Wild Mushroom Pizza with Cauliflower Crust
This healthy cauliflower pizza recipe is the best low-carb gluten-free pizza crust I've tried. The mushroom topping makes for a great veggie pizza or flatbread for any occasion.
Prep Time 20 minutes
Total Time 1 hour
For the crust:
- 1 small head of cauliflower florets removed
- ¼ cup finely grated parmesan cheese
- ¼ cup finely shredded part-skim mozzarella cheese
- 1/2 teaspoon sea salt
- 1/4 teaspoon dried thyme
- ¼ teaspoon crushed red pepper flakes
- 1 large egg
For the topping:
- 1 tablespoon olive oil
- 1 shallot thinly sliced
- 4 ounces mixed wild mushrooms cremini, shitake, portabello, trimmed and thinly sliced
- ¼ cup marinara or pizza sauce
- ½ cup shredded part-skim mozzarella cheese
Preheat the oven to 500 degrees F. Line a baking sheet with parchment paper and lightly brush with oil.
Add the cauliflower florets to a food processor and pulse until the texture of small crumbs. If your food processor is small, you may have to do this in batches. Remove to a microwave safe bowl. Cover the bowl with a plate so no air escapes and microwave the cauliflower for approximately 4 minutes. Use oven mitts to remove the bowl. Let the cauliflower stand uncovered until cool enough to touch. In two batches, transfer the cooked cauliflower crumbs to a clean dish towel. Squeeze out all the moisture possible, using all your brute strength. The drier the crumbs, the crispier the crust. Transfer the drained crumbs to another bowl. The two batches should both be about the size of a tennis ball.
Mix the cauliflower together with the Parmesan, mozzarella, salt, dried herbs, pepper flakes, and egg until very well incorporated. Form the mixture into a ball and transfer to the making sheet. Top with a second piece of parchment paper and roll out as thin as possible in either a circular pie or a rectangular flatbread. (If you don't have a rolling pin, wine bottles work well!). Bake the crust in the oven until browned around the edges and firm, about 15 - 20 minutes.
Meanwhile, make the topping: heat the olive oil in a large non-stick skillet. Saute the shallot and mushroom over a high flame until tender and beginning to brown, about 5 minutes. Season with salt and set aside.
Spoon the tomato sauce over the prepared cauliflower and spread in an even layer, leaving some room for a crust. Sprinkle with the mozzarella and arrange the mushrooms on top. Return to the oven for 5-10 minutes, until the cheese is beginning to brown.
Cut the pizza into wedges and serve immediately.
I found that my crust took longer to brown than most other recipes. Keep an eye on it after the first 10 to make sure it doesn't burn.