HAWAIIAN PULLED PORK PIZZA WITH CAULIFLOWER CRUST

Steps:

• For the Hawaiian pulled pork: Preheat the oven to 275 degrees F.
• Mix the onion powder, garlic powder, 2 teaspoons salt and 1 1/2 teaspoons pepper in a small bowl. Rub the mixture on all sides of the pork. Combine the pineapple, hoisin, honey, soy sauce, vinegar, and 1 cup water in a Dutch oven. Add the pork and bake for 6 hours (alternatively, cook the pork in a slow cooker for 8 hours on low).
• Shred the pork with 2 forks, removing any large pieces of fat. Return to the Dutch oven and stir to incorporate with the sauce.
• For the cauliflower crust: Increase the oven to 400 degrees F. Line a baking sheet with parchment paper.
• Break the cauliflower into florets and pulse in a food processor until fine. Steam in a steamer basket and drain well. (I like to put it on a towel to get all the moisture out.) Let cool.
• Combine the cauliflower with the mozzarella, Parmesan, oregano, garlic powder, eggs and 1/2 teaspoon salt in a bowl. Transfer to the center of the prepared baking sheet and spread into a circle, resembling a pizza crust. Bake until brown and crispy around the edges, about 20 minutes.
• Top the pizza with 1 1/2 cups pulled pork, the fresh pineapple and mozzarella and bake until warmed through and the cheese is melted, about 10 minutes more.
• Garnish with pickled red onions and cilantro.
• Put the onions in a nonreactive heatproof bowl. In a small saucepan over medium heat, combine the bay leaf, vinegar, sugar, 1/2 cup water, 1 teaspoon salt and 1/4 teaspoon pepper. Bring to a low boil and allow the sugar to dissolve. Pour over the onion and let stand about 20 minutes. Remove the bay leaf and drain the onion, discarding the liquid.