Ok, I know that it has been a terrible long time since I have blogged here but I thought that I would post this EPIC recipe that Geoff and I have been trying out and perfecting this week. For those of you that are on IP this is safe for maintenance only (phase 4)
PIZZA -
What you need -
EVOO
cookie sheet or pizza pan
plastic bowl with lid
cheese grater
1 head of cauliflower
2 1/2 cups of mozzarella flavored veggie cheese (called Veggie Shreds) \or low fat mozzarella cheese
italian seasonings to taste
2 eggs
pizza sauce (look in the health food section for something low card and low sugar)
and toppings of your choice
What you do -
In a plastic bowl grate 1/2 cauliflower head into rice size pieces (aka rice the cauliflower).
Place lid on the bowl and microwave for approximately 2.5 minutes on high. Leaving the lid on remove from microwave and let sit for 5 minutes. After it's done steaming remove lid mix in 2 cups of the veggie shreds and the eggs.
Mix well and spread out on a WELL greased pan. Cook at 450 degrees for 20 minutes.
Now here is where we ran into a few problems. The mixture doesn't like to cook through to the bottom but likes to adhear to the pan on the edges where the cheese melts. You may want to line the baking sheet with wax paper or greased aluminum foil. We just had to really grease the pan up and that seemed to work well. We also flipped the crust at about 10 minutes. Takes a little work but it works well for us.
After the crust is cooked to a nice bubbly yellow and brown remove from oven and add your seasonings, sauce, toppings and remaining cheese. Now put it back in until the cheese melts and you're all ready to eat it!
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