Prep time: 20 minutes
3 cups riced cauliflower
½ cup shredded mozzarella
2 tbsp grated parmesan cheese
1/4 tsp garlic powder, optional
Salt and pepper to taste
Microwave the cauliflower for 4-5 minutes or until it’s soft. After it has cooled down, pour the cauliflower into a clean dish towel and squeeze out as much water from the cauliflower as possible. This is important to do so the crust won’t be soggy.
Transfer to a bowl and add the eggs, mozzarella, parmesan cheese, garlic powder, salt, pepper and mix together.
Line a cookie sheet with parchment paper and spread the mixture out to approximately 1/4-1/3 inch thick.
Chicken Pesto Pizza:
3-4 tbsp basil pesto (recipe below)
1 diced cooked chicken breast
3/4 cup shredded mozzarella
Spoon and spread the pesto on to the cauliflower crust. Top with the diced chicken and then top with the mozzarella. Return to the 425-degree oven and bake for 5 minutes to melt the cheese.
4 tbsp tomato/pizza sauce
¾ cup shredded mozzarella cheese
1 oz pepperoni
Spoon and spread the pizza sauce on the cauliflower crust. Top with mozzarella cheese and then the pepperoni. Return to the 425-degree oven and bake for 5 minutes to melt the cheese.
I recommend making the pesto sauce before making the cauliflower crust.
Basil Pesto: (yields 1 cup)
2 cups fresh packed basil leaves
2/3-cup olive oil
2 tbsp pignoli nuts
1 tsp minced garlic
¼ cup Parmesan cheese
salt and pepper to taste
Combine all the ingredients except the Parmesan in a food processor and mix until well blended. Then add the Parmesan and pulse to combine. I usually make a double recipe of pesto and divide it into 4oz airtight containers and freeze it for up to 3 months. Refrigerated the pesto will last for up to 2 days.
Recipe inspired by Damn Delicious