The mozzarella cheese in the crust helps to make it crispy. I opted to add little cheese to the top of the pizza because there was enough in the crust. You can definitely top this "pizza" with any of your favorite toppings, but I decided a few roasted tomatoes and a little mozzarella and Parmesan cheese was perfect for me.
Cauliflower Pizza Crust
Makes one 9-10 inch pizza
1/2 head of cauliflower (about 2 cups riced)
1 cup part skim shredded mozzarella cheese
1 egg, beaten
1 tsp dried basil
1 tsp dried oregano
1. Preheat oven to 400 degrees F. Grease a cookie sheet or line with parchment paper.
2. Remove the stems and leaves from cauliflower and cup florets into chunks. Add to food processor (or a Vitamix) and pulse until the texture is similar to rice. If you don't have a food processor you can grate the cauliflower with a cheese grater or chop it very fine.
3. Add a small amount of olive oil to a non stick skillet and saute cauliflower "rice over medium heat and cook about 6-8 minutes.
4. In a bowl combine the cooked cauliflower with all remaining ingredients. Spread dough out evenly over cookie sheet; about 1/4" thickness. The pizza should be around 9-10 inches in diameter.
5. Bake for 25-30 minutes or until the crust is golden, crispy on the edges and cooked through the middle.
6. Top the pizza with toppings of choice (be careful not to add too many toppings or it will weigh down the crust) Broil the pizza for 5 minutes, or until topping are hot and cheese is melted. Allow pizza to cool 2-3 minutes then cut and serve.