Craving pizza, but trying to reduce your carb intake?
This recipe might be a great alternative for you. My family loves this recipe!
3 cups riced cauliflower (1 head)
3 cups (fat free) mozzarella cheese
Your choice of toppings
How to "rice" cauliflower:
Remove the leaves and the core from the cauliflower. Cut it into little florets and put them in your food processor (I used our Vitamix). Pulse until the pieces have the size of rice. (If you don't have a Vitamix or other food processor you can grate the florets using a cheese grater).
Place everything in a microwave safe bowl and microwave for 8 minutes. You don't need to add water for cooking process. (Or use a pan to cook it, if you don't have a microwave).
If your pizza is going to be smaller you can freeze the leftover riced cauliflower.
How to make the crust:
Preheat your oven to 450 degree.
Mix the riced cauliflower together with the cheese, the 3 (beaten) eggs and season it with 1 Tbs Oregano and 1 Tbs minced garlic. (Or how ever you prefer to season it).
Transfer the mixture on a baking sheet (ours is 15 1/2" x 10") and spread it out with your hands and create your pizza crust. Place it in the oven and bake it for 15 minutes.
Once you have baked the dough you can start adding the tomato sauce, your choice of toppings and cheese! You can use canned tomato sauce. I like to make our own one. Chop up your tomato in your choice of blender and season it with minced Garlic, Sea Salt, Pepper, Oregano or your choice of spices). Note: Your toppings have to be precooked before you place them on the pizza because it's just going to be in the oven for a few minutes. Place it underneath the broiler on high until the cheese is melted. (I personally don't use cheese on my piece since it's already in the crust).
Inspired by: Eat-Drink-Smile