4 cups cooked, riced cauliflower (1 head of cauliflower)
4 cups shredded mozzarella cheese (2 1/2 for crust, plus more for topping)
1/2 cup whole wheat panko breadcrumbs
1 egg, beaten
2 tsp Italian seasoning (or dried oregano as substitute)
1 tsp garlic powder
1 tsp Himalayan salt
1 tsp extra virgin olive oil
Toppings of your choice
Directions: Preheat oven to 400 degrees. Prepare pizza pan or cookie sheet with non-stick spray or olive oil.
Cut off florets of cauliflower in to medium sized chunks and discard the large stems and leaves. Place in food processor and pulse a second at a time until cauliflower resembles rice (careful to not puree by over-processing). Place the diced cauliflower in a microwave safe bowl and microwave on high for 8 minutes.
Meanwhile, get to preparing any toppings that require cooking. You will want to make sure all toppings are cooked beforehand.
When cauliflower is done cooking in the microwave, let it cool a bit before adding the rest of the ingredients (we don’t want to scramble our beaten egg!). Add 2 1/2 cups shredded cheese, the beaten egg, Italian seasoning, garlic powder, salt and olive oil to the cauliflower and mix well.
Pour out on to the pizza pan and spread out in to a 3/4″ thick circle with a spoon and/or rolling pin. Clean edges up by patting towards inside of the pie to avoid any thinner spots that may overcook. Place in 400 degree oven and bake 25 minutes, or until crust is golden brown.
Once finished, allow to cool for a few minutes before adding toppings – this will help it firm up a bit. When you’re ready, place back in the oven for 5 minutes or until cheese is melted.
Enjoy with your favorite toppings!!!
P.s. I Recommend using lots of veggies to keep it healthy!!