How was everyone’s weekend? Did you get some sun? It was gorgeous here in Seattle; absolutely perfect weather. We were even able to get out and do some yard work yesterday.
Do you ever get that sluggish feeling after eating pizza or pasta? All those carbs can really drag you down and are not ideal for eating in the evening.
But we eat a lot of pizza. I love pizza. If I could only eat one thing for the rest of my life it would be pizza. I just love it. I’ve seen a few cauliflower pizza crust recipes on Pinterest, so I figured it was about time for me to try one.
The edges look a little burnt, but I promise you it doesn’t taste burnt at all.
Huebie and I both agree this is the only way we’ll eat pizza at home anymore. It tasted great and really wasn’t as hard to make as it may seem. And honestly, we didn’t feel as sluggish and lethargic after eating it.
* Recipe adapted from Dear Chrissy.
* 1 1/2 cup cooked, riced cauliflower
* 1 cup shredded mozzarella cheese
* 1/2 cup grated or shredded parmesan cheese
* 1 egg, beaten
* 1 teaspoon italian seasoning
* 1/2 teaspoon crushed garlic
* pizza sauce & toppings of your choice
* For the cauliflower: Cut the florets into chunks and pulse in a food processor until they look like rice. If you don’t have a food processor you can use a cheese grater.
* Microwave the riced cauliflower for around 5 minutes. Do not add water.
* Preheat oven to 450 degrees.
* Line baking sheet with parchment paper and spray with cooking spray.
* In a medium bowl, combine riced cauliflower, 1/2 cup of mozzarella cheese, parmesan cheese and egg.
* Add the italian seasoning and garlic, and mix until well combined.
* Place the dough on the parchment paper lined baking sheet and press it out to about a 9 inch round.
* Bake for 15-18 minutes. The edges will look burnt, but it really doesn’t taste like it at all.
* Remove from oven, and add your pizza sauce, toppings and final 1/2 cup of mozzarella cheese.
* Place pizza back in the oven under the broiler, just until the cheese melts, usually around 3 minutes.