Cauliflower (Crust) Pizza:
For a large size pizza:
Preheat oven to 450F
2 cups ‘riced‘ cauliflower
2 cups mozzarella cheeze
2 eggs
Mix the above ingredients together and spread out evenly on a large pizza pan–I usually use a fork sort of pack it down and spread it out as evenly as possible (spray pizza pan with a non-stick cooking spray). Just before you pop it in the oven I usually sprinkle the entire surface of the crust with oregano and some cayanne pepper for a bit of extra zip. You can experiment and use whatever spices you like.
Bake in the oven for 15 minutes (or until it looks like a pizza crust–with some brown on it, etc).
Meanwhile prepare your toppings. You can add whatever you like to the top, but depending on what it is, you may have to pre-cook them. For example things like peppers, onions, and some meats will not have a chance to cook in the oven in the next step, so unless you want crunchy/uncooked toppings, just heat them to your desired consistency in a frying pan while the ‘crust’ is baking. Don’t forget to shred up more mozza for the topping!
Once the crust is finished, switch your oven over to ‘hi’ broil. Apply desired amount of pizza sauce to crust and spread out. Sprinkle shredded mozzarella cheese on top, then add toppings. Pop it in the oven for only a few minutes until cheese is melted to desired consistency and enjoy! Give it a try and reply to comments about how delicious it is.
This pizza is awesome. No need for grains when you have great substitutions like this!
Do you steam the cauliflower first before riceing or is it raw?
I have done it both ways Trudi and I find that when I don’t cook the riced cauliflower there is less moisture in the crusts and it holds together better. Let us know how it turns out!