Char Siu Pork Shoulder Cauliflower Pizza

Ingredients

• 450 g Pork shoulder, trimmed
• 600 g Cauliflower florets
• 120 g Mozzarella cheese, shredded
• 1 Egg
• 2 tbsp Olive oil
• 3 tbsp Low‑carb hoisin‑free glaze (e.g., soy sauce, ginger, garlic, erythritol)
• 1 tsp Garlic powder
• 1 tsp Paprika
• ½ tsp Salt
• ¼ tsp Black pepper

Instructions

1. 1

   Preheat the oven to 220°C (425°F). Line a baking sheet with parchment paper.

2. 2

   Process the cauliflower florets in a food processor until they resemble fine rice, then microwave for 5 minutes, let cool, and squeeze out excess moisture with a clean kitchen towel.

3. 3

   In a bowl combine the cauliflower, egg, 1 tbsp olive oil, garlic powder, paprika, salt, and pepper. Mix until a dough forms, then spread onto the prepared sheet into a thin ¼‑inch circle. Bake 12‑15 minutes until lightly golden.

4. 4

   While the crust bakes, cut the pork shoulder into 2‑cm strips. Toss with the remaining 1 tbsp olive oil, a pinch of salt, and pepper. Roast on a separate rack at 220°C for 20‑25 minutes, turning once, until the meat is caramelized and reaches 63°C internal temperature.

5. 5

   Brush the low‑carb glaze over the roasted pork strips and set aside.

6. 6

   Remove the cauliflower crust, sprinkle the shredded mozzarella evenly, then top with the glazed pork strips. Return to the oven and bake another 8‑10 minutes, until the cheese melts and the edges of the crust are crisp.

7. 7

   Let the pizza rest 5 minutes, slice into 3 portions, and serve.