Pizza is one of my favorite foods - I love how versatile it is. We often make pizza at home and get creative with toppings. This all-veggie pizza turned out delicious, with a homemade cauliflower crust and piled high with colorful vegetables.
1 head of cauliflower, broken into florets
2 cups mozzarella cheese, grated
2 eggs, beaten
2 cloves garlic, minced
1 teaspoon dried basil
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
1 tablespoon olive oil
Preheat oven to 375 degrees. Line large baking sheet with parchment paper. Generously grease parchment paper with olive oil.
In small batches, pulse cauliflower in a food processor until it becomes rice like. Lay riced cauliflower on several layers of paper towels or a clean dish towel. Pat dry and try to squeeze out as much liquid as possible to remove the moisture from the cailiflower.
Place cauliflower in a large mixing bowl and add beaten eggs, minced garlic, garlic powder, basil, black paper and mozzarella cheese. Combine well.
Place mixture on parchment paper and form into a pizza shape (we had a ton so we filled an entire baking sheet - hello leftover pizza)
Bake for 20-25 minutes at 375 degrees until golden brown. Remove from heat and allow to rest about 10 minutes before adding toppings.
Create the pizza using whatever toppings you like - we used traditional tomato sauce, fresh mozzarella, zucchini, asparagus, sundried tomatoes, onion, fresh basil & crushed red pepper flakes.
Bake again for 10-15 minutes until the cheese melts. Enjoy!