Name: Heritage Commons Halal Pepperoni Pizza Cauliflower Crust Recipe
Cook time: 1 h
Total time: 1 h
Yield: 3 servings
Cuisine: Italian
Ingredients: 4 cups riced cauliflower (fresh or frozen, thawed and well-drained); 2 count large egg; 1 cups part-skim mozzarella, shredded; 1 tbs grated Parmesan cheese; 3 tbs almond flour (or fine gluten-free breadcrumb); 1 tsp dried Italian seasoning; 1 tsp garlic powder; 0.5 tsp salt; 0.25 tsp black pepper; 1 tbs olive oil (for brushing); 0.75 cups pizza sauce (store-bought or homemade); 1 cups part-skim mozzarella, shredded (additional); 0.5 cups mozzarella pearls or fresh mozzarella, sliced (optional); 20 count halal beef pepperoni (sliced); 0.25 cups red onion, thinly sliced (optional); 0.25 cups sliced green bell pepper (optional); 0.25 tsp red pepper flakes; 6 count fresh basil leaves (for garnish)

Method

Cauliflower crust

Prepare cauliflower

If using fresh cauliflower, cut into florets and pulse in a food processor until rice-sized. If using frozen riced cauliflower, thaw fully. Transfer riced cauliflower to a microwave-safe bowl and microwave on high for 4–5 minutes to remove excess moisture, or sauté in a dry skillet for 4–5 minutes. Let cool slightly.

Remove moisture

Place warm riced cauliflower in a clean thin kitchen towel or several layers of cheesecloth. Squeeze firmly over the sink until very dry (you should remove as much liquid as possible). This step is critical to avoid a soggy crust.

Combine crust ingredients

In a large bowl, combine the drained cauliflower, 2 beaten large eggs, 1 cup shredded mozzarella, 1 tablespoon grated Parmesan, 3 tablespoons almond flour, 1 teaspoon Italian seasoning, 1 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix until a uniform, slightly sticky dough forms.

Form crust

Preheat oven to 425°F (220°C). Line a baking sheet or pizza pan with parchment paper and lightly oil the paper. Transfer the cauliflower mixture to the center and press into a 10–11 inch round (or two 8-inch rounds) about 1/4–1/2 inch thick, making a slightly raised edge for a crust rim. Smooth the surface with wet hands or a spatula.

Bake crust

Brush the top lightly with 1 tablespoon olive oil. Bake in the preheated oven for 18–22 minutes, or until the crust is golden and firm to the touch. If the edges brown too quickly, tent loosely with foil.

Sauce & cheese

Preheat for toppings

Remove the crust from the oven and reduce oven temperature to 400°F (200°C). Let crust rest 2 minutes so it firms up further.

Add sauce and cheese

Spread 3/4 cup pizza sauce evenly over the baked cauliflower crust, leaving a small border. Sprinkle 1 cup shredded mozzarella evenly, and distribute 1/2 cup fresh/sliced mozzarella if using. This layer will melt quickly; don’t overload to prevent sogginess.

Toppings & finish

Add toppings

Arrange 20 slices of halal beef pepperoni over the cheese. Scatter optional thinly sliced red onion and green bell pepper evenly. Sprinkle 1/4 teaspoon red pepper flakes if desired.

Bake to finish

Return the pizza to the oven and bake at 400°F (200°C) for 6–10 minutes, until the cheese is melted and bubbly and pepperoni edges begin to crisp. Watch closely so the cauliflower crust does not over-brown.

Rest and garnish

Remove pizza from oven and let rest 3–5 minutes to set. Top with fresh basil leaves, slice into 6 pieces, and serve warm.