pizza sauce, shredded cheese and your choice of toppings
Instructions
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-
Preheat oven to 450 degrees. Spray a cookie sheet with non-stick
cooking spray.
In a medium bowl, stir together 1 cup cauliflower, egg and
mozzarella. Add oregano, crushed garlic and garlic salt, stir.
Transfer to the cookie sheet, and using your hands, pat out into a
9 inch round. Optional- Brush olive oil over top of mixture to help
with browning.
Bake at 450 degrees for 15 minutes.
Remove from oven. To the crust, add sauce, toppings and cheese.
Place under a broiler at high heat just until cheese is melted
(approximately 3-4 minutes).
Note that toppings need to be precooked since you are only
broiling for a few minutes.
Note for those that don’ t have a microwave-
You can steam the florets on the stove before ricing them. The
texture and consistency won’t be the same (It will be more like a
puree) but it still works fine once you mix all the ingredients
together. I know because I’ve tried it that way too.
Originally Submitted
3/29/2012
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