2 C riced cauliflower
2 eggs
1 C shredded mozzarella cheese
1/2 C parmesan cheese
1 tsp Italian seasonings
Preheat oven to 350 degrees.
To rice the cauliflower, take a (dry) raw bunch of cauliflower and remove the florets as close to the stems as possible. Place in a food processor and blend until the cauliflower is broken up into pieces smaller than rice.
Place 2 cups of the riced cauliflower mixture in a microwave safe bowl and steam (no water necessary) for 2 minutes.
Add 2 eggs, cheese and italian seasonings to the cauliflower mixture and mix well.
Transfer to a baking sheet lined with parchment paper. This step is NOT optional, unless you would like to eat your pizza off a baking sheet, or aluminum foil (I've tried both - neither works).
Smooth out the dough until it is all about 1/4 inch thick, and bake for 20 minutes. Watch to make sure it is not burning.
When it comes out of the oven, I like to flip it over onto the baking pan, and gently peel the parchment paper off. Now comes the fun part - adding your own low carb/carb free toppings! I would suggest a pesto sauce instead of tomato, if you are trying to stay away from all carbs. Fresh mozzarella and red onions and sauteed mushrooms would be a great topping for that sauce!
*When adding toppings, set the oven on broil, and top your pizza with fresh cheeses and pre-cooked veggies (such as sauteed mushrooms and onions). You won't broil your pizza toppings for more than 2 minutes, so the ingredients won't have time to cook while in the oven. Cook them before if you prefer it that way!
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