Transfer the cooled florets to a food processor 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.
3. Combine cauliflower with eggs, cheese, salt, and potato starch.
Thomas Bringold / Audrey Bruno
To make my crust, I combined 1 cup of the pureed cauliflower with 1/2 cup of grated Parmesan cheese, 1 egg, 1 tablespoon of potato starch, and 1 teaspoon of salt.
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.
To be sure that my cauliflower pizza wouldn't fall apart, I also used a bit of potato starch. When I used it to make cauliflower gnocchi, it definitely helped firm up the dough, so I figured it would do the same here.
Combine all of these ingredients and mix until everything is fully incorporated.
4. Heat up the oven and get cooking.
Heat your oven to 400 degrees F and line a baking sheet with parchment paper or a silicone baking mat. Dust the mat with a bit of potato starch so that the crust doesn't stick. Spoon the cauliflower mixture onto the baking sheet and evenly spread it out into a circle until it's about 1 inch thick.
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. (It needs to cook for a long time to get as much moisture out as possible.) 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.
