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Ingredients
1 cup cooked, riced cauliflower
1 cup shredded mozzarella cheese
1 egg, beaten
1 tsp dried oregano
1/2 tsp crushed garlic
1/2 tsp garlic salt
olive oil optional
pizza sauce, shredded cheese and your choice of
toppings
Directions
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 minute. 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.
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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 9inch
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.
Enjoy
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