You Won’t Believe it’s Cauliflower Pizza Crust
- 1 c
- cauliflower, cooked and riced
- 1 large
- 1 c
- mozarella shredded
- 1/2 tsp
- 1 tsp
- 2 tsp
Place under a broiler (grill for the Europeans) at high heat just until cheese is melted.
*I use frozen cauliflower prepared according to package directions. After cooked and slightly cooled, I shred cauliflower with a cheese grater, and then measure for the recipe. (Don’t pack down the cup with cauliflower. Just fill it with a spoon or the cup itself.)
** The pizza sauce I use is Great Value Pizza sauce from Wal-Mart. At only 3 net carbs per quarter cup, you get a lot of punch for little carbohydrate pow.
*** You can try re-baking the pizza at 450 once you add toppings if desired, but the crust is not quite as crusty. There is a minimal difference, so see what works best for you.