Cauliflower Crust Margherita Pizza

Tender Reinvention of a Classic

There's something quietly satisfying about a crust that surprises you. Not because it performs a trick, but because it earns its place at the table through patience — through the gentle work of transforming something humble into something worth gathering around. Margherita pizza, in its truest form, has always been about restraint: a few good things, given space to be themselves. This version simply asks the cauliflower to carry that tradition forward. It does so with a soft, yielding texture that still manages to hold everything together.

Ingredients

• 1 head cauliflower
• 1/2 cups mozzarella cheese
• 1/4 cups grated Parmesan cheese
• 1/2 teaspoons dried oregano
• Alessi Sea Salt and Alessi Black Peppercorns
• 1/4 teaspoons garlic powder
• 1 teaspoon Alessi Dipping Spices
• 2 eggs
• 1 cup Alessi Smooth Marinara Sauce
• Desired toppings
• Alessi Balsamic Reduction

Instructions

1. Preheat oven to 400.
2. Cut cauliflower into florets and boil until tender.
3. Strain boiled cauliflower and pulse in food processor until fine.
4. Using a cheese cloth, thoroughly drain the pulsed cauliflower.
5. Place the cauliflower in a bowl and add ½ cup mozzarella cheese, ¼ cup parmesan cheese, ½ teaspoon dried oregano, salt and pepper, ¼ teaspoon garlic powder, 1 teaspoon Alessi dipping spices, 2 eggs and combine.
6. Form mixture into 4 crusts and place on coated baking sheet.
7. Bake for 20 minutes at 400.
8. Spread crusts with 1 cup Alessi Marinara, top with desired ingredients and bake for 10-15 minutes at 400.
9. Drizzle with balsamic reduction.