Pioneer Woman Cauliflower Crust Pizza

Directions

• Preheat the oven: Preheat the oven to 400°F and place a pizza stone, steel or upside-down baking sheet on the upper third rack. That way it is hot when the crust goes in.
• Squeeze the cauliflower: Place the thawed riced cauliflower in the center of a lint-free kitchen towel and pull the four sides up into a bundle. Squeeze very well over the sink to wring out as much moisture as you can.
• Mix the crust: Combine the dried cauliflower, 2 oz. softened cream cheese, 1/4 cup parmesan, 1 beaten egg and 1 grated garlic clove in a medium bowl. Then add 1 teaspoon salt, 1/2 teaspoon pepper and 1/2 teaspoon Italian seasoning, and stir until well combined.
• Shape the crust: Set a 14-inch piece of parchment on a half-sheet pan, pour 2 tablespoons olive oil onto it and dust with 1 tablespoon cornmeal. Then pat the cauliflower mixture gently into a 12-inch round.
• Bake the crust: Transfer the pan to the preheated stone and bake for 20 to 25 minutes. It is ready when the crust is golden and dried out, so move it to a wire rack.
• Cook the mushrooms: Melt 1 tablespoon butter in a medium sauté pan over medium heat, then add the sliced baby bella mushrooms. Stir often until the liquid reduces and they begin to brown, then add 1 teaspoon thyme, 1 grated garlic clove, 1/2 teaspoon salt and 1/4 teaspoon pepper. Once they are golden brown, stir in 2 teaspoons balsamic vinegar for about 30 seconds and take the pan off the heat.
• Mix the ricotta: Combine 1/3 cup whole milk ricotta, 2 tablespoons chopped parsley, the last grated garlic clove, 1/4 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Stir until smooth.
• Top and bake again: Brush the crust with the remaining 1 tablespoon olive oil and sprinkle on the remaining 1 tablespoon parmesan, then scatter 1 1/2 cups shredded mozzarella over the top. Dot it with the ricotta mixture, add the mushrooms and bake for 12 to 14 minutes until the cheese is melted and bubbly.
• Rest and serve: Let the pizza sit for 5 minutes, then carefully slide it off the parchment onto a cutting board. Garnish with more parsley and red chili flakes if you like, then slice and serve hot.