Ingredients:
1 cup riced cauliflower (cooked in microwave)
1 cup shredded mozzarella cheese (not pre shredded, that has carbs to prevent caking)
1 egg, beaten
1 tsp dried oregano
1 tsp dried basil
1/2 tsp garlic salt
1/2 tsp onion powder
pizza sauce, shredded cheese and your choice of toppings*
Directions:
To "Rice" the cauliflower:
Take 1 large head of fresh cauliflower, remove stems and leaves, and chop the florets into chunks.
Add to food processor and pulse until it looks like grain. Do not over-do the pulsing or you will puree it. Place the riced cauliflower into a microwave safe bowl and microwave for 8 minutes.
There is no need to add water, as the natural moisture in the cauliflower is enough to cook itself.
One large head should produce approximately 3 cups of riced cauliflower.
The remainder can be used to make additional pizza crusts immediately, or can be stored in the refrigerator for up to one week. (i have made small "crusts" and used them as hamburger buns- amazing!)
To Make The Pizza Crust:
Preheat oven to 450 degrees. Liberally spray a cookie sheet with non stick cooking spray.
In a medium bowl, stir together 1 cup cauliflower, egg and 1 cup mozzarella. Add spices.
Transfer to a cookie sheet, and using your hands, pat out into a 9" round.
Bake at 450 degrees for 15 minutes. The edges will be brown.
Remove from the oven. To the crust, add sauce, toppings and cheese.
Place under a broiler just until cheese is melted (approximately 4-5 minutes).
*Note that if you don't like crisp vegetables or raw meat on your pizza, then the toppings need to be precooked since you are only broiling for a few minutes.
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