The "crust" of this pizza (wheat-free) is not sturdy enough to hold in your hand, but it's a very nice substitute for the real thing without the wheat. Like any pizza this can be served as vegetarian or with meat, you can get as creative as you like. I like to serve this with a fresh salad for a really satisfying dinner.
This will make 4-6 servings
1 head cauliflower, cut into 1 to 2 inch pieces
3/4 cup olive oil
2 large eggs
3 C. shredded mozzarella cheese or Italian cheese blend
12 oz. crushed tomatoes (can use store bought pizza sauce if you like)
Choice of vegetable toppings, use whatever you like; I like bell peppers, onions, fresh spinach, & chopped portobello mushrooms
1/2# cooked ground sausage (can use any type of meat you like)
Fresh basil leaves
Fresh oregano
1/4 C. grated Parmesan cheese
Kosher salt and fresh ground black pepper
Preheat oven to 350 degrees F.
In a large pot of boiling water cook the cauliflower until soft, about 20 minutes. Drain and transfer to a large bowl. Mash until the consistency of mashed potatoes with minimal chunks. Add 1/4 cup of the oil, the eggs, and 1 cup of the mozzarella cheese, salt and pepper and mix well.
Lightly oil a pizza pan or large rimmed baking sheet. Pour the cauliflower mixture onto the pan and press the "dough" into a flat, pizza-like shape no more than 1/2 inch thick. Mound it up higher at the edges. Put into the oven and bake for 20 minutes.
Remove the pizza "crust" from the oven, leaving oven on, and spread with the tomato sauce. Top with the remaining mozzarella cheese, vegetables, and meat. Top with basil and oregano. Drizzle with some of the oil and sprinkle with Parmesan. Place back not oven and bake until cheese has fully melted and starts to golden in cold, about 15 minutes.
Cut the pizza into wedges and using a spatula, transfer to warm plates. Serve and Enjoy!
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