Cauliflower Crust Pizza

4 cups “riced” cauliflower (buy it riced, or pulse in food processor until rice-sized
1 egg
½ cup parmesan cheese (the cheap kind in a shaker is dry and works best here)
½ cup grated mozzarella cheese
1 ½ teaspoons granulated garlic
2 teaspoons Italian seasoning
2 tablespoons of coconut flour (or other absorbent flour)
fine cornmeal, for sprinkling
salt and pepper
Pizza toppings: sauce, cheese, veggies, cooked meat

Heat oven to 400. Place the cauliflower in a microwave-safe dish with 2 tablespoons of water, cover and cook in microwave for 4-5 minutes, or until tender but not mushy. Remove from microwave, drain off water, gently pressing out excess moisture with a spoon, and cool.  Meanwhile, in a large bowl, whisk the egg with the cheeses, garlic and Italian seasoning.  Place the cooled cauliflower in several paper towels, or in a thin clean dish towel, and gently but firmly squeeze out excess moisture.  (You may be surprised by how much liquid you can squeeze out!)  Add the squeeze cauliflower to the egg and cheese mixture and combine well.  Sprinkle in the coconut flour, salt and pepper and mix well.  Mixture will not stick together.  Don’t worry.  Line a baking sheet with parchment paper and spray with nonstick spray.  Divide the dough into 2 or 3 mounds, and gently shape them into pizza crusts, doing your best to push the dough together to make clean edges.  Bake until dark golden brown, about 20 minutes.  Remove from the oven and let cool for 5-10 minutes.  Flip with a spatula, and sprinkle the bottom of the baking sheet with a little cornmeal.  Top the crust with sauce, cheese, toppings and bake until melted, about 10 more minutes.   Tip: You can bake extra crusts and freeze them for future use.  Tip: You can make smaller crusts in a skillet – fry 3-4 minutes per side — but note they will not be as firm, so use a knife and fork to eat.

4-6 servings
Prep & Cooking Time:
45 minutes
Skill Level: