For the crust:
- Large head cauliflower, cut into -florets (discard the stems)
-1/2 teaspoon salt
-1 teaspoon Italian seasoning
-1 cup Parmesan cheese
-1 large egg
For the toppings
-Thick marinara sauce or pizza sauce
-1 bunch asparagus, tough ends removed
-Medium size zucchini, thinly sliced
-Shredded mozzarella (optional)
- Preheat the oven to 400 degrees F and line a baking dish, pizza pan or pizza stone with parchment paper.
- Pulse the cauliflower florets in a food processor until they are the consistency of rice. I like to use the grater attachment.
- Transfer the cauliflower rice to a skillet and dry roast over medium-high heat for about 10 minutes. Or until the cauliflower is very soft and dry. Let cool and then transfer the rice into a kitchen towel, squeeze remaining moisture over the sink.
- Meanwhile, in a large bowl, whisk the egg and stir in the Parmesan cheese, Italian seasoning, salt and pepper to taste. Then add the cooked and soft cauliflower rice.
- Spread the cauliflower pizza dough onto the parchment paper; shape into a disc shape about 1/2 inch thick. Transfer the parchment paper to the pizza stone, pizza pan, or baking sheet. Bake for 23 to 28 minutes or until the crust top is dry and the edges are turning golden brown.
- Remove the pizza crust from the oven and let cool for 5 to 10 minutes. This will allow the crust to continue to firm up.
For the toppings:
- Let the pizza crust cool for at least 5-10 minutes at room temperature to firm up more.
- Add about 1/4 cup of a thick marinara sauce, then layer thinly sliced zucchini and asparagus spears onto the pizza.
- Top with basil leaves and shredded mozzarella if using.
- Return to the oven for about 10 minutes, or until the veggies turn bright green and the cheese, if using, melts.