Cooking with Kelly: Cauliflower Pizza Crust Recipe

It may look burned. It isn't.

Pizza is a staple in this house. We enjoy pizza in many forms; in zucchini, on whole wheat, grilled and any other combination. But I heard all about this whole cauliflower pizza crust craze that's sweeping the Internet, so I thought I'd give it a try. This pizza crust is low carb and gluten free, and it lends a different flavor.  I really liked this new take on pizza, but Tim wasn't the biggest fan. Any time I make something new, I'll ask him if he'd eat it again. His expression usually gives it away, so I'll probably end up making this again when he's traveling for work.

Cauliflower Pizza Crust Recipe
1 cup shredded cauliflower
1 egg
1 cup shredded mozzarella
Pizza toppings of choice (this was a barbecue chicken pizza, so I used a baked chicken breast, barbecue sauce and cheddar cheese)

Start out by shredding the cauliflower. The easiest way to do this is to use the grating wheel on your food processor, which will make quick work of the cauliflower. Place the cauliflower in a microwave-proof bowl and microwave for six minutes. Remove and allow to cool.
In the meantime, use the same food processor grater to shred the mozzarella. Whisk the egg, then combine the cheese and cauliflower. Pour the mixture out onto a greased baking stone, then use a spatula to form into a circle. It makes about a 10-inch circle.
Bake in a 450-degree oven for 13 minutes or until the "crust" is golden brown. Remove from the oven and top with desired fixings, then place under the broiler for a few minutes until the cheese is bubbly and all the toppings are warm.

This makes about two servings.