The Cauliflower Crust Supreme Pizza

Here is a low carb pizza idea, using part of the pizza crust recipe below. What I did different was toss my riced cauliflower in a non-stick skillet, with a little water, until tender, then I placed pan in freezer to cool quicker. Also, instead of the mozzarella in the crust, I added parmesan for my cheese choice (in addition to parmesan you already have to add). Finally, for the last step of baking the completed pizza, I placed it on the bottom rack in the oven, and because there are more toppings, I added 2 more minutes of baking time. šŸ˜Š

http://www.foodnetwork.com/recipes/ree-drummond/cauliflower-crust-pizza-3436142

This is what the crust looks like after you cook the cauliflower, cool it, blend with eggs, parmesan, salt, and Italian seasoning, spread crust onto parchment paper lined rectangular pan (easier to eat when cut into squares), bake crust by itself in a 425 degree preheated oven, for about 10-15 minutes. šŸ˜Š

Toppings for pizza are:

Home Made Made Pasta Sauce (6 ounce can tomato paste, 2 tbsp olive oil, 2 cans of water, 1 tsp Italian seasoning, 1/2 tsp salt, pepper, and garlic powder)

2 cups shredded Italian Cheese

Pepperoni

Diced Onions

Chopped Bell Peppers

Diced Tomato (small)

4 fresh garlic cloves, minced

Parmesan (to top pizza toppings, after assembling your pizza)

Assemble: top crust with sauce, cheese, toppings, parmesan cheese

Bake in preheated 425 degree oven, on bottom rack in oven, for about 10 – 12 min.

When your pizza is done baking, let it cool, cut into squares (I find it’s easier to hold this way), and enjoy! šŸ˜Š

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