Cauliflower Crust Pizza

I don’t think a person exists on this planet who loves pizza more than I do…. I love it in all its incarnations: deep dish, pie cut, square cut, fancy Neapolitan-style pizzas but most of all the awesome mom-and-pop pizza that you can find in any neighborhood in Chicago and the outlying area. Having said that…. if any of the following scenarios apply: attempted weight loss via low-carb diet, gluten = tummy-shame or diabetes, this pizza is truly a good alternative. It tastes really really good (please believe me because I don’t even like cauliflower very much) and can scratch that itch for pizza– maybe not as a forever substitute but on occasion. My daughter found a good crust recipe from Detoxinista that holds up after baking– we’ve modified it a bit. As for the toppings, you can put anything you like on there. For me pizza is a way of using up leftover ingredients that are hanging around the rotter drawer of the fridge. In this case, I sautéed swiss chard from my garden with garlic and olive oil and used that along with fresh mozzarella, marinara and sausage.

For the Crust:
2 bags of frozen cauliflower rice, thawed (I have only ever seen this at Trader Joe’s) OR
2- 1lb bags frozen cauliflower, thawed
1 egg
1/2 cup shredded mozzarella
1/4 cup grated parmesan
1 t garlic salt

Preheat the oven to 400º (preferably with a pizza stone in there in the lowest rack).
If you are using the thawed cauliflower florets, process them 1 bag at a time in a food processor until they become a rice-like consistency. Put the “rice” in the middle of a tea towel and ring that baby over the sink until you can’t get any more liquid out. This step is the key to avoiding a soggy crust. Mix the rice with the remaining ingredients and pat the mixture out onto a piece of parchment paper-lined baking sheet.  Bake for 30 minutes (if you have the pizza stone in there, set the sheet on the stone in the lowest part of the oven). Using another parchment lined baking sheet, invert the crust and bake 10 more minutes.

Add the toppings of your choice (a light hand here is good because you don’t want to weigh down the crust) and bake for another 10 minutes. Let sit for 5 minutes before cutting into wedges.

Topping Ideas:
fresh or regular mozzarella
any cheese
sautéed greens such as swiss chard, spinach etc.
basically anything you like

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