Ah, pizza crust made entirely from low-carb veggies is great in theory, but often not in reality—it's often too soggy for its own good. Enter the ultimate solution: juicer cauliflower crust pizza. Instead of ricing cauliflower in the food processor and wringing out the excess liquid, you run the florets and trimmed stalks through the juicer and use the dry pulp to form a crust. Inspired by several reader comments, this technique creates a gorgeous crisp crust (and saves your arm from an unwanted workout).
Position an oven rack in the center of the oven and place a baking sheet on the rack. Preheat oven to 475 degrees F.
Run the cauliflower through the feed tube of a juicer. Discard or reserve the juice for another use (stash it in the fridge and use it to thin out your morning smoothie).
Transfer the cauliflower pulp to a large bowl. Add the Asiago, egg, Italian seasoning, garlic, 1/2 teaspoon salt and a few grinds of black pepper, then combine until the mixture holds together when pinched.
Line a flat cutting board with parchment and brush with some oil. Spread the cauliflower mixture into a 12-inch round. Slide the parchment with the crust onto the preheated baking sheet and bake until golden brown and darker at the edges, 15 to 20 minutes.
Remove the crust from the oven and top evenly with the mozzarella and then pepperoni. Sprinkle with red pepper flakes. Bake until cheese is bubbly with browned spots, about 4 minutes. Sprinkle with the basil just before slicing and serving.
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