Cauliflower is a surprisingly delicious low carb alternative to starchy pizza crust. The key is in the prep, though. Cauliflower contains a lot of water, and the harder you work to squeeze it all out, the crispier your crust will be.
I head cauliflower, stem removed
1/2 cup shredded mozzarella
1/4 cup grated parmesan
1 tsp oregano
1 tsp basil
1 tsp sea salt
2 eggs, lightly beaten
Heat oven to 425 degrees.
Grate your whole cauliflower into rice size pieces. I use my food processor.
Heat a couple of inches of water to boiling in a large saucepan, and place a wire mesh strainer on top. Scoop the cauliflower in the strainer and cover as best you can. Allow it to steam for about 5-7 minutes.
Next, spread it on a thin cloth tea towel or cheese cloth on your counter so it can cool down enough to handle. Take the four corners of the cloth together so the cauliflower falls to the center, then squeeze it into a ball. Hold it over your sink and squeeze like crazy. Just when you think you got all the moisture, you move it around a little inside the ball and find more to squeeze. Believe me this is the hardest but most important step!!
After you've removed as much moisture as possible, add it to the eggs and cheese and the rest of the ingredients in a bowl. You should be able to pull it all together in a kind of dough-less dough ball.
For best results, use either a silicone baking sheet or a pizza stone. Otherwise line a cookie sheet with parchment paper.
Press the ball onto your baking surface into a pizza crust shape. Bake for 10 minutes or until golden brown.
Remove from oven and top with your favorite sauce, toppings and cheese and bake for another 10 minutes.