How good does this look? Crunchy, crispy, totally carb-free pizza!
Serves 2 to 4
½ head cauliflower (about 2 cups riced)
1 clove garlic, minced
1 cup shredded mozzarella cheese
1 egg, beaten
1 tsp basil
1 tsp oregano
Pre-heat the oven to 400° F.
Prep a cookie sheet or pizza stone by grease it with oil. You can grease the cookie sheet or use greased aluminum foil. It will stick if you don’t grease it properly.
Remove the stems and leaves from the cauliflower and chop the florets into chunks. Add to a food processor and pulse just until the texture is similar to rice. If you don’t have a food processor you can grate the cauliflower with a cheese grater or chop it.
Sauté cauliflower “rice” in a non-stick skillet over medium heat and cook until translucent, approximately 6-8 minutes.
In a bowl combine the cooked cauliflower with all remaining ingredients.
Spread dough out evenly over the greased foil (or stone) – about ¼ to ⅓ of an inch thick. The pizza should be about 9-10 inches in diameter.
Bake for 25-30 minutes or until the crust is golden, crispy on the edges and cooked through the middle.
Remove the crust from the oven.
Top with pizza sauce and toppings. Be careful not to add too many heavy toppings as you don’t want to weigh down the crust.
Broil the pizza for 5 minutes, or until the toppings are hot and the cheese is melted. Allow the pizza to cool for 2-3 minutes then cut and serve. Enjoy!
