Cauliflower Crust Pizza
Makes 2 servings
Ingredients:
2 c riced cauliflower, cooked
1 egg
1/4 c egg white
1/4 c almond meal
1 6 oz can tomato paste
6-8 oz (3/4-1 c) Greek yogurt
1 tsp crushed garlic
1 tsp basil pesto
3 c shredded cheese (I use a mix of parmesan, Italian, and Mexican)
Pizza toppings
Directions:
1. Preheat oven to 400. Line pizza pan with parchment paper.
2. Whisk egg in a small bowl, then add the cauliflower and almond meal and mix well. Spread thinly in pizza pan, making edges slightly thicker than the rest.
3. Bake for about 20-30 minutes, until golden brown. Let cool for about 5 minutes before spreading the sauce.
4. In a small bowl, stir together tomato paste, yogurt, garlic, and pesto. (There will be enough sauce for about 3 pizzas.) Spread sauce on crust, right up to the edge.
5. Sprinkle cheese over sauce.
[At this point, you can freeze the pizza. I usually make two or three pizzas at a time, since we eat them every week. I put the pizza in the freezer, still on the pan, until it is frozen. Then I trim the parchment paper about an inch away from the edge of the pizza and then slide into a large (one or two gallon) Ziploc bag, seal it after squeezing out the air, and make sure to find a flat place to store it in the freezer. When ready to cook, remove from freezer and immediately continue to step 6 - no thawing required.]
6. Add pizza toppings (I like fresh spinach, mushrooms, shredded chicken, and red pepper flakes), then top with a little more cheese.
7. Bake about 5-10 minutes (15-20 if frozen - slide parchment paper directly onto pizza rack), until cheese is melted and toppings are cooked the desired amount.
8. Cut pizza with a plastic egg-turner-type spatula and serve immediately.
