-1 head of cauliflower
– toppings (I used tomato, basil, mushroom, sun-dried tomatoes mozzarella cheese for Marguerita pizza)
– spaghetti sauce
– 1 lb shredded mozzarella
– 1 egg
– Italian seasoning, salt & pepper
– cooking spray
– food processor (large slated grater good substitute)
– baking pan
– aluminum foil
– cutting board
– measuring cup
Chop the cauliflower into flowerets chunks, then place in your food processor. Process until it becomes a “rice” like consistency. Depending on how big your food processor is, you might have to do this in reps. If you are using a grater, do not cut the cauliflower into chunks as it is easier to hold the whole head while grating.
In a bowl mix together cauliflower “rice” (3 cups), italian seasoning, salt & pepper (to taste), and 1 cup of mozzarella cheese, and one whole egg to make pizza crust. Microwave for about 8 minutes until cauliflower is steamed.
Rip off a piece of aluminum foil large enough to cover baking dish and spray liberally with cooking spray. Scoop out cauliflower mix on top of foil paper and shape into round shape for pizza crust.
Bake crust for about 15-20 minutes on each side. Make sure crust is golden brown on top and semi-firm before flipping. Take foil paper with pizza crust on top off the baking dish and flip crust directly onto baking dish to cook other side.
Take out fully cooked crust and cover with spaghetti sauce and toppings. Bake for another 10 minutes or until toppings are cooked and cheese is melted.
Let cool for 10 minutes before slicing with a pizza cutter.
Let me know how you fared on your first try! Getting the right consistency and firmness of crust can be tricky your first time because of the moisture of the cauliflower, but I promise you the second time will be a piece of cake! I usually have left over cauliflower “rice” which I like to freeze for future pizza meals or eat with chicken or salmon as a rice substitute.