YOU WON'T BELIEVE IT'S CAULIFLOWER PIZZA CRUST

You Won't Believe it's Cauliflower Pizza Crust image

Delicious and easy (Gluten Free too)Can be made then frozen until ready to eatCan be held in your hand--It is Pizza Crust you knowMay make into "breadstick" shape rather than pizza crust shape

Provided by @MakeItYours

Number Of Ingredients 6

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Ingredients

1 cup raw, grated (or chopped in food processor) cauliflower*
1 egg
1 cup mozzarella cheese
1 tsp oregano
2 tsp parsley
(may add other italian spices as desired-such as dried or fresh basil)

Steps:

Makes 4, 1-slice servings. Can be doubled for a larger pizza Preheat oven to 450 degrees.Spray a cookie sheet with non-stick spray or use parchment paper. (optional-use coconut oil and sprinkle with parmasean cheese before laying dough onto baking surface. Increases calories but I like health benefits of coconut oil. Some, in this forum, may not appreciate using this oil.) In a medium bowl, combine cauliflower, egg, mozzarella and all desired spices. Press evenly on baking pan or pizza stone. Bake at 450 degrees for 12-15 minutes (up to 20 minutes if you double the recipe). You may turn over once if desired.Remove the pan from the oven. To the crust, add sauce, then toppings and cheese. (Get creative and top with chopped apples and cheese or your own combinations of whatever you like on a pizza. Some examples to choose from are jack cheese, onion, fresh or dried tomatoes, artichokes, shredded/cooked chicken, turkey pepperoni, pineapple, mushrooms, marinara sauce, bell peppers, whatever peppers you like, fresh mushrooms, fresh basil...your imagination is the limit.)Place under broiler, on high heat, until cheese is melted.Reheats nicely and can still be held in the hand, even the next day. (If you don't press "dough" too thin, make small rounds and add enough egg to hold together.)Pizza crusts can be frozen after the initial baking and used later. *If using frozen cauliflower, prepare according to package directions. After cooked and slightly cooled, shred cauliflower with a cheese grater, (or grater blade on food processor) and then measure for the recipe. (An "unpacked/loose" cup.) Be sure to drain WELL.Guestimate~Approximately two and a quarter cups of 1" cauliflower would grate into one cup of grated (or riced) cauliflower.For lower calories substitute two egg whites for whole egg and low or no fat mozzarella cheese. Don't spread too thin or it will fall apart, too thick and it's doughy in the middle.addendum-please share your personal experience.