It only takes five ingredients.
and let it run until you have a mostly smooth paste. Then, before you continue working with the cauliflower, you'll need to squeeze out as much moisture as you can to guarantee your final product keeps its shape, says Sharp. Put the pureed cauliflower in a dishcloth or cheesecloth and squeeze it until you can't get any more water out. You should have about 1 or 2 cups of cauliflower remaining.
I used cheese and eggs because they're both great at binding dough together, especially when it comes to cauliflower crust, Sharp explains. Hard cheese, like Parmesan or manchego, will stiffen as it cools, which will give the pizza a little more support. "Egg helps those cauliflower bits stay together," she adds.
Transfer it to the oven and let bake for 20 minutes. Rotate and let bake for another 10, then check on it to make sure it's not burning. If it's brown, cover with foil so that you can continue to cook it without burning it. Let it bake for another 10 minutes under the foil. If it seems firm, and you can lift part of it with a spatula without it breaking, it's probably ready. But if it's still a little wet or tender, let it cook for another five minutes.
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