Yield
1 serving

How to Make It

Step 1

To "Rice" the Cauliflower:

Step 2

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 itself.

Step 3

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.

Step 4

To Make the Pizza Crust:

Step 5

Preheat oven to 450 degrees. Spray a cookie sheet with non-stick cooking spray.

Step 6

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.

Step 7

Bake at 450 degrees for 15 minutes.

Step 8

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).

Step 9

Enjoy!

Step 10

*Note that toppings need to be precooked since you are only broiling for a few minutes

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