While theoretically this is a useful recipe for gluten free folk, it’s also just an easy change for a slightly different pizza that works some extra vegetables into your diet. You can actually use this recipe to make either pizza, or cheesy bread sticks, it’s up to you if you put on the sauce, or keep it to the side for dipping!

Ingredients:

• 1 large head cauliflower
• 4 eggs
• 2 cups of shredded mozzarella cheese
• 3 teaspoons oregano
• 4 cloves garlic, minced
• salt and pepper to taste
• 1 to 2 cups shredded mozzarella cheese
• 1 – 1 1/2 cups pizza sauce, as desired
• pizza toppings, as desired

Line two baking sheets or pizza pans with parchment paper. Preheat oven to 425 degrees.

To prepare the cauliflower, cut into rough chunks and then process in a food processor until it is in tiny bits, semi-resembling rice.

Pour the riced cauliflower into a microwave-safe bowl, cover loosely, and microwave for 10 minutes. Stir in the eggs, mozzarella, oregano, garlic, salt, and pepper until well combined.

Divide the mixture between the two prepared sheets and spread to create your crusts. Don’t worry if it looks a bit watery now – it dries out while baking.

Tried different thicknesses – I think I preferred thinner.

Bake, untopped, for about 25 minutes, or until golden.

Top with sauce, cheese, and any other desired toppings, and return to the oven for another 5 minutes, or until the cheese has melted.

The crust is, thanks to the eggs and cheese, surprisingly sturdy, and quite tasty, and has the added bonus of not requiring any rising time. Handy dandy!

Cauliflower Crust Pizza

From Jo Cooks.

Ingredients:

• 1 large head cauliflower
• 4 eggs
• 2 cups of shredded mozzarella cheese
• 3 teaspoons oregano
• 4 cloves garlic, minced
• salt and pepper to taste
• 1 to 2 cups shredded mozzarella cheese
• 1 – 1 1/2 cups pizza sauce, as desired
• pizza toppings, as desired

Line two baking sheets or pizza pans with parchment paper. Preheat oven to 425 degrees.

To prepare the cauliflower, cut into rough chunks and then process in a food processor until it is in tiny bits, semi-resembling rice. Pour the riced cauliflower into a microwave-safe bowl, cover loosely, and microwave for 10 minutes. Stir in the eggs, mozzarella, oregano, garlic, salt, and pepper until well combined.

Divide the mixture between the two prepared sheets and spread to create your crusts. Bake, untopped, for about 25 minutes, or until golden. Top with sauce, cheese, and any other desired toppings, and return to the oven for another 5 minutes, or until the cheese has melted.