Food Recipes Dinner Pizza & Calzones Cauliflower-Crust Pizza 3.0 (2) 2 Reviews Sturdy enough to slice, our cauliflower crust gets both flavor and structure from almond flour, eggs and a generous amount of freshly grated Parmesan. Use this crust as a canvas for all of your favorite pizza toppings. Slideshow: More Pizza Recipes By Anna Painter Anna Painter Anna Painter is a trained culinary professional who has been testing, developing, and writing recipes for a decade. She was an associate editor at Food & Wine. Anna has worked on such freelance projects as The Smitten Kitchen Cookbook and Gluten-Free Girl Everyday. She is currently the culinary manager at Martha Stewart & Marley Spoon. Food & Wine's Editorial Guidelines Updated on July 27, 2023 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Rate Print Share Photo: © Abby Hocking Active Time: 30 mins Total Time: 1 hr 15 mins Yield: 1 10-inch pizza Ingredients 1 medium cauliflower (about 1 1/2 pounds), cored and cut into large florets Kosher salt Pepper 3/4 cup almond flour 2 large eggs, lightly beaten 3/4 cup freshly grated Parmigiano-Reggiano cheese 1 cup coarsely grated mozzarella 1/2 cup coarsely grated Fontina cheese 2 button mushrooms, thinly sliced (3/4 cup) 1/2 cup thinly sliced red onion 1 small fresh red chile, such as Holland or jalapeño, seeded and thinly sliced 2 teaspoons minced parsley 1 teaspoon minced rosemary Extra-virgin olive oil, for drizzling Directions In a food processor, pulse the cauliflower until finely chopped (you should have about 4 cups). Transfer to a microwavable bowl and toss with 2 teaspoons of salt and 1/2 teaspoon of pepper. Cover with plastic wrap and microwave at high power until tender, about 5 minutes. Scrape the cauliflower onto a clean kitchen towel and let cool until no longer steaming, about 10 minutes. Wrap the cauliflower in the towel and squeeze until nearly dry, then transfer to a large bowl. Add the almond flour, eggs and 1/2 cup of the Parmesan; stir with a rubber spatula until well combined. Preheat the oven to 400°. Line a baking sheet with parchment paper and lightly coat it with nonstick cooking spray. Scrape the cauliflower mixture onto the prepared baking sheet and pat it into a 10-inch round, about 1/2 inch thick. Bake the cauliflower crust for about 15 minutes, until it springs back lightly to the touch and the edge is golden brown. Remove from the oven and let cool slightly. Increase the oven temperature to 450°. In a medium bowl, combine the remaining 1/4 cup of Parmesan with the mozzarella and Fontina. Sprinkle about two-thirds of the cheese mixture on the crust, leaving a 1/2-inch border. Top the cheese with the mushrooms, onion, chile, parsley and rosemary. Sprinkle the remaining cheese over the vegetables, drizzle with olive oil and season with salt and pepper. Bake the pizza until the vegetables are softened and the cheese is lightly browned and bubbling, about 15 minutes. Cut into wedges and serve. Rate It Print