The below recipe is for the crust only but feel free to pile on the toppings of your choice. I didn't want to make a trip to the grocery store so I used what I had in the pantry and refrigerator - tomato paste, meatballs (crumbled), kale and mozzerella cheese. Next time I will definitely use mushrooms and red and green bell peppers.
By the way, Dave is a pizza fanatic and loved this recipe. Yay! A way to eat GOOD pizza for 50 calories per slice and 2 carbs! (If cut into 8 slices. 100/4 if cut into four slices.)
1 cup cooked, riced cauliflower
1 cup parmesan cheese
1 egg, beaten
1 tsp dried oregano
1/2 tsp crushed garlic
1/2 tsp garlic salt
*the toppings of your choice*
To "Rice" the Cauliflower:
Take 1 large head of fresh cauliflower, remove stems and leaves and chop the florets into small pieces. Add to food processor and pulse until it looks like grain. Place the riced cauliflower into a microwave safe bowl and microwave for 8 minutes. (If you don't have a microwave you can steam before transferring to the food processor.) Then, this is an important step, transfer the cauliflower into a dishtowel or cheesecloth and squeeze out as much moisture as possible. One large head should produce approx 3 cups of riced cauliflower. The remainder can be used to make additional crust immediately or can be stored in he refrigerator for up to one week.
To make the Pizza Crust:
Preheat over to 450 degrees. Spray a non-stick cookie sheet with a non-stick cooking spray. In a medium bowl, stir together 1 cup cauliflower, egg and parmesan cheese. Add oregano, crushed garlic and garlic salt, stir. Transfer to the cookie sheet and using your hands, press out into a 9" round. (Spray top with olive oil to help with browning.) Bake at 450 for 15 minutes. Remove from oven. To the crust, add sauce, toppings and cheese. Place under a broiler at high heat just until cheese is melted. (Approx 3-4 minutes.) *
*The toppings I used didn't have to be precooked but if you are using vegetables you will want to cook them first.