|15 min||40 min||2|
|908 gm||Frozen cauliflower (thawed)|
|1 medium egg||Egg (lightly beaten)|
|1/2 cup||Goat cheese, herb, soft|
|2 tsp||Oregano, dried|
|1 tsp, leaves||Basil, dried|
|1/2 tsp||Sea salt, fine|
|1/2 cup, shredded||Mozzarella cheese, partially skimmed|
|1/2 cup||Marinara sauce, low sodium|
|1/4 cup||Black olives (chopped, or any topping of choice)|
|1/2 small||Red onion (sliced, or any topping of choice)|
|1/4 cup||Cremini (Italian) mushroom (sliced, or any topping of choice)|
|1/4 cup slices||Green bell pepper (or any topping of choice)|
Preheat the oven to 400ºF and line a baking sheet/pizza pan with parchment paper.
In a large food processor fitted with an “S” blade, pulse the cauliflower florets several times, until a rice-like consistency is achieved.
Pour the cauliflower into the center of a thin dish towel, then twist it up and use your hands to firmly wring out the moisture (quite a lot of liquid should be released, leaving you with a dry lump of cauliflower pulp).
Place the cauliflower pulp in a large mixing bowl and mix in the egg, goat cheese, oregano, basil, and salt, stirring well to create a uniform mixture.
Transfer the cauliflower mixture to the baking sheet and use your hands to press the crust firmly into a large circular or rectangular crust, about ¼ inch thick (be sure to pack the cauliflower mixture together firmly and evenly, leaving no thin spots where the crust may crack).
Bake for 30 minutes, until the top is dry and golden, then carefully flip the crust over and bake for another ı0 minutes.
Add your favorite sauce and toppings (see "Notes" below) and then bake for another ı0 minutes at 400ºF, until the topping are heated thoroughly. Slice and serve hot.
If you want some toppings (i.e. bell peppers, mushrooms, onions, etc.) to be fully cooked you can quickly precook them while the crust is baking, but it's not necessary.
Try blending in some greens into the marinara sauce for extra nutrition - you won't even notice it!
This crust freezes well too.