right out of the oven!
I don't know many people who don't love pizza and I'm certainly not one of them. I don't choose it very often because it's very dense in calories and it's mostly carbohydrates, which I have to limit because I'm a diabetic. But making the crust from riced cauliflower is a whole new ball game! Don't be too quick to judge - it tastes nothing like cauliflower when baked as a crust. Let me show you how simple it is to make.
You start with cauliflower that has been "riced". You have two choices here. Many grocery stores now sell riced cauliflower, both in the fresh produce section and also already frozen.
Your other choice is to rice the cauliflower yourself with a food processor. Simply cut the washed head of cauliflower into chunks and pulse it in the food processor until it is finely chopped into tiny pieces the size of rice.
The most important step of using riced cauliflower, no matter which method you chose - prepackaged fresh, frozen (which you thaw completely first), or chopped yourself - is to remove as much of the moisture as possible. You do this by placing the riced cauliflower on paper towels or cheesecloth and squeezing the excess moisture from it.
To make the crust:
- 6 cups of raw riced cauliflower
- 1/4 cup whole flour (or gluten-free, general all-purpose flour, etc. will work as well)
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 2 oz shredded part-skim mozzarella cheese
- 2 lightly beaten large eggs
Preheat your oven to 425 degrees F.
Place all the ingredients in a medium bowl and mix well.
Heat a 10-inch cast-iron skillet to medium heat and spray the pay with a non-stick cooking spray. Spoon the mixture into the skillet and press it into the bottom and up the sides of the pan. Cook for 5 minutes on the stovetop then transfer the pan to the oven and bake about 25 minutes until the crust is golden brown and crisp.
Now for the topping! I used a base of organic sugar-free marina sauce (just because it's really hard to find a sugar-free pizza sauce) but can also easily make your own from tomato sauce (15 oz can), tomato paste (6 oz can) and garlic, oregano, Italian seasoning, and paprika.
The vegetables are up to you - I used chopped red and green peppers, onions and mushrooms.
For protein, I used crumbled turkey sausage, finely diced ham, and cubed cooked turkey breast.
To make the topping I sauteed the vegetables in a medium frying pan in a dash of olive oil until tender. Then I added the marina sauce and meats and let simmer for about 10 minutes.
Spoon the mixture onto the baked crust and sprinkle with 4 ounces of part-skim mozzarella cheese. Bake in the oven (still at 425 degrees F) for 10-12 minutes until the cheese melts and begins to brown.
Cut into 8 wedges and enjoy!