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  • 1 head of cauliflower
  • 1 tbs butter
  • 1 egg
  • 1 1/3 cup shredded mozzarella
  • 1/2 tsp fennel seed
  • 1 TBS. Italian seasoning
  • 1/4 tsp. salt
  • 1 cup pizza sauce
  • 1/2 – 1 cup mushrooms


  1. Preheat oven to 450F
  2. Remove the leaves and hard center core of the cauliflower.
  3. Cut into florets.  Wash and then allow the cauliflower to dry completely.  (You want the cauliflower completely dry to cut down on the boiled cauliflower taste and smell.)
  4. Once dry, fill the bowl of a food processor about half full and using the chopping blade and the pulse action, process the cauliflower until it looks like the size of grains of rice.
  5. Add the processed cauliflower to a microwave safe bowl and repeat with the remaining cauliflower.
  6. Once all the Cauliflower has been processed and added to the microwave safe bowl, cover the bowl tightly with plastic wrap or a lid and microwave on high for 7 minutes.
  7. Remove from the microwave and place on a tea towel.
  8. Squeeze out all the water to get it as dry as possible (we need to remove all the extra moisture so the crust crisps up properly)
  9. In a medium bowl combine the dry cauliflower, egg, 1/3 cup shredded mozzarella, fennel seeds, Italian seasoning, salt & pepper and mix to combine well.
  10. Press the cauliflower mixture into an even thickness on a baking sheet lined with parchment paper, either into a round or rectangular shaped pizza approximately ¼ inch thick
  11. Bake for 15-20 minutes until the crust is firm and golden brown
  12. While pizza crust is baking cook mushrooms over medium heat until they release their liquid, and season with salt and pepper.
  13. Remove crust from oven and turn on the broiler, moving the rack up close to the broiler
  14. Top the cooked crust with sauce, remaining cheese, and mushrooms
  15. Place under the broiler until cheese is bubbly and melted (watch closely, broiler times vary)