Cauliflower Crust Pizza

By sz8jm9

Low carb

Ingredients

• 2 cups cooked, riced cauliflower
• 2 cups shredded mozzarella cheese (or any blend)
• 2 eggs, beaten
• 2 teaspoons dried oregano
• 1 teaspoon crushed garlic
• 1 teaspoon garlic salt
• olive oil (optional)
• pizza sauce, and choice of your toppings*

Details

Cooking time 30mins

Preparation

Step 1

To "rice" the Cauliflower:
Take 1 large head of fresh cauliflower, remove stems and leaves, and chop the florets into chunks. Add to food processor and pulse until it looks like grain. Do not over-do pulse or you will puree it. (If you don't have a food processor, you can grate the whole head with a cheese grater). Place the riced cauliflower into a microwave safe bowl and microwave for 8 minutes. There is no need to add water, as the natural moisture in the cauliflower is enough to cook itself. One large head should produce approximately 3 cups of riced cauliflower. The remainder can be used to make additional pizza crusts immediately, or can be stored in the refrigerator for up to one week.

To Make the Pizza Crust:
1) Preheat oven to 450 degrees. Spray a cookie sheet with non-stick cooking spray or use parchment paper.

2) In a medium bowl, stir together cauliflower, egg and 1.5 cups of mozzarella. Add oregano, crushed garlic and garlic salt, stir. Transfer to the prepared pizza pan and spread evenly. Optional: Brush olive oil over top of mixture to help with browning.

3) Bake at 450 degrees for 15 minutes.

4) Remove from oven.
5) To the crust, add sauce, toppings and remaining 1/2 cup of cheese. Place under a broiler at high heat just until cheese is melted (approximately 3-4 minutes).


*Note: Toppings need to be precooked since you are only broiling for a few minutes.