Cauliflower Pizza Crust

Ingredients:

• 1 small head cauliflower, finely chopped (about 5 cups)
• 60 g grated Asiago cheese (1 cup)
• 1 large egg
• 0.5 tsp dried Italian seasoning or oregano
• 1 clove garlic, minced
• Olive oil
• 1.5 tbsp. grated mozzarella (170 gr.)
• 0.5 tbsp. marinara sauce
• 4 slices prosciutto (30 g), cut into strips
• Crushed red pepper flakes for sprinkling
• 1/4 cup fresh basil leaves, arugula, or grape tomatoes, for serving
• Special equipment: pizza stone or baking sheet; pizza peel, flat cutting board or baking sheet; clean kitchen towel

Preparation:

1. Preheat a pizza stone or empty baking sheet in the oven to 450°F (245°C).
2. Place the cauliflower in a food processor and pulse until finely chopped and the consistency of couscous; you should have about 4 cups of shredded cauliflower.
3. Transfer the cauliflower to a large bowl. Add the Asiago powder, egg, Italian seasoning, garlic, 1/2 teaspoon salt, and a few grinds of black pepper. Toss until the mixture comes together when squeezed. Place on a clean kitchen towel and squeeze out as much moisture as possible.
4. Line a pizza peel, flat cutting board, or baking sheet with parchment paper and lightly oil. Spread the cauliflower mixture into a 12-inch (30 cm) circle. Place the parchment paper on a preheated pizza pan and bake until light golden brown and dark around the edges, about 15 minutes.
5. Remove the crust from the oven, sprinkle with mozzarella, and spread marinara sauce on top (this will prevent the crust from getting soggy and the cheese from sliding). Top with prosciutto and a generous pinch of crushed red pepper. Return to the pizza stone and bake until bubbly, about 4 minutes. Just before serving, garnish with basil, arugula, and tomatoes.