Hawaiian Pulled Pork Pizza with Cauliflower Crust
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1033
- Total Fat
- 60
- Saturated Fat
- 23
- Carbohydrates
- 39
- Dietary Fiber
- 5
- Sugar
- 25
- Protein
- 83
- Cholesterol
- 331
- Sodium
- 1567
- Total: 6 hr 45 min
- Active: 45 min
Ingredients
Hawaiian Pulled Pork:
1 tablespoon onion powder
1 1/2 teaspoons garlic powder
Kosher salt and freshly ground black pepper
5 pounds boneless pork butt or shoulder
One 8-ounce can crushed pineapple
1/2 cup hoisin sauce
2 tablespoons honey
2 tablespoons soy sauce
2 tablespoons rice vinegar
Cauliflower Crust:
1 head cauliflower, stalk removed
1/2 cup shredded mozzarella
1/4 cup grated Parmesan
1/2 teaspoon dried oregano
1/4 teaspoon garlic powder
2 large eggs, lightly beaten
Kosher salt
Pizza Toppings:
1/2 cup diced fresh pineapple
1 1/2 cups shredded mozzarella
1/4 cup Pickled Red Onions, recipe follows
Fresh cilantro leaves, for topping
Pickled Red Onions:
1 red onion, thinly sliced
1 bay leaf
1/2 cup red wine vinegar
1 tablespoon sugar
Kosher salt and freshly ground black pepper
Directions
- For the Hawaiian pulled pork: Preheat the oven to 275 degrees F.
- Mix the onion powder, garlic powder, 2 teaspoons salt and 1 1/2 teaspoons pepper in a small bowl. Rub the mixture on all sides of the pork. Combine the pineapple, hoisin, honey, soy sauce, vinegar, and 1 cup water in a Dutch oven. Add the pork and bake for 6 hours (alternatively, cook the pork in a slow cooker for 8 hours on low).
- Shred the pork with 2 forks, removing any large pieces of fat. Return to the Dutch oven and stir to incorporate with the sauce.
- For the cauliflower crust: Increase the oven to 400 degrees F. Line a baking sheet with parchment paper.
- Break the cauliflower into florets and pulse in a food processor until fine. Steam in a steamer basket and drain well. (I like to put it on a towel to get all the moisture out.) Let cool.
- Combine the cauliflower with the mozzarella, Parmesan, oregano, garlic powder, eggs and 1/2 teaspoon salt in a bowl. Transfer to the center of the prepared baking sheet and spread into a circle, resembling a pizza crust. Bake until brown and crispy around the edges, about 20 minutes.
- Top the pizza with 1 1/2 cups pulled pork, the fresh pineapple and mozzarella and bake until warmed through and the cheese is melted, about 10 minutes more.
- Garnish with pickled red onions and cilantro.
Pickled Red Onions:
- Put the onions in a nonreactive heatproof bowl. In a small saucepan over medium heat, combine the bay leaf, vinegar, sugar, 1/2 cup water, 1 teaspoon salt and 1/4 teaspoon pepper. Bring to a low boil and allow the sugar to dissolve. Pour over the onion and let stand about 20 minutes. Remove the bay leaf and drain the onion, discarding the liquid.