Cauliflower Pizza

  • Serves: 2
  • Cook Time: 30 minutes
  • 30 ounce Cauliflower Rice (3 packs)
  • 1 Egg
  • 1/3 cup Chevre
  • 1/4 cup Parmesan Cheese (grated)
  • 1 teaspoon Dried Oregano
  • 1/2 teaspoon Granulated Garlic
  • Kosher Salt
  • Tomato Sauce
  • Fresh Mozzarella
  • Basil
  1. Preheat your oven to 400F
  2. Fill a large pot with about an inch of water, and bring it to a boil. Add the "rice" and cover; let it cook for about 4-5 minutes. Drain into a fine-mesh strainer
  3. THIS IS THE SECRET: Once you've strained the rice, transfer half of it to a clean, thin dishtowel. Wrap up the steamed rice in the dishtowel, twist it up, then SQUEEZE all the excess moisture out! It's amazing how much extra liquid will be released, which will leave you with a nice and dry pizza crust. Repeat with second half of rice
  4. In a large bowl, mix up your strained rice, beaten egg, cheeses, and spices. (Don't be afraid to use your hands! You want it very well mixed)
  5. Press the dough out onto a baking sheet lined with parchment paper. (It's important that it's lined with parchment paper, or it will stick.) Keep the dough about ⅓" thick, and make the edges a little higher for a "crust" effect, if you like
  6. Bake for 35-40 minutes at 400F. The crust should be firm, and golden brown when finished
  7. Add your favorite toppings: sauce, sliced fresh mozzarella, basil, and any other toppings you like. Return the pizza to the 400F oven, and bake an additional 5-10 minutes, just until the cheese is hot and bubbly
  8. Slice and serve immediately