Cauliflower Crust Pizza

Califlower Crust Pizza

--Debbie Cardon

Prep Time:  10 min

Cook Time:  15 min

Servings:  2

1 cup cooked, riced cauliflower

1 cup shredded mozarella cheese

1 egg, beaten

1 t. dried oregano

1/2 t. crushed garlic

1/2 t. garlic salt

 olive oil (optional)

2 T. diced cooked mushrooms

pizza sauce

2 T. Sundried tomatoes

1 c. fresh spinach (wilted)

additional cheese to sprinkle on top

1 T. Fetta cheese

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 minutes (some microwaves are more powerful than others, so you may need to reduce this cooking time).  Or you can steam it on the stove.  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.  Grease a cookie sheet with olive oil or coconut oil.  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" 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!