Friday, August 24, 2012

Cauliflower pizza crust!

I found this recipe on Pinterest. It comes from the Fat Girl in a Skinny Body blog, you can check it out here.
I had tried another recipe for cauliflower crust that was a total fail—it didn't stay together at all and I couldn't get it onto a plate without the whole thing turning into a pile of mush. This one promised to be a better cauliflower crust and it really delivered. We love it and it's a great substitute for a dough crust if you're cutting down on carbs.
Cauliflower Crust
Makes 4 individual pizzas
2 eggs
2 cups mozzarella cheese
2 cups riced cauliflower (grate the cauliflower on a cheese grater)
2 garlic cloves, minced
1/4 cup fresh julienned basil
Preheat oven to 450 degrees.
Line a cookie sheet with parchment paper, spray with non-stick spray.
In a medium bowl, combine riced cauliflower, basil, eggs and mozzarella. Divide into 4 amounts and press evenly on the parchment paper (you can omit the basil or substitute it for others herbs of your choice).
Bake the crusts at 450 degrees for 12-15 minutes.
(I like 15 minutes.)
Remove the cookie sheet from the oven and add desired toppings.
Fat Girl in a Skinny Body recommends marinara, sliced zucchini and onions, and basil ricotta. Check her post for details.
I've made it this way and it was quite good, but Marc wasn't really a fan of the ricotta on top. So this time, I made a Thai chicken version:
1 T. sweet chili sauce on each pizza; red onion strips; diced, cooked chicken; peanuts; more mozzarella on top; and a little cilantro sprinkled on after it bakes. Yum! I'm going to make a barbecue chicken or Hawaiian version next time.

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