I got this recipe off of Pinterest and modified it just a bit, but the concept is amazing. Who knew that a simple head of cauliflower could yield four 9-inch pizzas?
Not only was the recipe easy, it was one of the best pizzas I have ever had! Not to mention it satisfied a craving that did not need to be met with a gluten free frozen cheese pizza, with just a few shards of cheese on top for $10. I think I spent all of $4 on four pizzas!
Give it a try and let me know how you like it:
1 cup cooked, riced cauliflower
1 cup shredded mozzarella cheese (I also used a cheddar blend as I was low on mozzarella and too lazy to go to the store)
1 egg, beaten
1 1/2 t Penzy’s pizza seasoning (or you can use oregano, salt and garlic)
pizza sauce, shredded cheese and your choice of toppings-I used fresh basil, tomatoes (from my garden), black olives, yellow bell pepper and cheese.
Remove stems and leaves from 1 head of cauliflower, and chop the florets into chunks. Add to your food processor and pulse until it looks like grain. Do not over-do pulse or you will puree it. (You can also use a cheese grater). Place the “riced” cauliflower into a microwave safe bowl and microwave for 8 minutes (may need to adjust according to your microwave). No need to add water.
Preheat oven to 450 degrees. Spray a cookie sheet with non-stick cooking spray (or use a silicone mat, which is what I did). In a medium bowl, stir together 1 cup cauliflower, beaten egg and mozzarella. Add pizza seasoning (of oregano, minced garlic and salt), mix well. Transfer the mixture to your cookie sheet or silicone mat, and pat out into a 9″ round.
I had enough cauliflower to make three extra pizzas, so I put them in the freezer for a busy day!