Cauliflower Crust Pizza

I'm going to share a secret with you. 

Come in a little closer.

Are you ready?

Cauliflower Pizza Crust is da bidness. 

Ok.  I know.  Pizza with a cauliflower crust.  It sounds gross, but I'm telling you, this is a Pizza Revolution.

Delicious.  Low-Carb.  Gluten-free.

Do you need more convincing?  Check out how delicious (and normal) it looks!

I hope that helped.  They do say that a picture is worth a thousand words ya know.

Whenever I come across a gluten-free recipe that doesn't have a bajillion different kinds of intimidating gluten-free flour that takes over my pantry space and my budget, I get really excited.  I also feel the immediate need to inform my gf bestie of any such discoveries.  Megan, are you reading this?!

Don't be deceived by the main ingredient.  Ben doesn't even like cauliflower and had a minor panic attack when he saw what I was doing with it.  I'm pretty sure he was about .2 seconds away from putting on his shoes and heading to Wendy's for sustenance.  Much to his surprise, he couldn't get enough of this pizza.

Now, I'm not going to lie to you and tell you Cauliflower Crust Pizza is exactly like its Pizza Dough Sister.  It's not really a pick up and eat kind of deal.  You could certainly eat it that way, but I would not advise it lest you end your meal with a tomato sauce bib.  However, it is incredibly delicious. 

My words of advice to you?  Just try it.  I hope you enjoy this new discovery as much as I do!

Recipe from Eat. Drink. Smile.

Ingredients:

1 cup cooked, riced cauliflower
1 cup shredded mozzarella cheese
1 egg, beaten
1 tsp dried oregano
1/2 tsp crushed garlic
1/2 tsp garlic salt
olive oil (optional)
pizza sauce, shredded cheese and your choice of toppings*

To "Rice" the Cauliflower:

Take 1 large head of fresh 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 it. (If you don't have a food processor, you can grate the whole head with a cheese grater). Place the riced cauliflower into a microwave safe bowl and microwave for 8 minutes. There is no need to add water, as the natural moisture in the cauliflower is enough to cook itself.

One large head should produce approximately 3 cups of riced cauliflower. The remainder can be used to make additional pizza crusts immediately, or can be stored in the refrigerator for up to one week.

To Make the Pizza Crust:

Preheat oven to 450 degrees. Spray a cookie sheet with non-stick cooking spray.

In a medium bowl, stir together 1 cup cauliflower, egg and mozzarella. Add oregano, crushed garlic and garlic salt, stir. Transfer to the cookie sheet, and using your hands, pat out into a 9" round. Optional: Brush olive oil over top of mixture to help with browning.

Bake at 450 degrees for 15 minutes.  If your pizza pan has holes in it like mine, make sure you put a pan on the rack underneath to catch the drips.

Remove from oven.  Add sauce, toppings and cheese to the crust. Place under a broiler at high heat just until cheese is melted (approximately 3-4 minutes).

Enjoy!
*Note that toppings need to be precooked since you are only broiling for a few minutes.

*Note that I doubled the recipe to make one big pizza.