28oz1 pound, 12 oz cauliflower florets (some stem is okay, but mostly use the florets)
For the Crust
all the cauliflower(12 oz after processing, cooking, and squeezing)
1teaspoonkosher salt(less makes a bland crust, so please use it)
½teaspoondried thyme
½teaspoondried oregano
1/4-1/2teaspoonfreshly ground black pepper
1/4-1/2teaspoononion powder
1/4-1/2teaspoongarlic powder or granulated garlic
2ozfull-fat cream cheese
2Tablespoonsfinely ground flax-seed(if you buy pre-ground, you want it finer even than that, so run it through your blender or food processor to get it as fine as you can). I do this in bulk when I buy ground flax and then store it in a gallon zip-top bag in the original box in the fridge.
1ozshredded cheddar cheese(I love the flavor the cheddar adds. You can sub Parmesan if you'd like, but do use fresh and not canned. The cheddar is way cheaper, so there's that)
2large eggs
Instructions
For the Cauliflower
Place a rack in the center of the oven. Put your pizza stone on the rack. Preheat the oven to 375F.
Have a rimmed baking sheet ready (it doesn't need to be sprayed or lined with parchment or anything)
Process the cauliflower in 3-4 batches until it is as fine as you can get it. It should be the consistency of wet sand. Much finer than for cauliflower rice. If you buy "pre-riced" cauliflower, you will still need to process it, so save your money and just buy whole heads. When each batch is finely processed (about 30 seconds or at least 8-10 2-second pulses), scrape it out onto the baking sheet.
When all the cauliflower is on the baking sheet, spread it out as evenly as you can.
Place the tray in the oven on top of the pizza stone and roast for 20 minutes, stirring and turning the cauliflower once after ten minutes.
Remove from the oven and allow to cool until it is no longer steaming, stirring every once in awhile--about 10-15 minutes. Leave the oven on and the stone in place.
Once cool enough to handle, scrape all the cauliflower into a lint-free kitchen towel (or put it in a nut milk bag if you have one)
Be aggressive with your squeezing. After processing, cooking, cooling and squeezing out excess water, you should have 12 oz of cauliflower pulp to use to make your pizza. Tada!
Once again--you're losing an entire pound in weight, so squeeze mightily!
To Make the Pizza Crust
In the bowl of your food processor fitted with the metal blade, combine the cauliflower pulp and all the rest of the ingredients. Pulse and process until everything is evenly combined.
Taste a tiny bit (if you're concerned about food safety, use Pasteurized eggs or taste the mixture before adding the eggs) and adjust seasoning as necessary.
Line the back of a rimmed baking sheet or a flat cookie sheet with a sheet of parchment and scrape the dough out into the center.
Using your hands, pat into a 12" circle. Once it's mostly there, use one hand cupped around the edge to form the outer crust and use the other hand to pat the dough out evenly. When you're done, you'll have a lovely even circle of dough with no cracked edges. You can build up the edge just a wee bit thicker than the rest, but it's not necessary. Dough will be about 1/4" thick.
Open the oven and slide the parchment onto the pizza stone.
Bake for 12 minutes.
Rotate the parchment 180 degrees and bake an additional 12 minutes.
Pull the parchment out onto a flat cookie sheet. Place a round cooling rack on top of the crust and then carefully flip the whole thing over so the parchment is on top. Slide the crust back onto the pizza stone and peel off the parchment. Bake an additional 10 minutes.
Do the cookie sheet/cooling rack maneuver again to flip the crust right-side up onto the stone, turn off the oven, prop open the door a bit and let the crust sit to dry further for another 15 minutes.
Build Your Pizza
Spread on a thin layer of spreadable cheese (goat cheese or cream cheese) or evenly cover the crust with a thin layer of shredded mozzarella or other shredding cheese (Cheddar or what have you)
Spread or drizzle on your reduced/drained pizza sauce (it should be almost as thick as tomato paste. Use about 1/2 cup. You can also just save the sauce for dipping the baked pizza in if you're concerned about the moisture.
Add your toppings. Make sure none of the raw toppings are too large or thick, so cut as needed. Sweat any high moisture toppings for a few minutes in a skillet to get rid of some of the moisture.
Par-cook bacon if using.
Arrange toppings evenly on the cheese. Add a bit more finely grated cheese if you want--Parm or Romano or grana--whatever you like.
Use a cake spatula or pizza peel to place the pizza back on the stone and bake for 10 minutes at 375F.
Remove the pizza and allow to cool for 2-3 minutes before slicing and serving. Pick up at will. Enjoy.
**Optional** After baking, place a rack on the top setting and broil the pizza for 1-2 minutes to get a bit of color on the cheese and toppings.