Holistic Chef Eddie's Tip of the Day #20

I figured sooner or later the subject of Pizza would have to come up.  Well have I got a recipe for you.  Today is CAULIFLOWER CRUST PIZZA.  At my home, I give a Pizza Party with this delicious alternative rather than the high carbohydrate grain crust.  It's better.  It really is.  For those on a Keto , Paleo, Vegetarian (eggs), Kosher way of eating (Kosher only by using Kosher Cheeses), this is perfect.  Mark my word, if it hasn't already happened and I don't know about it, there will be restaurants serving it.  Some brands that are already frozen are actually very high in carbs even though they use Cauliflower.  These companies add grains to their product along with Cauliflower.  Grains turn into sugar in the body and raise glucose levels.  If you are diabetic, wow, this recipe is definitely for you!!!!  You can't tell the difference.  I know that's a bold statement, however, I've tricked so many people, and they had no idea they were eating Cauliflower.  Top it with pizza sauce, roasted veggies and cheese of your choice.  Mangia Bene (eat well)!!!!

   CAULIFLOWER PIZZA CRUST PIZZA
Yields:  One 12" crust
4 packages Riced Cauliflower
3 Eggs
1 heaping teaspoon Italian Seasoning
1/2 cup Shredded Parmesan Cheese
12" Metal Perforated Pizza Pan 
Parchment Paper

1)  Pour the riced Cauliflower into a large pot and cover it just barely with water.  Cook the Cauliflower until tender bringing it up to a boil and then lowering the heat to simmer.  Cook approximately 20 minutes until soft.  This is the dough for your crust.
2)  Drain the Cauliflower into a colander lined with cheesecloth.  Rinse the Cauliflower until it is cool while it is in the colander.  Gather up the sides of the cheesecloth and twist the top making sure none of the cauliflower falls out.
3)  Squeeze out as much liquid as you possibly can until the Cauliflower is pretty dry,  Place the dry Cauliflower into a large bowl and discard the cheesecloth.  Add the Eggs, Italian Seasoning and Parmesan Cheese.  Work the mixture with your clean hands until fully combined and take it out of the bowl and form a ball.  
4)  Spray a perforated pizza pan (with holes) with olive spray and then line it with parchment paper.  Spray the parchment  paper with the Olive Spray and place the cauliflower ball in the center.  Work your way toward the edges forming a circle (just like the pan itself) with the mixture until it is 1/4 inch thick all over.  Form an edge with the crust all the way around the pan.  
5)  Place in a 425 degree preheated oven until brown on the top.  Remove the pan.  Remove the parchment paper and carefully turn the crust over.  Place it back into the oven for another 20 minutes until the top is brown just like the bottom.  Remove and set aside to cool. 
6)  It's time to decorate.  Pour 1/4" thick of the Pizza Sauce all over the crust up to 1/4 inches from the edge.  Add Mozzarella evenly all over the pizza.  I suggest roasted veggies like mushrooms, broccoli, asparagus tips (just a suggestion).  You be the designer.  Top with more Mozzarella Cheese and sprinkle Shredded Parmesan Cheese on top of the other cheese.  Sprinkle the top of the pizza with dried Oregano.  
7)  Bake for 20 minutes in 425 degrees until the cheese has melted and is bubbly.  Cut with a Pizza Cutter and let me know if anyone can tell the difference.