Cauliflower Pizza Crust


1/2 head cauliflower (about 2 cups riced)
1 clove garlic, minced
1 cup part-skim shredded mozzarella cheese
1 egg, beaten
1 teaspoon basil
1 teaspoon oregano

Top the pizza with already cooked toppings, because you’ll only be broiling the pizza for a few minutes. Use pizza sauce, sautéed onions and peppers, basil and an extra sprinkle of shredded mozzarella. The crust already has cheese so don’t add much on top. Also the cauliflower pizza crust is less firm than most regular dough-based crusts so you don’t want to weigh it down with a lot of ingredients.

Preheat oven to 400° F.
Prep a cookie sheet or pizza stone by greasing it with oil. You can grease the cookie sheet or use greased aluminum foil. It will stick if you don't grease it properly!

Remove the stems and leaves from your cauliflower and chop the florets into chunks. Add to a food processor and pulse just until the texture is similar to rice. If you don't have a food processor, you can grate the cauliflower with a cheese grater.

Sauté cauliflower "rice" in a non-stick skillet over medium heat and cook until translucent, approximately 6-8 minutes. (Or microwave cauliflower in an uncovered microwave-safe bowl and cook for 8 minutes.)

In a bowl combine the cooked cauliflower with all remaining ingredients.

Spread dough out evenly over pan - about 1/4 to 1/3 of an inch thick. The pizza should be about 9-10 inches in diameter.

Bake for 25-30 minutes or until the crust is golden, crispy on the edges and cooked through the middle.

Remove the crust from the oven.

Top with pizza sauce and toppings.

Broil the pizza for 5 minutes, or until the toppings are hot and the cheese is melted. Allow the pizza to cool for 2-3 minutes then cut and serve immediately.
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