Makes four 6-inch pizzas
Preparation time: 45 to 60 minutes
- 1 medium head cauliflower, trimmed and coarsely chopped
- 2 eggs, beaten
- 1/2 tsp. salt
- 1/2 tsp. freshly ground black pepper
- 1/2 cup chopped flat-leaf parsley
- 1/2 cup shredded Parmesan cheese
- 1 tsp. extra-virgin olive oil
- 2 cups (1 pint) cherry tomatoes
- 2 slices bacon, cooked and chopped
- Salt and freshly ground black pepper to taste
- 2 oz. fresh mozzarella, thinly sliced
- 1 cup chopped fresh basil
- 4 cups baby arugula or spinach
Preheat the oven to 400 degrees F.
Make the crust: Steam the cauliflower until tender. Cool and then pulse in a food processor until it resembles couscous. Pour the cauliflower into a strainer, then press out the excess moisture. Mix the cauliflower with the remaining crust ingredients. Divide into four mounds and press each into a 6-inch circle on a parchment-lined sheet pan. Bake until golden brown, about 15 minutes. Remove from the oven and let sit about 15 minutes.
Prepare the toppings: Increase oven temperature to 450 degrees F. Drizzle a baking sheet with olive oil, and roast the tomatoes in the oven until they burst, about 15 minutes. Toss the tomatoes with the bacon, and season with salt and pepper. Top each pizza crust with the tomato-bacon mixture, mozzarella, and basil. Bake until the cheese is melted and then dress with a handful of arugula or spinach.