Cauliflower Crust Pizza Recipe

Ingredients:
1 cup cauliflower (I use frozen riced cauliflower)
¼ cup egg beaters
½ cup reduced-fat cheese
1/8 teaspoon garlic powder
¼ teaspoon basil

Toppings:
¼ cup + 2 tablespoons reduced-fat mozzarella
¼ cup diced tomatoes/crushed tomatoes *If using canned, make sure there is no added sugar

Directions:
Preheat the oven to 425 degrees.
Place parchment paper on a cookie sheet and spray lightly with cooking spray.
Combine grated cauliflower or frozen riced cauliflower, egg beaters, cheese, garlic powder, and basil until mixed completely.
Spoon mixture on prepared pan. Use the back of a spoon to thin out the mixture and form a circle about the size of a dinner plate without the rim. The thinner the crust the less chance of it being soggy.
Bake for 30 minutes. Carefully flip the pizza crust over by using a spatula to lift all edges of the crust off the parchment first. Bake an additional 10 to 15 minutes until the edges are brown and crisp.
Mine are usually burnt around the edges but it won’t taste burnt. Let cool.

Add tomato sauce and cheese on top. Broil until the cheese is melted about 5 to 10 minutes.
If you are making several cauliflower pizza crusts like we usually do, stick them in gallon-size Ziploc bags. We usually can fit 2 or 3 pizza crusts in a Ziploc bag.

Makes 1 serving
Provides:
1 lean
3 green
½ condiment