Low Carb Pizza Crust....w/ Cauliflower?

So, a while back i was watching TV in the afternoon at a time of day i don't ever watch tv. I couldn't find anything on -- which is probably why i don't watch tv in the afternoon -- and ended up watching Dr. Oz. Don't get me wrong, i have nothing against Dr. Oz, but there's just something about him that weirds me out so i don't watch him that often. But the episode was on weight loss secrets, and since that's a topic you can't go wrong learning more about, i decided to watch it. He had these 3 women sharing 3 of the things that helped them all lose a tone of weight, and one of the women said she cut out carbs (like we've never been told that one before!) and replaced

them with veggies. If you're like me, cutting carbs is H-A-R-D. I love white rice, pasta, sugars,

and any carb you can think of way too much. Yes, when we got married i switched us from

White to Wheat for our breads and pastas, and last year i mastered making a brown/white rice hybrid in my rice maker (the brown needs 2 cycles through the cooker so i do that on its own first then throw in the white with its water and mix it all up and turn it on again). But what about Pizza? I don't make my own bread dough like my step-mom Cindy. All the yummy pizza places use white dough. I've got nothing against thin crust pizza, but i never think to order it.

I make personal pizzas for myself with those wonderful sandwich thins.

I'll put some pesto on them, sprinkle on some fetta cheese, slice up a tomato to top it off and throw it all under the broiler. L-O-V-E it! I usually make it for myself on the nights when Husband has to stay overnight at work. It's one of those quick meals i didn't feel too guilty eating. But, this women on the show was saying one of the recipes she cut carbs with was with a Cauliflower Pizza Crust. What?? Who would have thought up such a thing? After hearing of it, i knew i had to try it. And guess what, its actually good. I kept telling Husband that i was going to make this pizza crust, and he would get this scared look in his eyes and i could see that he was hoping i would forget that i wanted to make it. But i didn't, and he ate it. I made 2 pizzas and got 2 slices of it before he ate the whole other pizza plus the other half of the one i had started eating. So, this is the recipe i found that turned out really good for us, and i figured i would share it with everyone on here.

Cauliflower Pizza Crust (<--linked)

1 cup cooked, riced cauliflower*
1 egg
1 cup mozzarella cheese
1/2 tsp fennel
1 tsp oregano
2 tsp parsley

pizza or alfredo sauce (Any jar of pizza or marinara sauce works great, or Alfredo if you want to do a "white" pizza)

toppings (make sure meats are cooked)
mozzarella cheese

Preheat oven to 450 degrees Farenheit.

Spray a cookie sheet with non-stick spray (i line all my pans with aluminum foil and then spray it so i can avoid scrubbing when i have to wash up).

In a medium bowl, combine cauliflower, egg and mozzarella. Press evenly on the pan. Sprinkle evenly with fennel, oregano and parsley.

Bake at 450 degrees for 12-15 minutes (15-20 minutes if you double the recipe).

Remove the pan from the oven. To the crust, add sauce, then toppings and cheese.

Place under a broiler at high heat just until cheese is melted **.

Notes:

*I use frozen cauliflower prepared according to package directions in the microwave without water. After cooked and slightly cooled, shred cauliflower with a cheese grater (i used my chopper, but if you have a food processor that would work too), and then measure for the recipe. (Don't pack down the cup with cauliflower. Just fill it with a spoon or the cup itself.)

** You can try re-baking the pizza at 450 once you add toppings if desired, but the crust is not quite as crusty. There is a minimal difference, so see what works best for you.

This is really good if you're going Gluten Free. It's delicious and you get vegetables and pizza for dinner. I mentioned this in home making (or what ever it is they call it now) and they've asked me to make it for them in March.
Enjoy!