Low carb pizza.
I found this recipe for a cauliflower-crust pizza a few days ago, and thought I'd give it a try.
I used a bag of regular (not-microwave in bag and not seasoned) frozen cauliflower-probably about an 18-ounce bag. I cooked it up in the microwave and drained it-but I did not press out the excess liquid. I thought it was dry enough, but evidently I was incorrect in that assumption.
Once the cauliflower was cooked, I dumped it into my blender/food processor and added some salt, cayenne pepper, oregano, and a ton of dried garlic powder. I pureed it into a smooth paste, then added in a tiny bit of mozzarella and egg whites (I used a the pre-seperated ones in a container) per the directions. I spread the mixture over a parchment sheet and got it thin-probably about 1cm or less all the way across, but I think the middle was probably just not thin enough.
I baked the "crust" in the oven for about 20-35 minutes total, until most of it had turned a golden brown. I then pulled it out and lightly spread a thin layer of tomato sauce (which I made in the blender mixing a can of diced tomatoes, olive oil, oregano, salt, pepper), and threw on a bit more cheese, some spinach, and a few capers, then put it back in the oven for another 15-20 minutes.
Verdict? OMG. This is insanely delicious, and really satisfies the craving for a crispy, savory, cheesy snack. The center didn't crisp up very well-when I do this again, I will either bake it longer at a lower temp to try to dry it out, spread the mixture a bit thinner, add a bit of coconut flour, and/or squeeze out the cauliflower in the early stage as suggested in the original recipe. It was a really good move on my part to add in a bit of oregano & cayenne to the crust mixture-it made it a bit more savory and gave it a really authentic pizza taste.
Best part? Very low carb and completely grain-free-everything in it was completely natural and good for you. I cannot wait to try some variations on the toppings!