Start with a full head of cauliflower and make a batch of my Cauli-Rice.
Place the cooked Cauli-Rice on a tea towel and roll it up then squeeze out as much of the water as possible…and I mean really, really squeeze as you want it as dry as possible.
- 1 recipe of Cauli-Rice
- 1 egg
- 1/3 cup shredded mozzarella (I used part skimmed)
- 1/2 tsp fennel seed
- 1 TBS. Italian seasoning
- 1/4 tsp. salt
- 1/8 tsp. fresh ground pepper
Toppings of your choice, tomato, pesto or Alfredo sauce, cheese, precooked meats* & precooked veggies*
Place the cooked Cauli-Rice into a tea towel and squeeze all the water out of the Cauli-Rice. It is important to get the rice as dry as possible so that there won’t be extra moisture in the crust which will prevent it from crisping up properly.
In a medium bowl combine the dry Cauli-Rice, egg, 1/3 cup shredded mozzarella, fennel seeds, Italian seasoning, salt & pepper and mix to combine well. Press the cauliflower mixture into an even thickness on the prepared pan, either into a round or rectangular shaped pizza. I kept the crust pretty thin, about 1/4-inch thick. Bake for 15-20 minutes until the crust is firm and golden brown. Remove the pan from the oven and turn off the oven and turn on the broiler and move the rack to up close to the broiler. Top the cooked crust with sauce, cheese and toppings of your choice. Place under the broiler until the cheese is bubbly and melted
* Meats and veggies need to be cooked before placing them on the pizza as after the crust is baked, the pizza is only under the broiler to melt the cheese, not long enough to properly cook meats and veggies.