pizza sauce, shredded cheese and your choice of toppings
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
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
To Make the Pizza Crust-
Preheat oven to 450 degrees. Spray a cookie sheet with non-stick
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
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 doní t have a microwave-
You can steam the florets on the stove before ricing them. The
texture and consistency wonít 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 Iíve tried it that way too.
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