Food & Cooking Recipes Lunch Recipes Cauliflower Crust Pizza Margherita Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on August 23, 2017 Print Rate It Share Share Tweet Pin Email Photo: Bryan Gardner Prep Time: 20 mins Total Time: 1 hrs 35 mins Yield: 1 10-inch pizza No gluten, no problem! Riced cauliflower bound with an egg and two flavorful cheeses makes an excellent pizza crust. Ingredients Crust 2 pounds cauliflower, leaves and stem removed, roughly chopped Kosher salt and freshly ground pepper ¼ cup grated Parmesan or Grana Padano ¼ cup grated mozzarella 1 egg Topping ½ cup Simple Roasted Tomato Sauce ⅓ cup grated mozzarella ¼ cup fresh basil leaves, plus more for serving Red-pepper flakes, for serving (optional) Directions Crust:Preheat oven to 425 degrees with rack in center. Pulse cauliflower in a food processor until it resembles the texture of quinoa (you should have about 4 cups). In a large straight-sided skillet, blanch the cauliflower in salted boiling water until just tender, 2 to 3 minutes. Drain well and transfer to a clean dish towel. Cool slightly, then squeeze out as much moisture as possible. Transfer to a baking sheet lined with another towel to dry out further. In a large bowl, stir together the cauliflower, cheeses, and egg. Season with salt and pepper. Work with hands until very well combined and mixture holds together. Transfer mixture to a parchment-lined rimmed baking sheet and press firmly into a 10-inch round about 1/4 inch thick. Bake until golden brown and firm, 25 to 30 minutes. Remove from oven and let cool slightly, 5 minutes. Topping:Top crust with tomato sauce, mozzarella, and basil. Return to oven and bake until cheese has melted and toppings are golden, 10 to 12 minutes. Cool 10 minutes before slicing. Serve with additional basil and red-pepper flakes, if desired. Rate it Print