Pizza with cauliflower crust

If you have ever been to my house for lunch during the summertime, then you have probably tried this cauliflower crust pizza.  I could probably eat this every day!

Ingredients

·       2 cups cooked, riced cauliflower

·       2 cups shredded mozzarella cheese

·       2 eggs, beaten

·       1 teaspoon dried oregano

 teaspoon crushed garlic or garlic paste

·       ½ teaspoon garlic salt

·       olive oil (optional) 

·       clean pizza or pasta sauce, shredded cheese and choice of your toppings

Instructions
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:

1.     Preheat oven to 450 degrees. Spray a cookie sheet with non-stick cooking spray or use parchment paper.

2.     In a medium bowl, stir together cauliflower, egg and  1 cup 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.

3.     Bake at 450 degrees for 15 minutes.

4.     Remove from oven.

5.    To the crust, add sauce, toppings and remaining cheese. Place under a broiler at high heat just until cheese is melted (approximately 3-4 minutes).

*Note: Toppings need to be precooked since you are only broiling for a few minutes.