WHEN I READ ABOUT THIS RECIPE, I COULDN’T WAIT TO TRY IT. I THOUGHT, REALLLLYYYY???? I COULDN’T IMAGINE TRANSFORMING CAULIFLOWER INTO A PIZZA CRUST OF SOME SORT. WELL, IT WORKED! IT WAS DELISH! HUBBY COULDN’T EVEN GUESS IT WAS CAULIFLOWER! THE TRANSFORMATION WAS THAAAAAT GOOD. I THINK THIS RECIPE BEGAN IN THE WORLD OF “LOW CARBING” BUT IT’S JUST PERFECT FOR THE GLUTEN FREE WORLD AS WELL. HOPE YOU GIVE IT A TRY-LET ME KNOW WHAT YOU THINK IF YOU DO!
1 cup cooked, riced cauliflower (USE A RICER OR I HAVE READ SOME PEOPLE USE A FOOD PROCESSOR! I WILL TRY THAT METHOD NEXT TIME)
1 egg
1 cup mozzarellA cheese (I USED SHREDDED MOZZARELLA/PROVOLONE COMBO)
PIZZA SAUCE OF YOUR CHOICE
MORE SHREDDED CHEESE PLUS ANY TOPPINGS YOU LIKE
SECRET IS IN GREASING YOUR PARCHMENT VERY WELL. PAM SPRAY DID NOT WORK WELL ENOUGH FOR THIS. GENEROUSLY OIL A ROUND PIECE OF PARCHMENT WITH OIL AND WIPE OFF EXCESS SO IT DOESN’T LEAK OFF SIDES IN OVEN.
In a medium bowl, combine cauliflower, egg and mozzarella. Press evenly on the parchment.
I baked mine directly on a pizza stone at 450 degrees for 12-15 minutes (15-20 minutes if you double the recipe).
Remove the pan from the oven. To the crust, add sauce, then cheese and toppings.
Place under a broiler at high heat just until cheese is melted!
DANIELLE-HUGS and COOKIES XOXO says
HI JAMIE! SO NICE TO HEAR FROM U-I TRIED WRITING TO U A FEW TIMES ON FACEBOOK AND WAS HOPING FOR A REPLY! YAY! THANKS FOR THE TIPS!! XOXO