Directions
- Preheat oven to 450℉ and place a baking stone, cast iron pizza pan, or large upside-down sheet pan inside to preheat.
- In a food processor, pulse cauliflower in batches into very small pieces and place in a microwave-safe bowl.
- Microwave until fully cooked, about 4 minutes.
- Transfer to a clean kitchen towel and let cool slightly, then squeeze out as much moisture as possible.
- Place back in the bowl and add half the Whisps, eggs, ½ cup mozzarella, Parmesan, oregano, garlic powder, pepper, and pepper flakes.
- Stir well to combine.
- Lay a large piece of parchment paper on a countertop and transfer cauliflower mixture to it.
- Press mixture into a thin, large circle, about 14” diameter.
- Use a cookie sheet to help slide crust onto preheated baking stone, cast iron pan, or sheet pan and bake until browned and set, 10-15 minutes.
- In a blender combine tomatoes and olive oil and blend until smooth.
- Add salt and pepper to taste.
- When crust is ready, spread tomato sauce over it, leaving a ¾” border all the way around.
- Top with bell pepper, pepperoni, onion, olives, and remaining 1½ cups mozzarella.
- Bake until well-browned, about 15 minutes.
- Sprinkle with basil and reserved crushed Whisps before serving.
Ingredients
- 1 large head cauliflower, cut into florets
- 2 packages (2 cups) Tomato Basil Whisps, finely crushed, divided
- 2 large eggs, beaten
- 2 cups shredded mozzarella cheese (8oz), divided
- ¼ cup shredded Parmesan cheese
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes
- 1 can (14oz) diced tomatoes
- 1 tablespoon olive oil
- ½ cup jarred roasted red bell peppers, cut into strips
- ½ cup pepperoni
- ½ small red onion, thinly sliced
- ⅓ cup sliced black olives
- Fresh basil leaves