Ingredients:

  • 1 large head cauliflower (approx. 600g), riced
  • 1 large egg, lightly beaten
  • 1.5 cups shredded low-moisture mozzarella cheese, divided
  • 0.25 cup grated parmesan cheese
  • 0.5 tsp sea salt
  • 2 cloves garlic, minced
  • 1 tsp dried oregano
  • 0.5 tsp red pepper flakes

Instructions:

  1. Pulse cauliflower florets in a food processor until grain-like. Steam or microwave the riced cauliflower for 8 minutes until soft, then allow to cool completely.
  2. Transfer cooled cauliflower to a clean kitchen towel. Squeeze with force to remove at least 3/4 cup of liquid until the pulp is dry and crumbly.
  3. In a large bowl, combine the dry cauliflower pulp, beaten egg, 1 cup of mozzarella, parmesan cheese, and sea salt. Mix until a tacky dough forms.
  4. Preheat oven to 425°F (220°C). Pat the dough into a 1/4-inch thick rectangle on a parchment-lined baking sheet, keeping edges slightly thicker.
  5. Bake the base for 10 minutes until edges are golden and the surface is firm.
  6. Remove from oven. Top with the remaining 1/2 cup mozzarella, minced garlic, oregano, and red pepper flakes. Bake for another 8-10 minutes until cheese is bubbling and browned.