This cheesy cauliflower pizza crust is—dare we say it—even better than bread.
1 cup riced cauliflower
3 cups mozzarella, divided
1 teaspoon dried oregano
1/2 teaspoon garlic salt
1 teaspoon crushed garlic
Toppings: Olives, Artichokes, Sun-dried tomatoes
How to Make It
Pulse one head of chopped cauliflower into chunks in a food processor until it looks like grain. Microwave the cauliflower for 8 minutes.
In a medium bowl, stir together 1 cup riced cauliflower, 1 1/2 cups mozzarella, oregano, garlic salt, garlic, and egg. Spray a cookie sheet with cooking spray. Pat mixture out into a 9-inch circle. Brush with olive oil. Bake the crust at 450° for 15 minutes.
Top the pizza with 1 1/2 cups mozzarella, olives, artichokes, and sun-dried tomatoes. Broil 3-4 minutes or until cheese melts.
By microwaving it, you are not adding additional water. In fact, the amount of overall water would decrease. (Microwaves work by sending vibrations of the same frequency of the Hydrogen-Oxygen bond, adding energy (heat) to the molecules quickly. That's why dry foods don't heat up very well in the microwave.) If you want to avoid using the microwave, then I would recommend using a cooking method that doesn't add water. Do NOT boil it, and I wouldn't steam it either. Those would add extra water and you would most likely end up with a mushy, gooey end product. Maybe baking or roasting it would be better.
I was wondering the same thing about the no mirowave. We just don't have one, period. It died several years ago and all I did was defrost meat. Now, I just try to plan ahead and we never replaced the microwave. Don't miss it. Maybe steaming until crisp tender, but not limp, then ricing would work ok.
If you are looking for a low fat version, search on the Internet. The cheeses and oils kill it (fast content wise). I made a vegan version work while what flour and nutritional yeast. Yummy. Make sure you use parchment paper or it will stick even with non stick spray