Cauliflower Crust Spinach White Pizza
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Ingredients
Yields a 12-inch pizza
Cauliflower crust
1 small head cauliflower, cut into small florets (should yield 3 cups of cauliflower rice)
1 free-range organic egg, lightly beaten
½ cup / 1.7 oz / 50 gr shredded mozzarella cheese
½ teaspoon fine grain sea salt
½ teaspoon dried oregano
¼ teaspoon ground black pepper
Topping
¾ cup / 1.7 oz / 50 gr shredded mozzarella cheese
½ cup cooked spinach
¼ cup grated Pecorino Romano cheese
Handful sun-dried tomatoes, chopped
Directions
Preheat oven to 450°F (220°C) and place a rack in the middle.
Line a baking sheet with parchment paper and liberally grease with olive oil. Set aside.
In a food processor rice the cauliflower florets (it should be evenly chopped but not completely pulverized).
Transfer cauliflower rice to a microwave-safe dish and microwave on high for 8 minutes, until cooked.
Place the cauliflower rice in a tea towel and twist it to squeeze as much moisture as you can (I usually squeeze out over a cup of liquid). This is very important. The cauliflower rice needs to be dry, otherwise you’ll end up with mushy dough.
Transfer the cauliflower rice to a mixing bowl, add egg, mozzarella, oregano, salt and pepper and mix well.
Using your hands, press the mixture onto the baking sheet and shape into a thin pizza “disc”.
Bake for 15 minutes, until golden.
Remove from the oven and let cool for 5 minutes.
Scatter mozzarella cheese evenly over the pizza base and spread the spinach over this. Sprinkle the pecorino and add a pinch salt.
Return to the oven and bake for further for 10 minutes.
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