Cauliflower Pizza Crust

This is NOT, by any means, like traditional pizza crust but, if you're avoiding gluten or going Paleo or simply trying to reduce carbs and increase veggies then this is worth a try. It is very tasty, light and actually enhances the flavors of the cheese and other toppings. A grain-free alternative to traditional pizza crust, that you can pick up with your hands!

• 4+ cups raw cauliflower rice (about large head)
• 1 egg, beaten
• 1/2 cup soft goat cheese or grated parmesan
• 1 teaspoon dried oregano or basil
• pinch of salt and pepper

Instructions

1. Preheat your oven to 375F.
2. To make the cauliflower rice, pulse small batches of raw cauliflower florets in a food processor, until a rice-like texture is achieved.
3. Spread cauliflower on a parchment-lined baking sheet, about 1/4 to 1/3" thick. Bake for 15 minutes.
4. THIS IS THE SECRET: Once you've baked the rice, transfer it to a clean, thin dishtowel or double layer of cheesecloth. Wrap up the steamed rice in the dishtowel, twist it up, then SQUEEZE all the excess moisture out! It's amazing how much extra liquid will be released, which will leave you with a nice and dry pizza crust. Be careful, it's really hot! I use a silcone hot pad to protect my hands.
5. In a large bowl, mix up your strained rice, beaten egg, cheese, and spices. (Don't be afraid to use your hands! You want it very well mixed.) It won't be like any pizza dough you've ever worked with, but don't worry-- it'll hold together!
6. Press the dough out onto a baking sheet or pizza pan lined with parchment paper. (It's important that it's lined with parchment paper, or it will stick.) Keep the dough about ⅓" thick.
7. Increase oven to 450° and bake for 15-20 minutes. The crust should be firm, and golden brown when finished.
8. Now's the time to add all your favorites-- sauce, cheese, and any other toppings you like. Return the pizza to the 450F oven, and bake an additional 5-10 minutes, just until the cheese is hot and bubbly.
9. Slice and serve immediately!

Notes

Time-Saving Tip: I recommend making a double-batch of cauliflower pizza crusts--> make one for now, and save one for later. After baking the crusts, wrap up the extra pizza crust in foil, and FREEZE it for a quick "frozen pizza" to enjoy another night! All you need to do is add toppings and bake at 400F, until the cheese is hot and bubbly.