This is a fantastic pizza crust if you’re avoiding carbs or gluten- I made it for a relative on a Paleo diet and we were all surprised how nicely these turned out!
• 1 medium cauliflower, cored and coarsely chopped
• 1 cup shredded mozzarella cheese
• 1/4 cup chopped fresh parsley
• 2 eggs, beaten
• 2 teaspoon chopped garlic
• salt and ground black pepper to taste
Preheat oven to 450 degrees.
Add the cauliflower to a food processor and process until it achieves a rice like consistency. I have a nine cup food processor and had to do the cauliflower in batches since it was too large to chop properly.
When the cauliflower is cropped finely, transfer it to a thin tea towel (you can also use a clean cotton shirt) and squeeze as much liquid out as possible. Removing the water from the cauliflower will help it to make a crisp crust without being mushy.
When you have finished squeezing the cauliflower, transfer to a large bowl and add in the remaining ingredients, stirring until mixed completely.
Flatten balls on to a cookie sheet (this is very similar to making peanut butter cookies, just with a mushier "dough") and bake for 15 minutes or until lightly browned. I have a Pampered Chef scoop that I used that worked perfectly.
At this point, you can cool the cauliflower crusts on a metal rack and freeze for a later use, or add sauce and cheese (and any other toppings) and bake an additional 5-8 minutes or until the cheese has melted.
MAKE AHEAD FREEZER OPTION:
If you freeze the crusts (and they do freeze very well), do so before adding the toppings. Remove them from the freezer and top them with sauce and cheese and then bake them (still frozen) at 400 degrees for 8-10 minutes or until the cheese is melted.
