Savory Cauliflower Pizza Crust

Preheat an oven to 350°F (180°C). Line a baking sheet with parchment paper.

Fill a saucepan with water and bring to a boil over high heat. Line a bowl with cheesecloth or a kitchen towel. Add the cauliflower rice to the boiling water and cook until the rice is tender but not mushy, 1 to 2 minutes. Drain in a fine-mesh sieve. Transfer the rice to the cheesecloth-lined bowl and gather the cheesecloth around the rice, then set the sieve underneath the cheesecloth to allow any remaining water to drain into the bowl. Let cool for about 10 minutes.

Meanwhile, in a large bowl, whisk together the almond flour, nutritional yeast, arrowroot powder, Be Savory seasoning blend and salt until combined. In a small bowl, whisk together the egg and avocado oil until blended. Set aside.

Squeeze the cheesecloth well to remove as much water as possible from the cauliflower rice. Add the rice and egg mixture to the bowl with the almond flour mixture. Using your hands, mix until the ingredients are combined and a dough forms. Shape the dough into a ball and place on the prepared baking sheet. Using your palm, press straight down on the dough to flatten it, then carefully form into an 8-inch (20-cm) round.

Bake until the crust is cooked through and the edges are lightly browned, 20 to 25 minutes. Meanwhile, prepare any toppings that need to be cooked in advance.

Remove the crust from the oven and increase the oven temperature to 400°F (200°C). Arrange the toppings on the crust. Bake until the toppings are heated through and the crust is firm, about 10 minutes. Let the pizza cool for about 10 minutes, then cut into slices and serve. Serves 2.

Recipe by the Williams Sonoma Test Kitchen in collaboration with nutritionist and cookbook author Kelly LeVeque