Photo by Gena Campos
Makes 1 16” crust (8 pieces)
Note: Eliminating the fennel and using fat-free cheese
would make this a C1 recipe.
6 egg whites (or 3 eggs)
1 cup shredded fat free or low fat mozzarella cheese [lowfat cheese is not C1 compliant]
1 tsp fennel [Fennel is C3]
2 tsp oregano
2 tsp basil
1 tsp pepper
2 tsp parsley
low carb pizza sauce
toppings of choice
Heat oven to 450; Spray pizza pan or cookie sheet with no-stick spray OR use parchment paper.
In medium bowl, combine cooked riced cauliflower, egg whites, mozzarella, parmesan and spices and mix until it forms the consistency of dough. Press evenly onto parchment paper covered pizza pan or cookie sheet.
Bake at 450 degrees for approximately 25 minutes or until top and bottom are nicely browned
Spread sauce on crust and top with whatever toppings you like. I used grilled eggplant, carmelized onions, sautéed mushrooms, turkey pepperoni, turkey tenderloin medallions and mozzarella cheese. Bake in oven, approximately 15 minutes, or until toppings are hot and/or cheese melts.
*Riced Cauliflower: 1 head of riced cauliflower, 5 cups riced = 3 cups cooked
Remove leaves from 1 head of cauliflower, cut into flowerets, and rice in food processor by adding water, once cauliflower is the consistency of rice drain in strainer and squeeze out water. Cook covered, in microwave for about 10 minutes or until riced cauliflower appears cooked. Squeeze out some water again.
Here's a simpler way to make this without fussing much with this, from Maranda Thomas:
You do not need to pre-cook your cauliflower!! Make the recipe as called for here and use raw cauliflower; then cook the life out of it for about 30 minutest, flip it (parchment paper is your friend here so you can flip), and then bake another 20 minutes. Then add toppings and bake another 10 minutes. Works Every Time, she says!!!