Wednesday, May 16, 2012

Cauliflower Pizza Crust

For those of you looking to cut back on carbs, this is a WONDERFUL alternative. I was pleasantly surprised! Thanks to my great friend, Holly for the recipe!

You'll need:
2 cups cooked riced cauliflower
2 cups shredded mozzarella cheese
2 eggs, beaten
2 tsp dried oregano
1 tsp crushed garlic
a little olive oil (optional)
Pic taken from this blog, although mine looked just the same!

To rice the cauliflower: Take on large head of fresh cauliflower and remove the stems and leaves. Chop the florets into chunks. Add to food processor and pulse until it looks like grain. Don't overdo it or you'll get a puree, which is not what you want! Microwave the riced cauliflower in a bowl for 8 minutes. You don't need to add water because there is enough water already in it to cook. One large head should produce approximately 3 cups of riced cauliflower and extra can be stored in the fridge up to 1 week.

To make:
1. Preheat oven to 450 degrees.
2. Mix together all ingredients (except olive oil). Transfer this mixture to your pizza baking sheet or stone and form a 9" round pizza crust. Optional: brush olive oil over the top to help with browning.
3. Bake at 450 for 15 minutes.
4. Remove from Oven.
5. Top the crust with sauce and any other toppings and cheese you would like. Place under a broiler at high heat for 3-4 minutes, just until cheese is melted.

Note: Obviously the toppings, like meat, should be precooked since this isn't adequate time in the oven to cook them completely.

The crust is not as hard and formed as bread, and probably has to be eaten with a fork, but I have found that it's irrelevant to me because it's just THAT GOOD. :) Happy cooking!

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