Shiitake, Basil and Lemon Cauliflower Pizza

Adapted from Eating Bird Food

  • 1 medium head of cauliflower
  • 1 egg
  • 1/2 cup shredded mozzarella (I used an Italian blend)
  • 2 tablespoons lemon zest
  • 1 tablespoon lemon juice
  • 1/2 chopped basil
  • 1 cup sliced shiitake mushrooms
  • 2 tablespoons olive oil
  • 3 garlic cloves, minced
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon garlic & herb seasoning (optional)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup grated or shredded parmesan cheese for topping 
1. Start by preheating the oven to 425°F and then wash and cut the cauliflower into florets.
2. Dry the florets thoroughly and then place into a food processor and pulse until a texture similar to rice has formed.
3. Place the riced cauliflower into a medium size microwave-safe dish and microwave for 8 minutes until the cauliflower is cooked through.
4. After the cauliflower cools, blot the excess moisture with a towel or paper towels. It is really important to remove as much moisture as possible to avoid a mushy crust!
5. In a separate medium size bowl, combine the 1/2 cup mozzarella or cheese of your choice with the egg, one tablespoon of the lemon zest, and the dry seasonings. Stir ingredients together and then add them to the riced cauliflower and mix until well combined.
6. Line a baking sheet with parchment paper and place the cauliflower mixture on top.
7. Smooth out mixture with a spoon until you have a nice shaped pizza crust and then bake in the oven for about 25 minutes or until crust is light golden brown.
8. While the crust is cooking, warm the olive oil in a sauté pan over medium heat. Sauté the garlic until fragrant and then add the mushrooms and continue to cook for about 2 more minutes
9. Add the lemon juice and the remaining tablespoon of lemon zest and sauté for about 5 more minutes.
10. Once the crust is golden brown, remove from the oven and top with sautéed mushrooms, fresh basil and parmesan cheese.
11. Place pizza back in the oven for 5 to 7 minutes.
12. Allow to cool for a few minutes and then serve!
Total time: 1hr