Meat & Pepperoni on a cauliflower crust pizza
Cauliflower Crust:
1 tablespoon Olive oil, for greasing
2 1/2 cups Riced cauliflower florets or store-bought cauliflower rice
1 Egg, large, beaten
3/4 cup Parmigiano Reggiano cheese, grated
3/4 cup Whole-milk mozzarella cheese, low moisture, grated
1/2 teaspoon Basil, dried
1/2 teaspoon Oregano, dried
1/2 teaspoon Thyme, dried
Celtic sea salt
Ground pepper, freshly ground
Your favorite meat toppings

For the Crust

Preheat the oven to 425 degrees F. Grease a baking sheet with the olive oil and place in the oven to preheat.

Prepare the cauliflower crust: To make your own cauliflower rice, place the florets in a food processor and pulse until finely ground. Transfer the cauliflower rice to a large bowl and cover with plastic wrap. Poke a hole in the plastic wrap and microwave for 2 minutes until slightly softened. Remove from the microwave and wring out any excess liquid in a towel. (If using frozen cauliflower rice, microwave it according to the package directions.)

Transfer the cauliflower rice to a bowl and add the egg, Parmigiano, mozzarella, basil, oregano, thyme, and salt and pepper to taste. Remove the hot baking sheet from the oven, being careful not to burn yourself. Spread the cauliflower mixture onto the hot pan with a silicone spatula to make a rectangle about 1/4 inch thick. Return to the oven to bake until lightly golden brown, 15 to 18 minutes.

For the Toppings

Preheat the broiler to high.

Spread the sauce evenly over the top of the baked crust. Top with mozzarella and your favorite meats, like pepperoni and sausage. Return to the broiler until the cheese and pepperoni are lightly browned, 4 to 5 minutes, rotating the pan front to back halfway through. Allow to cool for 5 minutes before serving.

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This keto-inspired meat lover's pizza recipe will have you shocked it's actually made with a cauliflower crust. Thank you chef Rocco DiSpirito.

PREP TIME: 15 minutes

COOK TIME: 35 minutes