2 cups cauliflower, riced (about 1/2 head)
1 clove minced garlic
1 cup part-skim mozzarella cheese, shredded
1 egg, beaten
1 tsp basil
1 tsp oregano
1/4 cup marinara
1/2 cup shredded mozzarella, for topping (Colleen used 1/4 cup. ha!) :)
Toppings (veggies, pepperoni, etc) I used sliced olives, orange and yellow peppers, & purple onions)
Preheat the oven to 400 degrees. Line a pan with parchment OR you may use a pizza stone, etc. Remove the stems and leaves from the cauliflower and chop the florets into bite-sized pieces. Put the cauliflower in a food processor and pulse until the texture is similar to rice.
Saute the cauliflower in a non-stick skillet until translucent (6-8 minutes over medium heat). I have to be honest, I started by adding 2 tbsp of olive oil but I think in the future I may just "steam it." It didn't need the extra calories and I ended up needing to add water anyway. You could add water and microwave it for 6 minutes, but I try to avoid the microwave as much as possible.
In a medium bowl, mix the cauliflower with the mozzarella, egg, basil, and oregano. Spread it out onto your prepared pan. It should be 9-10 inches in diameter. I used a cookie sheet, thus the shape. ;)
Bake at 400 for 25-30 minutes until the crust turns a pretty golden color. Remove the crust and add the toppings. Go light! You don't want to weigh down the crust. Broil the pizza about 5 minutes (don't put it too high in the oven!) until the cheese is bubbly. Cool for 3-5 minutes and serve.
You won't regret making this pizza! It is worth every minute in the kitchen--it is delicious! I may try it in the future with daiya cheeze. I think it would still be yummy. Also next time I am going to top it margherita style with fresh tomatoes and basil leaves. I think this crust is very versatile!
If you prepare it without the olive oil, each piece (8 pieces total) is about 150 calories. I'll have to get a better calorie count next time but I shredded the cheese from a block and forgot to weigh it. Sorry kids.
