***RECIPE Cauliflower Crust Pizza

Stoneware Pottery
phegland@mac.com

Amazing but still
soggy

CAULIFLOWER CRUST PIZZA
SERVES 2
INGREDIENTS:

1 cup cooked, riced cauliflower
1 cup shredded mozzarella cheese
1 egg beaten
1 tsp dried oregano
1/2 tsp crushed garlic
1/2 tsp garlic salt
olive oil (optional)

toppings

Oven at 450 F

To "Rice" the cauliflower all you have to do is put the florets into a shredder (like a salad shooter), one large head will make about 6 cups.  Then steam a cup (I used 1 1/2 cups) for 3 minutes (I put in microwave for 3 minutes).
Stir in all of the ingredients (cheese, egg, oregano garlic, garlic salt),  use EVOO to make sure the top the top turns brown (brush),.
Bake for 15 minutes.
Put on toppings (any precooked veggies, cheese), then broil or place at high heat until cheese melts 3 to 4 minutes (actually took 10 minutes to get the cheese to melt and by then the whole thing was a soggy mess)
If you incorporate onions, dried tomatoes, artichokes, etc into the initial mixture, you may not need to bother with extra cheese or the toppings.  Adding the sauce and toppings made the mixture mushy.

I also tried it without the toppings, I added 1/4 onion thinly sliced and 4 small mushrooms sliced, only I put too much of the garlic salt in....won't do that again.  I didn't need the EVOO, because as you can see it browned on its own.  I put it in before the oven heated up and used 1 1/2 cups of cauliflower, which I had only heated for 2 1/2 minutes.  PREP TIME:  10 minutes   BAKE TIME:  20 minutes  COOL TIME:  10 minutes.  Makes 4 servings............I ate all 4 only it took all day.  In the morning I called it an omelet, for lunch I named it a frittata, for dinner I called it a focaccia pizza.    It tasted different every time........not really.

I loved the taste but still need to perfect it.