Cauliflower Crust Veggie Pizza

• Vegetarian
• Gluten free

• Produce

  • 1 tsp Basil flakes, dried
  • 1 medium head Cauliflower broken into florets
  • 2 cloves Garlic
  • 1/2 tsp Garlic powder

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 1/4 tsp Black pepper

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 2 cups Mozzarella cheese

Found on stephaniesain.com

Description

Ingredients

• 1 medium head of cauliflower broken into florets
• 2 cups of mozzarella cheese divided
• 2 eggs
• 2 cloves of garlic minced**
• ½ tsp. garlic powder
• 1 tsp. dried basil flakes
• ¼ tsp. black pepper
• 1 tbsp. olive oil

Directions

• Preheat oven to 375 degrees
• Line large baking sheet with parchment paper*
• Generously grease parchment paper with olive oil
• In small batches pulse cauliflower until rice like in food processor
• Then lay riced cauliflower on several layers of paper towels or clean kitchen towel.
• Pat dry and try and squeeze as much liquid out of cauliflower as possible.
• The goal is to remove as much moisture from cauliflower.
• Meanwhile grate mozzarella cheese and set aside
• Place riced cauliflower in medium mixing bowl.
• Beat two eggs and add to riced cauliflower
• Add minced garlic, garlic powder, dried basil, black pepper & 1 cup mozzarella cheese
• Combine well
• Place mixture into parchment paper and form into pizza shape
• Bake in oven 20-25 minutes until golden brown
• Remove from heat and allow to rest about 10 minutes prior to adding your favorite toppings
• You can actually make the crust earlier in the day and store in the refrigerator covered with saran wrap until ready to top your pizza
• Bake in 375 degree oven once topped an additional 10-15 minutes or until pizza gets bubbly