That’s right – cauliflower.  And you can’t even taste it  

Whether you’re gluten free, low carb, or trying to eat more veggies, this is the pizza crust for you.  It’s also a great crust if you don’t want much prep – just cook, rice, and squeeze out your cauliflower the night before.  And it’s simple!  It just uses cauliflower, egg, mozzarella, and spices.  Can’t get much easier than that  

The recipe can be found at Your Lighter Side, but here are my notes:

 

Parchment paper is your friend!  I almost always use parchment paper when I bake, but some people in the comments didn’t and had some problems with sticking.  I also used a quick squirt of cooking spray juuuuust in case, but I don’t know if it made any difference.

I measured the 1c of riced cauliflower before I squeezed out the water.

Make sure you squeeze out the water from the cauliflower REALLY well.  If you think you’ve done a good job, try some more.  I made two personal sized pizzas.  On one, I used a mesh strainer and used my hand to try to squeeze the water out…though I got rid of a good amount of water, this didn’t work very well.  It looked dry enough until I added it to the mix.  On the other I stuck the riced cauliflower inside a clean, thin dish towel (DON’T use the fuzzy kind! This one was like a thick cheesecloth – if you have cheesecloth on hand, use that), and squeezed it out over the sink.  This method worked best.  The strained pizza still tasted good, but I preferred the crust on the squeezed one.

I used “about a half a bag” of a 2c bag of mozzarella for the crust, it wound up being closer to 3/4 cup, which I think worked well.  It made a personal-sized pizza.

I added a big shake of parmesan to the crust, as some people recommended in the comments, but I don’t know if it made any difference to the pizza.

Rather than use individual spices, I just used italian seasoning.  I didn’t measure it, I just added what looked right.

I just kept an eye on the crust while baking it.  I think I did about 10-12 mins on the first side, flipped it over for 3-5, and then flipped it back over.

The toppings only take a couple of minutes, so make sure you don’t step away from the oven!  If you’re using anything that needs to be cooked first, (sausage, hamburger, etc) make sure you fully cook it before adding to the pizza.

This pizza has sauce, ricotta, black olives, pepperoni, and cheese.

Check out the recipe and how-to at Your Lighter Side.  I urge you to give it a try.