Garlic Muffaletta Herbal Pizza - Cauliflower Crust

Ingredients

Cauliflower Crust

• 1 large head cauliflower (2–2½ lb.) or 4 cups cauliflower rice
• 1 large egg
• ½ cup shredded mozzarella
• ¼ cup grated parmesan
• ½ tsp dried oregano
• ½ tsp garlic powder
• ½ tsp salt
• ¼ tsp black pepper

Pizza

• ½ cup pizza sauce
• 3 tbsp Olive Oil Divine Italian Herb Infused EVOO
• ½ cup shredded mozzarella
• ¼ cup shredded provolone
• ¼ cup parmesan
• ¼ cup Olive Oil Divine Muffaletta, drained
• ¼ cup sliced pepperoni
• ¼ cup cooked Italian sausage, optional
• 2 tbsp banana peppers or pepperoncini, optional
• 1–2 tbsp Olive Oil Divine Garlic White Balsamic
• Olive Oil Divine Tuscany Bread Dipping Seasoning
  

Directions

1. Prepare Cauliflower: Heat oven to 400°F and line a baking sheet with parchment paper. Rice cauliflower in a food processor. Microwave 3–4 minutes or cook in a skillet with a splash of water for about 5 minutes. Cool completely.

2. Remove Moisture: Place cooked cauliflower in a clean dish towel, cheesecloth, or nut milk bag. Twist and squeeze out as much moisture as possible.

3. Make Crust: Mix cauliflower, egg, mozzarella, parmesan, oregano, garlic powder, salt, and pepper. Press into a ¼-inch-thick round on parchment, keeping the edges slightly raised.

4. Bake Crust: Bake 20–25 minutes, until dry and golden brown around the edges.

5. Add Toppings: Remove crust from oven and lightly brush with Italian Herb EVOO. Spread pizza sauce mixed with ½ tbsp Italian Herb EVOO over the crust. Add mozzarella, provolone, muffaletta, pepperoni, sausage, and peppers.

6. Finish Baking: Return to oven for 8–10 minutes, until cheese is melted and bubbling.

7. Finish: Drizzle Garlic White Balsamic over the hot pizza. Garnish with fresh basil or parsley and crushed red pepper, if desired.

Optional Crust Dip: Mix 2 Tbsp Italian Herb EVOO + 1 Tbsp Garlic White Balsamic and serve with the pizza.