Even teenagers like this!
- ½ head cauliflower (about 2 cups riced)
- 3 cloves garlic, minced
- 1 cup shredded mozzarella cheese
- 1 egg, beaten
- 2 Tbsp ground flax seed
- 1 teaspoon basil
- 1 teaspoon oregano
1. Pre-heat oven to 350° F.
2. Prep a cookie sheet or pizza stone. You can grease the cookie sheet or use parchment paper.
3. Cut the cauliflower and place in steamer and cook until tender. Place in bowl and use pastry cutter to “rice” the cooked cauliflower.
4. In a bowl combine the cooked cauliflower with all remaining ingredients.
5. Spread dough out evenly over parchment paper (or stone) – about ¼ to ⅓ of an inch thick. The pizza should be about 9-10 inches in diameter.
6. Bake for 25-30 minutes or until the crust is golden, crispy on the edges and cooked through the middle.
7. Remove the crust from the oven.
8. After a few minutes, you can carefully flip the crust over using another piece of parchment paper and a plate, so that the crispy side is face down.
9. Top with pizza sauce and toppings*. Be careful not to add too many heavy toppings as you don’t want to weigh down the crust.
10. Broil the pizza for 5 minutes, or bake for 12 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.
*You can top the pizza with whatever you like, just make sure the toppings are already cooked since you’ll only be broiling the pizza for a few minutes. For starters, spread on a layer of homemade pizza sauce or roasted vegetables and a sprinkle of the shredded mozzarella, about 2 Tablespoons. The crust already has cheese so you don’t need much on top. Also keep in mind that the cauliflower crust isn’t quite as hearty as most regular dough-based crusts so you don’t want to weigh it down with a ton of ingredients. Keep it simple.