Cauliflower is all the rage lately on Pinterest. I’ve looked on with skeptical curiosity but finally decided to take the plunge given our goal to keep eating healthy. I will say making this crust was a bit more work than I expected, but, it really, truly was delicious. My crust was a bit soft in the center so I think I could have cooked the crust a few more minutes or the tomato sauce was too much to handle (I’ll have to make a few more before I can submitt a perfect recipe to you all). But if you are gluten free and cutting back on carbs (or want to hide some veggies from your kids) this recipe is a great option. It can be fun to do as a family, too!

Ingredients:

• 1 head of cauliflower
• 1 egg
• Salt & Fresh Cracked Black Pepper
• Garlic Powder
• Dried or Fresh Chopped Oregano
• Red Pepper Flakes (optional for some spice)
• 1 TBSP flax seed meal (optional)
• 1/4 cup reduced fat mozzarella cheese
• Few TBSPs of fresh grated parmigiano reggiano cheese

Instructions:

• Put your pizza stone in the oven at 450 degrees.
• Place your cauliflower in the blender and pulse until it looks like rice or some people say, snow.

• Place the cauliflower in a microwave safe bowl and microwave for about 4 minutes. It will come out piping hot. Dump the mixture on to a clean dish towel and when it’s cooled enough squeeze all the water out–this will take you several minutes. You will be shocked by the amount of water that comes out!
• In a mixing bowl add the egg, cheeses, and seasonings. (I have used fresh parsley and the spicy oregano I grow in my garden) Incorporate the cauliflower and mix together–use your hands!

• Roll it into a ball and place on top of a piece of parchment paper.

• Using your hands press down on the “dough” flattening it out into the shape of a pizza. I used my fingers to create a crust around the edge.

• Place the crust on the parchment paper on the pizza stone and cook for 15 minutes

• I topped mine with some leftover homemade sauce, caramelized onions, reduced fat mozzarella cheese, a sprinkle of parmesan cheese and of course some spicy soppressata.
• After your toppings are done, bake the pizza until the cheese is bubbly and browning. NOTE: let your pizza cool and set a few minutes before you cut into it or it will be messy and more difficult to pick up a slice and eat it. Buon Appetito!

Here’s another version I did with zuchinni, tomatoes and shrimp.