °F (conventional). Start by grating the cauliflower to make the cauli-rice by following this recipe. Do not cook the cauli-rice. Grate the mozzarella and parmesan and place in a bowl. Keep some cheese aside for topping.

Step 2Heat a large pan greased with 1 tablespoon of ghee over a medium-high heat and add the cauli-rice. Season with salt and lower the heat. Cook for about 15 minutes while stirring. Cook on low heat to remove as much moisture as you can without burning it. Once cooked, remove from the heat.

Step 3Place the cooked cauli-rice into a bowl. Add a cup of grated mozzarella and 3/4 cup of grated parmesan cheese. Add the garlic powder.

Step 4Add dried oregano and one egg white. Mix until well combined using your hands.

Step 5Place the dough on a pizza tray]( (I used a 13-inch tray) lined with strong parchment paper and flatten to create the pizza crust using your hands. The crust should be no more than 1/2 inch (1 cm) thick. Brush with some ghee and leave the rest for the other side.

Step 6Place in the oven and bake for 15-20 minutes. Then, remove from the oven and put put another piece of parchment paper on top of the crust. Flip on the other side so that the new parchment paper is on the bottom.

Step 7Peel the top parchment off - use a knife to loosen it if needed. Cooking on both sides will help the crust get crispy. Brush with the remaining ghee.

Step 8Place back in the oven for another 10 minutes or until golden. Remove from the oven and spread the marinara sauce on top of the crust.

Step 9Add the remaining mozzarella cheese and parmesan cheese and top with slices of Pepperoni (I put 2 layers of Pepperoni, about 30 slices).

Step 10Place back in the oven and cook for another 5-10 minutes until crisped up.

Step 11When done, remove from the oven and set aside to cool down for 5 minutes. Garnish with fresh basil leaves and drizzle with extra virgin olive oil. Enjoy hot or cold!

Step 12To store, refrigerate for up to 4 days or reeze for uo to 3 months.