Low Carb Cauliflower Pizza Crust

What a find! Nabbed this from Eating Well and made it more low carb. It's not stiff and easy to eat with your hands, so I recommend a fork. It was very flavorful and the family really enjoyed it. It is shown here with sun-dried tomatoes, olives, and garlic, but can be used for any flavor pizza and toppings!

I recommend using a food processor to finely chop the cauliflower. 

• 1 medium head cauliflower (about 2 pounds), trimmed and broken into florets
• 1 tablespoon plus 1 teaspoon extra-virgin olive oil, divided
• 1/2 teaspoon salt
• 2 tbsp
• 1 large egg, lightly beaten
• 1.5 cups shredded cheese
• Freshly ground pepper to taste
• Toppings! You could use whatever cheese compliments your theme. I used SMOKED MOZZARELLA and it was to die for. You could use pepper jack if you are making Mexican pizza or feta if you are making a Greek one. The possibilities are endless!

 
Preheat oven to 450°F. Line a pizza pan or rimless baking sheet with parchment paper.

Place cauliflower in a food processor and pulse until reduced to rice-size crumbles. Transfer to a large nonstick skillet and add 1 tablespoon oil and salt. Heat over medium-high, stirring frequently, until the cauliflower begins to soften slightly (but don’t let it brown), 8 to 10 minutes. Transfer to a large bowl to cool for at least 10 minutes.

Add egg and cheese to the cooled cauliflower; stir to combine. Spread the mixture onto the prepared baking sheet, shaping into an even 10-inch round. Drizzle the remaining 1 teaspoon oil over the top.

Bake the pizza until the top begins to brown, 10 to 14 minutes. Scatter whatever toppings you choose over the "crust" and season with pepper. Continue to bake until nicely browned all over, 8 to 14 minutes more. Cut into wedges and serve.

NUTRITION

Per serving: 170 calories; 10 g fat ( 3 g sat , 7 g mono ); 57 mg cholesterol; 7g carbohydrates; 0 g added sugars; 11 g protein; 3 g fiber; 475 mg sodium; 451 mg potassium.