Good carbs vs. bad carbs
I'm trying really hard to stay away from bread and recently heard about this flourless crust. I think there might be a recipe on the Weight Watchers website for another version. While this is not a slice you can really pick up with your fingers and eat, it is very good and no one would be any wiser that it was actually made of cauliflower. The garlic and oregano really enhance the flavor of this crust.
One head of cauliflower will make 3 pizza crusts and each pizza will feed two people.
This is what you will need:
1 cup riced cauliflower (after riced, cooked in the microwave)
1 cup shredded mozzarella cheese
1 egg, beaten
1 tsp. dried oregano
1/2 tsp. minced garlic
1/2 tsp. garlic salt
Olive Oil (optional)
Pizza sauce, shredded cheese (I like to use a mix of fontina and mozzarella), your choice of toppings.
To "rice" the cauliflower:
Take one large head of cauliflower, remove stems and leaves and chop the florets into chunks. Place in a food processor and pulse until it resembles grain--DON'T overpulse to a puree. Or, if you don't have a food processor, grate the cauliflower florets using a cheese grater. Place the cauliflower "grains" in a microwave-safe dish and cook on high for 4 minutes, stir and microwave 4 more minutes, set aside to cool slightly. Meanwhile, preheat the oven to 450 and spray a pizza pan with nonstick spray.
In a medium bowl stir together egg, mozzarella, oregano, garlic, garlic salt and cauliflower. Transfer to the cookie sheet and "mold" into a 9" round. Optional: Drizzle lightly with olive oil to help with browning.
Bake for 15-20 minutes or until browned.
Remove from oven and assemble toppings. Place under broiler at high and heat until cheese is melted and toppings are hot.