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Author Notes: Ensure a crispy cauliflower crust, packed with flavor and topped with enough protein and greens to make it a complete meal. —Melisa
Chicken Sausage and Kale Topping
- 1 tablespoon olive oil
- 1/2 pound chicken sausage, casing removed
- 2 cups chopped kale
- 1/2 cup mozzarella cheese
- Heat olive oil a large skillet over medium high heat.
- Add chicken sausage to the pan, breaking up into small pieces with the back of a wooden spoon. A potato masher also works great for this if you have one.
- Once the sausage is cooked through and no longer pink, add in the kale and stir to wilt. You can also cover the pan with a lid for a few minutes to help it wilt faster.
- Once the kale is wilted, transfer the mixture to a plate lined with paper towel to catch the excess moisture. Set aside until your crust is baked.
- 1 medium head cauliflower
- 1 tablespoon fresh parsley, minced
- 1 teaspoon fresh time, minced
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/4 teaspoon kosher salt
- 1/4 cup shredded Parmesan
- 1/4 cup shredded Mozzarella
- 1 egg
- Place a baking sheet (or pizza stone, if you have one) in the oven and heat to 475F. Heating the cooking surface beforehand is crucial to achieving a crispy crust.
- Cut cauliflower into 1-2 inch florets, discarding the leaves and larger stems.
- In a food processor fitted with a steel blade, add the cauliflower in batches and grind until finely ground (it should look like fluffy snow). It's best to work in small batches to ensure an even grind.
- Place the ground cauliflower in a microwave-safe bowl. Cover loosely with a kitchen towel and microwave on high for 3 minutes to steam the cauliflower.
- Set the cauliflower side to cool. It will be VERY hot so when the cauliflower is cool enough to handle, place it in a pile in the center of the kitchen towel and wring out the excess water over the sink. You'll be amazed how much water comes out of the cauliflower and it's very important to get it ALL out. When you think you're done, keep wringing it out. You want the cauliflower to be as dry as possible or it will lead to a soggy crust.
- Place the drained ball of cauliflower in a large bowl. Add in all of the herbs, spices and cheeses, and mix until evenly distributed. Then add in the egg and mix until fully incorporated.
- Place the cauliflower mixture onto a piece of parchment paper and press it into a 1/4 inch thick pizza crust with your fingers.
- Place parchment paper off your board onto the hot baking sheet and return it to the oven to bake for 10-12 minutes, or until the crust is golden brown.
- Remove the crust from the oven, top with half the mozzarella cheese, followed by the chicken and kale mixture. Place the remaining half of the mozzarella on top of that and return to the oven to bake for another 6-8 minutes, or until the cheese has melted and the edges of the crust are crispy. Slice and serve!