Ingredients
Equipment
Method
- Start by prepping your cauliflower. In a large saucepan, cook the cauliflower until soft, which should take around 15 minutes. You want the florets to be tender and easy to pull apart. This step is essential to ensure your crust holds together well.
- Once cooked, drain the cauliflower well. I usually place it in a clean cloth and squeeze firmly to extract all the liquid. This is critical; if you miss this step, your crust will be soggy.
- In a mixing bowl, add the drained cauliflower. Now, incorporate the crumbled or grated cheese of your choice. Mix everything together, squeezing gently with your hands as if working with dough.
- If you want to make two smaller pizzas, divide the mixture in two. If not, you can use it all for one pizza. Shape the mixture into circles on a baking pan lined with parchment paper, pressing gently on the edges to eliminate any small cracks.
- Preheat your oven to 200 ºC (390 °F). Once ready, bake the crust for 15 to 20 minutes. Keep an eye on it; you want it to turn golden brown.
- After some time, remove the crust from the oven. Now it's time to add your toppings! Spread a layer of tomato sauce over the crust, followed by mozzarella, mushrooms, and fresh basil.
- Return the pizza to the oven for another 10 minutes, or until the mozzarella has melted beautifully. The smell will be incredible!
- Finally, let the pizza cool for 3 to 5 minutes before slicing. The slices will be soft initially but will firm up as they cool. Enjoy!
Notes
If you have leftovers, store them in an airtight container in the fridge. They can last for up to three days.