Cauliflower Crust

1  lb.		small head of cauliflower, coarsely chopped
1		large egg, lightly beaten
1		garlic clove, finely chopped
1/2  teaspoon		dried Italian seasoning
1/2  teaspoon		kosher salt
1/4  teaspoon		freshly ground black pepper

Tip: For nutritional information on all the ingredients in Cauliflower Crust just click on each ingredient name. Then adjust the serving size for any Cauliflower Crust ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Arrange a rack in the middle of oven; place the pizza stone or inverted (if rimmed) baking sheet on rack. Preheat to 425°F.
2
Working in batches if needed, pulse cauliflower in a food processor fitted with the blade, or grate using the medium holes of a box grater, until fine crumbs form and are rice-like in texture. Transfer to a clean kitchen towel and tightly squeeze to remove as much liquid as possible.
3
Mix cauliflower, egg, garlic, Italian seasoning, salt, and black pepper in a medium bowl until mixture holds together when pinched.
4
Line pizza peel or second baking sheet with parchment paper; generously brush with oil. Form cauliflower mixture into a 12" circle with your hands on parchment. Using a rolling pin, make thickness as even as possible. Carefully slide parchment onto preheated pizza stone or baking sheet.
5
Bake cauliflower crust until golden brown and firm to the touch, rotating halfway through, 20–22 minutes.