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Cauliflower Pizza

It's important to squeeze all of the liquid from the cauliflower in order to get a crisp crust!

Ingredients

    • 1 head cauliflower (about 2 lbs./1 kg)
    • 1 egg, lightly beaten
    • ½ tsp (2 mL) oregano
    • ½ tsp (1 mL) salt
    • 1½ tbsp (22 mL) olive oil, divided
    • 2 garlic cloves
    • 4 oz. (250 mL) Parmesan cheese (1 cup/125 g)
    • 2 cup (125 mL) part-skim mozzarella cheese (½ cup/60 g)
    • ¼ cup (50 ml) pizza sauce

Directions

  1. Preheat the oven to 425°F (220°C). For the crust, cut the cauliflower into quarters. Use the Veggie Strip Maker to grate the florets into the 2-qt. (2-L) Micro-Cooker®.
  2. Microwave the cauliflower, covered, on HIGH for 7 minutes. Place the cauliflower on a paper towel and cool for 5 minutes. Squeeze the cauliflower dry and place in a small bowl. Stir in the remaining crust ingredients and mix until combined.
  3. Use the Chef’s Silicone Basting Brush to brush 1 tbsp (15 mL) of the oil onto the Rockcrok® Grill Stone. Firmly pat cauliflower mixture into a 12" (30-cm) round. Combine the remaining oil with the garlic pressed with the Garlic Press. Brush over the crust. Bake 18–20 minutes or until golden brown around the edges.
  4. Grate the Parmesan with the Microplane® Adjustable Fine Grater. Grate the mozzarella with the Microplane® Adjustable Coarse Grater.
  5. Spread the sauce to within ½" (1-cm) of edges and top with the cheese. Return to the oven for 5 minutes or until the cheese is melted.