Do you eat pizza? I don't really, or at least I didn't until I ran across this recipe from the National Low-Carb Examiner. (http://www.examiner.com/low-carb-in-national/cauliflower-pizza-crust-worth-its-wow-gold) I had all the ingredients and made it at home the first time I discovered it. I made it tonight and served it to the children - everyone loved it except my youngest, who cried all through dinner. Oh well, she has never liked my homemade pizza. She'd rather have Domino's or frozen pizza. Maybe she'll like it when she gets older.
Follow the link to their recipe if you like, but here's how I made it:
1 lb. low moisture part skim mozzarella cheese, shredded (4 cups)
2 cups riced cauliflower
8 ounce can no salt added tomato sauce
6 oz. can organic tomato paste (look for low sodium content)
Italian seasoning (Pampered Chef's is A-MAZING!)
2 garlic cloves
garlic salt, onion powder, black pepper
Mix the tomato paste and tomato sauce with pressed garlic cloves, tsp. garlic salt, tsp. onion powder, 1/2 tsp. black pepper. Whisk until smooth. Combine the cauliflower rice, two cups of the cheese, the eggs, and the Italian seasoning in a medium bowl and mix well. Spread on to parchment lined pan or well oiled pan or baking stone. Bake in a 450 oven for 12-15 minutes - check at 12 minutes. Remove pizza crust from oven, turn oven to HI broiler, top crust with sauce and remaining cheese. Broil 3-5 minutes or until cheese is melted and starting to brown.
Remove cooked pizza from oven and allow to cool and set for at least five minutes before cutting and serving.
As noted above, I did put parchment paper on my baking stone, under the crust, as it is fairly new and not well-seasoned yet. I'm working on seasoning that stone so that in the future I can get a crisper crust. This crust was VERY soft, but delicious and tasted just like pizza. Low carb, obviously, and gluten free for those who need that option. I did not cook my riced cauliflower before making this, and that may be the reason that the crust was too soft - I'll try cooking it next time. I cooked some riced cauliflower last weekend for another recipe, and noticed that after cooking it's a bit drier, so I'm sure that is a step I need to do.
The nutrition information for 1/4 of this pizza, which was made on a Pampered Chef Bar Pan ( 15.5 inches X 10 inches) is as follows:
18 g. carbs
23 g. fat
39 g. protein
166 mg. cholesterol
747 mg. sodium
7 g. sugars
3 g. fiber