Cauliflower Pizza Crust Ingredients 1 cup cooked, riced cauliflower 1 cup shredded mozzarella cheese (I use goat cheese) 1 egg, beaten 1 tsp dried oregano 1/2 tsp minced garlic 1/2 tsp kosher salt olive oil (optional) pizza sauce, shredded cheese and your choice of toppings* Directions Remove stems and leaves from 1 head of cauliflower, and chop the florets into chunks. Add to your food processor and pulse until it looks like grain. Do not over-do pulse or you will puree it. (You can also use a cheese grater). the cauliflower into a microwave safe bowl and microwave for 3-4 minutes “riced” (may need to adjust according to your microwave). No need to add water. One large head will produce between 2 and 3 cups of riced and cooked cauliflower. The remainder can be used to make additional pizza crusts immediately, or can be stored in the refrigerator for up to a week. To make the pizza crust: Preheat oven to 450 degrees. Spray a cookie sheet with non-stick cooking spray (or use non-stick aluminum foil on a cookie sheet, which is what I did). In a medium bowl, stir together 1-cup cauliflower, beaten egg and mozzarella. Add oregano, minced garlic and salt, mix well. Transfer the mixture to your cookie sheet, and pat out into a 9″ round. Bake at 450 degrees for 12-15 minutes. Remove from oven and let cool awhile. This helps to make the crust more solid. To make the
Cauliflower Pizza Crust Ingredients 1 cup cooked, riced cauliflower 1 cup shredded mozzarella cheese (I use goat cheese) 1 egg, beaten 1 tsp dried oregano 1/2 tsp minced garlic 1/2 tsp kosher salt olive oil (optional) pizza sauce, shredded cheese and your choice of toppings* Directions Remove stems and leaves from 1 head of cauliflower, and chop the florets into chunks. Add to your food processor and pulse until it looks like grain. Do not over-do pulse or you will puree it. (You can also use a cheese grater). the “riced” cauliflower into a microwave safe bowl and microwave for 3-4 minutes (may need to adjust according to your microwave). No need to add water. One large head will produce between 2 and 3 cups of riced and cooked cauliflower. The remainder can be used to make additional pizza crusts immediately, or can be stored in the refrigerator for up to a week. To make the pizza crust: Preheat oven to 450 degrees. Spray a cookie sheet with non-stick cooking spray (or use non-stick aluminum foil on a cookie sheet, which is what I did). In a medium bowl, stir together 1-cup cauliflower, beaten egg and mozzarella. Add oregano, minced garlic and salt, mix well. Transfer the mixture to your cookie sheet, and pat out into a 9″ round. Bake at 450 degrees for 12-15 minutes. Remove from oven and let cool awhile. This helps to make the crust more solid. To make the