Makes 4, 1-slice servings. Can be doubled for a larger pizza
Preheat oven to 450 degrees.
Spray a cookie sheet with non-stick spray or use parchment paper. (optional-use coconut oil and sprinkle with parmasean cheese before laying dough onto baking surface.
In a medium bowl, combine cauliflower, egg, mozzarella and all desired spices. Press evenly on baking pan or pizza stone.
Bake at 450 degrees for 12-15 minutes (up to 20 minutes if you double the recipe). You may turn over once if desired.
Remove the pan from the oven. To the crust, add sauce, then toppings and cheese. (Get creative and top with chopped apples and cheese or your own combinations of whatever you like on a pizza. Some examples to choose from are , onion, fresh or dried tomatoes, artichokes, shredded/cooked chicken, pepperoni, pineapple, mushrooms, whatever peppers you like, fresh mushrooms, fresh basil...your imagination is the limit.)
Place under broiler, on high heat, until cheese is melted.
Reheats nicely and can still be held in the hand, even the next day. (If you don‘t press “dough“ too thin, make small rounds and add enough egg to hold together.)
Pizza crusts can be frozen after the initial baking and used later.
*If using frozen cauliflower, prepare according to package directions. After cooked and slightly cooled, shred cauliflower with a cheese grater, (or grater blade on food processor) and then measure for the recipe. (An “unpacked/loose“ cup.) Be sure to drain WELL.
Guestimate~Approximately two and a quarter cups of 1“ cauliflower would grate into one cup of grated (or riced) cauliflower.
For lower calories substitute two egg whites for whole egg and low or no fat mozzarella cheese.
Don‘t spread too thin or it will fall apart, too thick and it‘s doughy in the middle.
This is the first recipe I tried when I first made it. I have now slightly tweaked it -I put the grated cauliflower in the microwave first with nothing added for about 8 minutes . You have to drain it really well I use a clean kitchen towel to drain all the water there is a lot and the crust is not so soggy.I also make my own tomato sauce by reducing a can of chopped tomatoes I add what I fancy normally some Italian spices.There is no rules really on what spices to use.i have also used cheddar cheese in the base with the same results.
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