Ingredients
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3 cups cauliflower rice (uncooked)
1/4 teaspoon salt
1 teaspoon italian seasoning
1/2 teaspoon garlic powder
2 tablespoons almond meal
1 tablespoon nutritional yeast (optional)
1 tablespoon olive oil
1 egg
Topping
1/2 medium zucchini, thinly sliced
2 garlic cloves, minced
1 teaspoon italian seasoning
1 teaspoon red pepper flakes
2 roasted red peppers
1/2 cup lowfat mozzarella cheese
1 drizzle olive oil
1/4 teaspoon salt
Preparation
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For the pizza crust:
Preheat oven to 450 degrees. Preheat your pizza stone or baking sheet also. Lay out a large piece of parchment paper and coat lightly with olive oil.
Once cauliflower is cool enough to handle, wrap it up in the dish towel and wring the water out of it. You want to squeeze out as much water as possible. This will ensure you get a chewy pizza like crust instead of a crumbly mess.
Dump cauliflower into a bowl, and add crust spices, almond meal, nutritional yeast (optional), and 1 Tbs olive oil. Mix well to incorporate all the ingredients. Add the egg and mix again. Hands tend to work best.
Form the dough into a crust on your oiled parchment paper. Pat it down thoroughly, you want it nice and tightly formed together. Don't make it too thick or thin either.
Using a cutting board slide the parchment paper onto your hot pizza stone or baking sheet in the oven. Bake for about 12 minutes, or until it starts to turn golden brown. Remove from oven.
For the topping:
Place the zucchini in a bowl and add the garlic, crushed red pepper, Italian seasoning, salt and drizzle with olive oil. Toss to evenly coat and set aside.
In a food processor, pulse the roasted red peppers into a paste. Spread a thin layer of this on top of your crust.
Top the red pepper paste with the cheese.
Place the zucchini discs all over the pizza, but don't let them overlap.
Place pizza back in the oven and bake another 10 minutes or until the cheese and edges are browned.
Remove from oven and let set for 3 minutes before cutting.
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