Craving Healthy: Keto Cauliflower Pizza

To make the crust: Preheat the oven to 450 degrees F. Line a quarter sheet tray with parchment paper and lightly coat with olive oil. Set aside.

Toss together the cauliflower pieces and 1 teaspoon salt. Wrap the cauliflower in a kitchen towel and wring out as much liquid as possible. Put the dried cauliflower in a large bowl and add in the eggs, mozzarella, flour, parsley, oregano, red pepper flakes, granulated garlic and remaining 1 1/2 teaspoons salt. Mix the ingredients together to thoroughly combine. The mixture should hold together when you squeeze it in your hand. Evenly and firmly press the cauliflower into the prepared pan. Using a rubber spatula divide the crust in half horizontally and press the dough to either side so there is a 1/4-inch of space between the two crusts. Bake in the preheated oven for 15-20 minutes or until the crust is brown around the edges and set.

Remove the crust from the oven and, using the parchment paper, flip the crust over and then remove the parchment paper. Place the crust back in the oven and cook an additional 5 minutes or until the bottom begins to brown as well.

For the toppings: Preheat oven to 450 degrees F.

On one baked cauliflower crust evenly spread the tomato sauce. Top the sauce with the shredded mozzarella, fresh mozzarella, pepperoni, oregano and red chili flakes. Bake in the oven 6-8 minutes or until the cheese is melted and just beginning to brown. Cut and serve immediately.

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PIZZA, DONE-A.

FOR THE CRUST

1 teaspoon extra virgin olive oil

1 lb finely chopped cauliflower (about 1 large head chopped in food processor)

2 1⁄2 teaspoons kosher salt

2 large eggs

1⁄2 cup shredded shredded low-moisture full fat mozzarella cheese

1⁄4 cup almond flour

1 tablespoon chopped parsley

1⁄4 teaspoon dried oregano

1⁄8 teaspoon crushed red pepper flakes