Cauliflower-Crust Pizza

This one came highly recommended. I just tried it tonight and the whole family enjoyed it. Really, pizza is all about the toppings anyway, so if you can get away with crust that isn't a zillion calories, why not?! I doubled this recipe, making two pizzas, so we could have lunch-leftovers. Who doesn't want pizza for lunch?

1 cup cooked, riced cauliflower* 1 egg 1 cup mozzarella cheese 1/2 tsp fennel 1 tsp oregano 2 tsp parsley

*I used frozen cauliflower prepared according to package directions. After cooked and slightly cooled, I shred cauliflower with a cheese grater, and then measure for the recipe. (Don't pack down the cup with cauliflower. Just fill it with a spoon or the cup itself.)

Pizza Toppings- your call! I made mine with BBQ sauce, fresh spinach, carmelized yellow onions, sliced mushrooms, cubed chicken and mozzarella. FANnnnnnnn Tastic. Word to the Wise: Pre-cook all of your toppings. That way, once the crust is cooked, you can zap the toppings on, broil it for a few minutes to get the cheese bubbly and brown, and be ready to go. Try prepping these ingredients the weekend before.

FOR THE CRUST:

reheat oven to 450 degrees Farenheit. Spray a cookie sheet with non-stick spray. In a medium bowl, combine cauliflower, egg and mozzarella. Press evenly on the pan. Sprinkle evenly with fennel, oregano and parsley. Bake at 450 degrees for 12-15 minutes (15-20 minutes if you double the recipe). Remove the pan from the oven. To the crust, add sauce, then toppings and cheese. Place under a broiler (grill for the Europeans) at high heat just until cheese is melted