Sausage, fennel, and onion pizza on cauliflower crust
- 3 cups cauliflower
- 4 eggs
- 1 ⅓ cups shredded mozzarella cheese
- 1 cup shredded parmesan cheese
- 1 red onion
- 1 fennel
- ¼ cup olive oil
- 12 oz pork sausage
- 1 cup ricotta
- 3 ½ tbsp chopped basil
Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
Cut cauliflower into florets. Pulse florets in a blender or food processor until consistency of rice. Spread on lined baking sheet and bake until starting to brown at edges, about 10 minutes.
In a medium bowl, whisk together egg, shredded mozzarella and parmesan. Thinly slice onion. Core fennel bulb and thinly slice.
Transfer cooked cauliflower to egg and cheese mixture and stir until sticky and uniform throughout.
Line baking sheet with new parchment paper. Transfer cauliflower dough to baking sheet and press into 1/4" thick oval shape. Bake until lightly brown all over, about 10 minutes.
Meanwhile, heat 2 tbsp olive oil in a skillet over medium heat. Add pork sausage (removing meat from the casing) and onion and cook until onion begins to brown, about 5 minutes. Add fennel and cook 4 minutes more.
Spread ricotta over browned crust and drizzle with remaining 2 tbsp olive oil. Top with onion, pork sausage and fennel. Return to oven and bake 7 minutes more. Remove from heat, slice, and top with basil leaves to serve.