Truffle-Infused Herbaceous Cauliflower Crust Pizza

Ingredients

• •1 large head cauliflower, riced and moisture removed
• •1/2 cup finely grated Parmesan cheese
• •1 large egg, lightly beaten
• •1/4 cup superfine almond flour
• •1 teaspoon dried oregano
• •3 tablespoons extra virgin olive oil
• •2 cloves garlic, minced
• •1.5 cups wild mushrooms (chanterelles, porcini, or cremini), sliced
• •1 tablespoon fresh thyme leaves
• •8 ounces fior di latte mozzarella, torn into pieces
• •1 tablespoon premium white truffle oil
• •1 teaspoon flaky sea salt
• •Freshly cracked black pepper

Instructions

1. 1Preheat your oven to 425°F (220°C) and line a baking sheet or pizza stone with parchment paper.
2. 2Steam the riced cauliflower for 5 minutes, then transfer it to a clean kitchen towel or cheesecloth and squeeze vigorously to remove every drop of excess moisture.
3. 3In a large mixing bowl, combine the dry cauliflower pulp, Parmesan cheese, beaten egg, almond flour, and oregano until a pliable dough forms.
4. 4Place the dough on the prepared parchment and press it into a 10-inch round, ensuring it is a consistent 1/4 inch thickness for even crisping.
5. 5Bake the crust for 15 to 20 minutes until the edges are deep golden brown and the base feels firm to the touch.
6. 6While the crust bakes, sauté the wild mushrooms in a hot pan with a splash of oil and the fresh thyme until they are caramelized and fragrant.
7. 7In a small bowl, whisk together the extra virgin olive oil and minced garlic to create a concentrated infusion.
8. 8Remove the golden crust from the oven and brush the garlic-infused oil across the entire surface.
9. 9Top the pizza with the torn fior di latte mozzarella and the sautéed mushrooms.
10. 10Bake for an additional 8 to 10 minutes until the mozzarella is melted into creamy pools and the crust is crisp.
11. 11Drizzle with the premium white truffle oil and finish with a pinch of flaky sea salt and black pepper before slicing.