Who doesn't love Pizza? Anyone trying to maintain a healthy diet or cutting gluten may say they're feeling less than fond of one of America's favorite foods. A hot pie fresh from the oven is enough to make your mouth salivate and consider giving in, but you know afterward you'll feel bloated and sluggish among other adverse conditions that arise when we eat unhealthily.
But, the fantastic news is, you can have your pizza and eat it too with this cauliflower crust recipe. It's yummy. It's satisfying. And it's full of nutrition. Now, who doesn't love pizza?
-1 cup cooked, riced cauliflower
-1 cup shredded dairy-free mozzarella cheese (dairy free brand is Daiya)
-1 egg, beaten
-1 tsp dried oregano
-2 cloves minced garlic
-1/4 tsp garlic salt
-pizza sauce (~1/4 cup), shredded cheese (~1/3 cup), additional toppings.
To "rice" the cauliflower: remove stems and leaves, and chop the florets into chunks. Add to food processor and pulse until it looks like grain. Do not over-do pulse or you will puree. If you don't have a food processor, you can grate the whole head with a cheese grater.
Microwave riced cauliflower for 8 minutes, stirring gently halfway. One large head should produce approx 3 cups. Or you can cook on stovetop up to 12 minutes while gently adding in water (the remainder can be stored in the refrigerator for up to one week.)
Preheat oven to 450 degrees. Line a cookie sheet with parchment paper.
In a medium bowl, stir together 1 cup cauliflower, egg, and mozzarella. Add oregano, minced garlic and garlic salt, stir. Transfer to the cookie sheet, and using your hands, pat out into a 9" round. Just before popping in the oven brush 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 broiler at high heat just until cheese is melted. Approx 4 minutes.