Cauliflower Pizza Crust

We’re not really a health-food family, but this recipe for cauliflower crust ( http://www.diaryofamodernmatriarch.com/2010/06/cauliflower-pizza-crust.html ) intrigues me SO much. Mostly because of how bread-like it seems, while being totally void of any flour (and ergo gluten free.. YAY!)

2 cup riced cauliflower
1 .5-2 cup shredded mozzarella
2 beaten eggs
1 tsp crushed garlic
1/2 tsp Italian herbs (you can use oregano/basil)
-(and I sprinkles some garlic salt on top because I love me some garlic)
-(you can also brush some melted butter on top to give it a more browned crispiness)

To rice the cauliflower, take a fresh head, chop into small chunks and pulse through a food processor until it literally looks like grain. Do not over-do it or you will puree it. You can also grate the whole head with a cheese grater if you don’t have a food processor. Blender may also work; short pulses.

Then you need to cook it. All you have to do is stick it in the microwave for 8 minutes for a whole large head. No added water. The moisture in the cauliflower will cook itself. Microwaving or roasting is actually the best way to cook all vegetables as boiling/steaming extracts a lot of the vitamins and minerals in the water. So unless you plan on drinking the “broth” you made your veggies in, microwave them. Trust me.

Once it is cooked, use the recipe ratio to make the “dough” based on how much you want to make.

-I used my hands to mush this all together.
-Then formed it onto a tin-foil covered cookie sheet I had sprayed with Pam.
-I cooked on 400 for 10 minutes, then lowered to 350 and cooked for an additional 20 minutes. Based on your oven, I say just keep an eye on it until it’s done. Yeah, that’s real precise huh?

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