Cauliflower Pizza "Crust" (Now with pictures!)

I have exciting news, low-carbers.

We can have pizza again.

And not that crappy tortilla-crust pizza that low-carb books/sites always recommend.

No, a real, thick, almost bread-like crust.

The only downside is it crumbles and you can't really pick it up with your hands, but I'm going to play around with the recipe and see if I can't fix that. Also, you have to pre-cook any vegetables/meats you're going to toss on it.

Ingredients:

1 head of cauliflower
1 cup grated mozzarella cheese
2 eggs
2 cloves of garlic, pressed
1 T. dried oregano
1 T. olive oil

Instructions:

Remove stem and leaves from the cauliflower, and roughly chop up the florets. Process them, a bit at a time, in a food processor until they resemble grain (mine looked like couscous).

My head of cauliflower yielded 3 cups of raw processed cauliflower, about.

Put the processed cauliflower in a bowl and microwave it in 2 minute intervals (stirring between each one) for 6-8 minutes, until the cauliflower is cooked. You'll probably have around 2 cups in the end, once it's all condensed.

Mix in mozzarella, olive oil, garlic, and oregano. Allow to cool a bit, and then add the eggs.

Line a baking sheet or pizza pan with foil and drizzle with oil or cooking spray. Dump the mixture onto the sheet and shape into a pizza crust (I wouldn't recommend going too thick, as it could end up being soggy).


Bake at 450 degrees F for 12-15 minutes, rotating about halfway through.


Add pre-cooked pizza toppings and sauce, turn your broiler on high, and broil 6-8 inches from heat until your cheese is nicely melted and browned. This took about 5-6 minutes for ours.


We had to eat it with a fork, but it was SOOOO good! In the end, the crust tastes like a cheesy-garlic bread (YUM!).

I think perhaps the crust cooked too long, but I was so afraid of it being soggy that I just left it in the oven longer. Next time I will leave it for less time and see if that yields a more bread-like crust.