4 Cups Cauliflower - 1 Head of Cauliflower
2 Eggs
2 Cups Any Italian Cheese - Shredded
2 Cloves Garlic
1/2 teaspoon Basil
1/2 teaspoon Oregano
Use a food processor or a box grater to shred one washed head of cauliflower into 4 cups of 'Cauliflower Rice.' Depending on the size of your cauliflower, there may be some left over. You can either keep track of how many cups your cauliflower is making and save some whole florets for later or make a bigger pizza with the extra cauliflower rice. Microwave cauliflower rice for 8 minutes, then remove it and let cool. Once the cauliflower is cool enough to touch, form cauliflower rice into a mound, place it on a thin wash cloth or piece of cheese cloth, gather up the sides of the cloth and squeeze the excess water from the cooked cauliflower. Put the strained cauliflower rice in a large bowl and add cheese, minced garlic and the two already beaten eggs. Once all of the ingredients are fully combined, form into a ball and spread the cauliflower dough on a cookie sheet or pizza pan lined with a piece of oiled parchment paper. Bake in a preheated oven at 425 for 15 to 20 minutes or until the crust is lightly browned.
1/2 to 1 Cup Any Italian Cheese - Shredded
4 oz Your favorite Spaghetti Sauce
3 Cloves Garlic - minced
1 teaspoon Any Italian Spices
Season Salt and Pepper to taste - Optional
Up to 4 of Your Favorite Pizza Toppings (Or leave plain for a Cheese Pizza)
NOTE: For my pizza toppings I used Turkey Pepperoni, sauteed red onion, portabella mushrooms and red bell pepper. As you can probably tell by the pictures, I like to go crazy and use a lot of toppings. That being said, the maximum number of different pizza toppings should be four because too many varying tastes seem to take away from the individual flavors.