Boost your veggie intake with a pizza crust made out of cauliflower—with a neutral flavour, you can top it with anything you’d use to top a traditional pizza. By Julie Van Rosendaal
Preheat the oven to 450˚F.
Put about an inch of water in a medium pot, add the cauliflower, cover and bring to a simmer. Cook, stirring once or twice, for 10-15 minutes, or until the cauliflower is steamed until tender. Set aside to cool.
When it’s cool enough to handle, drain off as much water as you can (a sieve works well for this) and then dump the cauliflower onto a clean tea towel or double layer of paper towel. Gather the towel up around the cauliflower and squeeze out as much water as you can.
Crack the egg into a medium bowl and stir it well with a fork.
Add the cauliflower, about 1/2 cup of the mozzarella, and some salt and pepper to taste. Stir to combine everything well.
Press the mixture into a 9-10—inch circle on a parchment-lined baking sheet.
Top with tomato puree or sauce, any toppings you like and the remaining cheese.
Bake for 15 minutes, or until the edges are golden and the cheese is bubbly.
Let cool slightly before cutting into wedges.