Yield:  2-4 servings


Cauliflower Crust

1 head cauliflower

1 ea egg

½ cup mozzarella cheese

¼ cup parmesan cheese

1 Tbls Chef Brik’s “Black Garlic & Shallot” rub

1 Tbls coconut flour

1 tsp kosher salt

½ tsp cracked pepper


Pizza Toppings

as needed tomato sauce

as needed pepperoni

as needed sliced cremini mushrooms

as needed mozzarella & fontina cheese blend 2:1

as needed fresh chopped oregano


  • Preheat oven to 500⁰F

  • Put ½ of the cauliflower florets into the food processor & pulse until it resembles rice. Transfer into a large bowl and place other ½ of florets into food processor to repeat the step above.

  • Microwave pulsed cauliflower for 3-5 mins on high.

  • Line a large baking sheet or pizza pan with parchment paper.

  • Let cauliflower cool for 15 minutes. Once cool enough to handle, transfer cauliflower to a clean dish towel or cheesecloth & squeeze of excess moisture. Make sure to do this until virtually no water comes out & the cauliflower is dry.

  • Transfer cauliflower pulp to a large bowl & add all ingredients, except the pizza toppings. Stir to combine & form a dough.

  • Place dough in the middle of the prepared pan & push out with your hands to form a 9-10 inch circle, with about ¼ inch dough thickness.

  • Bake for 15-20 minutes until crust is firm & slightly golden brown. Remove from oven & top with pizza toppings, or toppings of your choice.

  • Bake for 8-10 more minutes until cheese is melted to desired consistency.

  • Remove from oven and allow to cool for 3 mins before slicing portions.

 Bon Appétite & Enjoy