Wheat Free Pizza

By mamapig

Pick a sauce without high fructose corn syrup or sucrose. You'll have to eat this pizza with a fork.

Ingredients

• 1 head cauliflower, cut into 1 to 2 inch pieces
• 3/4 about 3/4 cup extra virgin olive oi, dividedl
• 2 large eggs
• 3 cups shredded mozzarella cheese (12 oz.)
• choice of meat toppings: 1/2 pound sausage (preferably uncured), sliced pepperoni (preferably uncured)
• 12 oz. pizza sauce or 2 cans (6 oz. each) tomato paste
• choice of vegetables toppings: chopped peppers, sun dried tomatoes, chopped onions, chopped or sliced portobello mushrooms, fresh spinach, sliced olives, diced broccoli
• fresh or dried basil
• fresh or dried oregano
• black pepper
• 1/4 cup grated Parmesan cheese

Preparation

Step 1

In a large pot of boiling water or in a vegetable steamer, cook the cauliflower until soft, about 20 minutes. Drain and transfer to a large bowl. Mash until the consistency of mashed potatoes with minimal chunks. Add 1/4 cup of the oil, the eggs, and 1 cup of the mozzarella cheese and mix well.

Preheat the oven to 350°. Lightly coat a pizza pan or large rimmed baking sheet with about 1 Tbs. olive oil.

Pour the cauliflower mixture onto the pizza pan and press the dough into a flat, pizza like shape no more than 1/2 inch thick, mounding it up higher on the edges. Bake for 20 minutes.

If using ground sausage or meat cook and drain it.

Remove the pizza crust from the oven (leave the oven on) and spread it with the pizza sauce, the remaining 2 cups of cheese and the vegetable and meat toppings, basil, oregano and pepper. Drizzle with the remaining 1/2 cup olive oil and sprinkle with Parmesan cheese. Bake until the mozzarella melts, 10 to 15 minutes.

Cut the pizza into wedges and use a spatula to transfer to plates.