- 1 medium head of cauliflower (about 2 pounds)
- 1 tablespoon and 1 teaspoon extra-virgin olive oil
- ¼ teaspoon of salt
- 1 large lemon
- 6 sun-dried tomatoes, drained and coarsely chopped
- ⅓ cup of green or black olives, pitted and sliced
- 1 large egg, lightly beaten
- 1 cup of shredded mozzarella cheese
- ½ teaspoon of dried oregano
- Freshly ground pepper to taste
- ¼ cup of slivered fresh basil
- Preheat the oven to 450°F and line a pizza pan or rimless baking sheet with parchment paper.
- Trim the cauliflower, and brake it down into small florets. Then place it into a food processor and pulse until the cauliflower is reduced to rice-size crumbles. Then transfer it to a large nonstick skillet and add 1 tablespoon oil and salt. Heat over medium-high, stirring frequently, until the cauliflower begins to soften slightly but don’t let it brown! (Should be about 8 to 10 minutes). Transfer your mixture to a large bowl and let it cool for at least 10 minutes.
- Meanwhile, with a sharp knife, remove the skin and white pith from the lemon and discard. Working over a small bowl, cut the segments from the membranes, letting the segments drop into the bowl (remove the seeds). Drain the juice from the segments and save it for another use. Add tomatoes and olives to the lemon segments and toss them all together.
- Add egg, cheese and oregano to the now cooled cauliflower and stir gently to combine the ingredients. Spread the mixture onto the prepared baking sheet, shaping into an even 10-inch circle. Drizzle the remaining 1 teaspoon of oil over the top.
- Bake the pizza until the top begins to brown, 10 to 14 minutes. Scatter the lemon- olive mixture over the top, season with pepper, and continue to bake until nicely browned all over, 8 to 14 minutes more. Lastly, scatter basil over the top and cut into wedges to serve!