Thursday, August 11, 2016
Cauliflower Crust Pizza
2 c cooked, riced cauliflower
2 c shredded mozzarella cheese
2 eggs, beaten
2 tsp dried oregano
1 tsp minced garlic
1 tsp garlic salt
2 c pizza sauce (I use some form of organic pasta sauce, usually roasted garlic.)
2 c shredded cheese
Your choice of toppings
(Note: toppings need to be precooked since you are only broiling for a few minutes.)
Take 1 large head of fresh cauliflower, remove leaves, and chop the florets and stems into chunks. Add to food processor and rice it - pulse until it looks like grain. Do not over-do pulse or you will puree it. (Note: one large head should produce approximately 4 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 a week for other uses.)
Steam the riced cauliflower until soft, then drain it for at least an hour. (Note: you can microwave it for about 8 minutes without adding any water, in which case there’s no need to drain it.)
First, make the crust:
Preheat oven to 450 degrees. Grease a cookie sheet with olive oil.
In a medium bowl, stir together cauliflower, eggs and mozzarella. Add oregano, crushed garlic and garlic salt, and mix well. Transfer to the cookie sheet, and using your hands, pat out into a 12" round, then use the back of a spatula to level it.
Bake at 450 degrees for 15 minutes.
Finally, turn it into pizza!
Remove from oven and add sauce, cheese, and toppings. Place under a broiler at high heat just until cheese is melted - approximately 3-4 minutes.