Switch up your pizza game with cauliflower pizza crust, a delightful twist on a traditional staple that's packed with savory goodness. This low-carb, gluten-free alternative is sure to wow your tastebuds and bring out your inner gourmet chef.
Preheat the oven to 500 degrees with a pizza stone inside, if available.
Cut cauliflower into florets and place in a food processor. Using an S blade, pulse until cauliflower resembles rice. Process in batches if using a small food processor.
Transfer riced cauliflower to a microwave-safe bowl. Cover with a paper towel and microwave for 2-3 minutes.
Safely tip the bowl's content into the center of a clean tea-towel or thin dish towel. Enclose the cauliflower with the towel, twist the ends to drain the excess water. Extract as much water as possible.
Move the drained cauliflower to a mixing bowl. Add eggs, basil, oregano, garlic, parmesan, and mozzarella. Mash the mixture into a dough ball.
Gently roll out the dough on parchment paper into a thin circle, using your hands to shape as needed.
Transfer the pizza, along with the parchment paper, onto the preheated pizza stone. If you don't have a pizza stone, use a baking sheet. Bake for approximately 10 minutes.
Remove from oven, add your desired toppings, and bake for an additional 7-10 minutes until lightly browned.