When I saw the idea to use cauliflower as a base for pizza crust on Pinterest, I knew I had to give it a shot. Gluten, or even grain free, pizza just does not come close to the original. But, this cauliflower crust sure did taste good! It is my favorite by far that I've made. And I don't even feel the need to limit it for my kids (almond based crusts can be hard to digest). I love that they are consuming veggies but don't realize it. Be warned: It does not taste like regular pizza crust, but it does hold together well and tastes amazing. Even if you don't eat grain or gluten free, this is an excellent low-carb option for those watching their carbohydrate consumption.
Cauliflower Pizza Crust
2 cups grated cauliflower, cooked
2 cups shredded romano cheese
2 teaspoons oregano
3 cloves crushed garlic
1/2 teaspoon salt
Grate cauliflower with a food processor or hand grater. Measure out two cups. Place in a pot of simmering water and cook until it is tender. Drain well, getting as much water out as possible. In a bowl, combine the cooked cauliflower, romano cheese, eggs, oregano, garlic, and salt. Brush a cookie sheet with coconut oil and press the cauliflower mixture onto the sheet with your hands. Spread it out to be about 1/4 to 1/2 inch thick. Bake the crust at 450 for 15 minutes. Remove from oven, top with your favorite toppings (this one had sauce, browned ground beef, red peppers, spinach, and romano cheese), and broil until cheese is melted.