Cauliflower Pizza Crust

Preheat the oven to 425°F. Working in batches, place the chopped cauliflower in a food processor. Process until finely ground. Transfer to a large microwave-safe bowl, and repeat with the remaining cauliflower. Microwave, covered, until the cauliflower is tender, about eight minutes. When cool enough to handle, squeeze dry. Return to the bowl. Editor’s Tip: For the best texture, process the florets in batches of about 2 cups at a time. After microwaving, use a clean kitchen towel or cheesecloth to wring out as much liquid as possible. Otherwise, your cauliflower crust pizza will be soggy.

Stir in the shredded mozzarella cheese, Parmesan cheese, beaten egg, dried oregano, garlic powder and salt.

Line a baking sheet with parchment. Press and shape the cauliflower mixture into a 10-inch circle or a 13x6-inch oval. Bake until the edges are browned, 20 to 25 minutes. Editor's Tip: For a crispier crust, line the pan with aluminum foil instead of parchment paper. Just be sure to keep an eye on it to avoid burning the edges. Alternatively, you can flip the crust before adding the toppings. Carefully flip the crust—parchment paper and all—onto a new parchment sheet. Then, peel the original sheet off of the cauliflower crust.

Top as desired. Bake until the toppings are heated through, 10 to 12 minutes longer. Editor’s Tip: Not in the mood for pizza? Skip the toppings, and sprinkle the crust with 3/4 cup of your favorite cheese blend. Bake until bubbly to create cheesy cauliflower breadsticks.