Many of you asked about the recipie for this Cauliflower Crust Pizza. I'm sure you could find many recipies all over the Internet but I based mine off of Paula Deens recipie. I made one small change though. Which I'll share down below.
Ever since my sister inlaw visited back in January and introduced me to Cauliflower rice, I always keep a head of cauliflower on hand. We make the rice about once a week and use it for a side with meals or we put it in to a whole wheat tortilla with fresh sliced peppers, pepper jack cheese, and some light ranch. So since I was feeding the missionaries last week and I had a head of cauliflower I needed to use up I decided to try an experiment and make cauliflower crust pizza. Besides, who better to try out food experiments on than hungry 19 year old boys. Plus they have to eat whatever you fix, I'm pretty sure that's a mission rule.
It turned out great! I actually really loved it and it is such a better alternative when those pizza cravings hit. We topped ours with turkey pepperoni, roasted squash, zucchini, and yellow and red peppers.
Process 1 medium size cauliflower head in food processor until finely grated.
Microwave for 6 minutes.
Let it cool for about 10 minutes then stir in 1 egg, 1 cup shredded mozzarella, and 2 tablespoons Parmesan cheese. Add salt and pepper to taste. I also added 1 tablespoon milled flax seed.
Spread crust out on a baking sheet and pre cook at 425 without toppings for 12 minutes. Take it out and add your sauce cheese and toppings and then cook again until cheese is melted and bubbly.
I've made this two times. The second time I didn't let the cauliflower cool all the way from when I microwaved it and it was definitely a fork pizza. The first time I made the pizza when it cooled from coming out of the oven we were able to eat it by picking it up. All in all it was an experiment gone well!