Foolproof Pepperoni Cauliflower Pizza

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.

Step 2Heat a large pan with 2 teaspoons of ghee over medium-high heat. Add the cauliflower rice, season with salt, and reduce the heat to low. Cook for about 15 minutes, stirring often, until most of the moisture is gone. Take off the heat.

Step 3Transfer the cooked cauliflower rice to a bowl. Add 1 cup grated mozzarella, ¹/₂ cup grated Parmesan, and garlic powder.

Step 4Add the dried oregano and egg white. Mix well with your hands until the dough comes together.

Step 5Place the dough on a pizza tray (I used a 13-inch/ 33 cm 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, ideally less.

Step 6Bake for 15–20 minutes. Remove from the oven, cover with another sheet of parchment, and flip the crust onto the new paper so it’s upside down.

Step 7Peel off the top parchment (use a knife to loosen if needed). Brush the crust with the remaining 1 tespoon of ghee.

Step 8Return to the oven for another 10 minutes, or until golden. Remove the crust from the oven and spread the marinara on top.

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. Finish with fresh basil before serving. Store leftovers in the fridge for up to 3 days and reheat before eating.