Cauliflower Pizza Crust
1 head cauliflower
1 tsp dried chives
1 tsp dried oregano
½ tsp black pepper
½ tsp salt
“Rice” raw cauliflower using food processor or blender (in batches).
Place steamer basket or wire mesh colander in a large pan with one inch water. Line with cheesecloth, making sure the piece is large enough to be gathered around cauliflower rice with excess on top to hold it closed.
Place cauliflower in pan, cover and steam for 5 minutes. Remove from heat, uncover and allow to cool.
Preheat oven to 400°. Line large round pizza pan or rectangular sheet pan with parchment paper. Parchment paper is necessary to keep crust from sticking and is helpful when flipping the crust.
Lift cauliflower from pan using cheesecloth. Twist at top and squeeze as much liquid out as possible. Put in bowl with eggs, chives, oregano, pepper and salt. Mix thoroughly.
Press into pan and bake for 30 minutes. Flip crust and cook for 15 minutes or until dry. Garnish with sauce, cheese and desired toppings and heat until cheese is melted.
4 servings, 80 calories per serving (crust only)
Hack: One 16oz bag of frozen cauliflower can be substituted for fresh. Thaw completely before using. There is no need to cook the cauliflower but liquid must still be squeezed out.
Hack #2: Crust can be shaped into smaller crusts if desired. Crusts can be separated by parchment paper, sealed in freezer safe containers and frozen. Topped and cooked pizza slices can be stored in the same manner.