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For the Crust: Preheat oven to 350°F Place ten 3.5-inch tart pans on top of a baking sheet and spray with nonstick spray. Add the cauliflower rice to a food processor and pulse until finely ground. Cook the cauliflower in the microwave, according to package instructions. Let cool. Squeeze out as much liquid as possible from the cauliflower, using a dish towel to wring out the moisture. Transfer the cauliflower to a bowl and add the remaining crust ingredients. Mix together with a fork. Add about 2 tablespoons of the mixture to each of the tart pans and press evenly into the bottom and up the sides. Bake 15-20 minutes, or until golden brown. Let cool. Remove the cauliflower pie crust from the tart pans. First remove the outer ring. Then carefully use a small offset to separate the bottom of the crust from the bottom of the tart pan. Place pie crusts on a parchment-lined baking sheet. For the Pizza Filling: Heat about 1 tablespoon of olive oil in a small skillet over medium high heat. Add the sausage and cook until browned, about 7-10 minutes, breaking up with a wooden spoon. Drain on a paper towel lined plate. Add 2 teaspoons of tomato sauce to each crust and spread. Top with mozzarella, sausage crumbles, onions, peppers and olives. Bake 7-10 minutes, or until cheese is melted and bubbly. Combine the remaining tomato sauce, sausage, onions, peppers and olives in a bowl and microwave until warm. Serve on the side with the cauliflower pizza pies.
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950F gas pizza oven — Neapolitan pizza in 60 seconds
Compact chopper — pesto, salsa, baby food, dressings, nut butter
Cordierite pizza stone — absorbs moisture for crispy crust
Wooden pizza peel — flour-coated launch into oven or pizza stone
Large rocker blade — cut pizza cleanly without dragging toppings