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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*
Directions
- 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.
- Remove from oven. To the crust, add sauce, toppings and cheese. 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.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 188g | |
| Calories 527 | |
| Calories from Fat 326 | 62% |
| Total Fat 36.41g | 46% |
| Saturated Fat 19.59g | 78% |
| Trans Fat 0.0g | |
| Cholesterol 277mg | 92% |
| Sodium 833mg | 35% |
| Potassium 231mg | 7% |
| Total Carbs 7.09g | 2% |
| Dietary Fiber 0.6g | 2% |
| Sugars 1.56g | 1% |
| Protein 42.26g | 68% |
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