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Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Prepare the cauliflower crust: Process cauliflower florets in a food processor until finely riced. Transfer the riced cauliflower to a microwave-safe bowl, cover, and microwave on high for 4-5 minutes until tender. Let it cool slightly, then transfer it to a clean kitchen towel or cheesecloth. Squeeze out as much moisture as possible. This is a crucial step for a crispy crust.

In a medium bowl, combine the squeezed cauliflower, egg, almond flour, Parmesan cheese, dried oregano, salt, and black pepper. Mix well until a dough forms. Press the dough evenly onto the prepared baking sheet to form a pizza crust, about 1/4-inch thick.

Bake the cauliflower crust for 15-20 minutes, or until golden brown and firm. Remove from the oven.

While the crust bakes, cook the chorizo: In a small skillet, heat 1 tablespoon of olive oil over medium heat. Add the crumbled chorizo and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes. Drain off any excess grease and set aside.

Spread the crushed tomatoes evenly over the pre-baked cauliflower crust, leaving a small border for the crust. Sprinkle with minced garlic.

Distribute the cooked chorizo evenly over the sauce. Sprinkle the shredded Pepper Jack cheese over the chorizo, followed by the sliced jalapeño peppers.

Return the pizza to the oven and bake for another 5-7 minutes, or until the cheese is melted and bubbly and the edges of the crust are golden.

Remove the pizza from the oven. If desired, garnish with fresh chopped cilantro before slicing and serving hot.


Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Prepare the cauliflower crust: Process cauliflower florets in a food processor until finely riced. Transfer the riced cauliflower to a microwave-safe bowl, cover, and microwave on high for 4-5 minutes until tender. Let it cool slightly, then transfer it to a clean kitchen towel or cheesecloth. Squeeze out as much moisture as possible. This is a crucial step for a crispy crust.

In a medium bowl, combine the squeezed cauliflower, egg, almond flour, Parmesan cheese, dried oregano, salt, and black pepper. Mix well until a dough forms. Press the dough evenly onto the prepared baking sheet to form a pizza crust, about 1/4-inch thick.

Bake the cauliflower crust for 15-20 minutes, or until golden brown and firm. Remove from the oven.

While the crust bakes, cook the chorizo: In a small skillet, heat 1 tablespoon of olive oil over medium heat. Add the crumbled chorizo and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes. Drain off any excess grease and set aside.

Spread the crushed tomatoes evenly over the pre-baked cauliflower crust, leaving a small border for the crust. Sprinkle with minced garlic.

Distribute the cooked chorizo evenly over the sauce. Sprinkle the shredded Pepper Jack cheese over the chorizo, followed by the sliced jalapeño peppers.

Return the pizza to the oven and bake for another 5-7 minutes, or until the cheese is melted and bubbly and the edges of the crust are golden.

Remove the pizza from the oven. If desired, garnish with fresh chopped cilantro before slicing and serving hot.
