I LOVE pizza but it does’t love me back. When i do indulge on the occasional truly good wood oven, thin crust, veggie loaded slice or 2, I often regret it with a bloated sleepy body that just does not feel great. This recipe is truly a dream for me. So yummy and holds together well. A few steps to follow but certainly no more then making your own traditional pizza dough. Totally worth it. Even makes a great “za” leftover.
Crust:
1 head cauliflower, stalk removed
1/2 cup shredded mozzarella- I use goat mozzarella as it is kinder on the digestive system
1/4 cup grated parmesan cheese
1/2 tsp dried oregano
1/2 tsp sea salt
1/4 teaspoon garlic powder
2 eggs slightly beaten

Method:
preheat oven to 350 degrees
Line baking sheet with parchment paper or use a pizza stone for a crispier crust
Break cauliflower into florets and pulse in food processor till fine. Steam in steamer basket for 5-10 minutes until quite soft then drain and wrap in a towel to squeeze out excess water. let cool
In a bowl, combine cooled cauliflower, cheeses, oregano, salt, garlic powder and eggs and mix well. Spread mixture out on baking sheet with your hands and smooth to make a thin, flat crust.
Bake 20 minutes.
Add toppings such as:
Roas Marinara sauce
more cheese like 1/2 cup mozzarella and 1/4 cup parmesan
fresh chopped basil leaves
finely chopped red peppers
Bake at 350 degrees for another 10 minutes

Makes 8-10 slices approx 114 calories/slice and 10 grams protein with above toppings.