1 medium sized head of cauliflower
1/4 tsp salt
1/2 tsp dried basil
1/2 tsp oregano
1/2 tsp garlic powder
1/4 cup shredded parmesan cheese
1/4 cup shredded mozzerella
1 egg (or 1/4 cup egg beaters)
optional: a few shakes of red pepper flakes
Preheat oven to 425 degrees F. On a cutting board, place a large piece of parchment paper and spray with non-stick spray.
Wash and thoroughly dry the head of cauliflower. Cut off the florets and put them in your food processor. Pulse in your processor until the cauliflower is powdery and all the chunks are gone. You should end up with about 3 cups of fine cauliflower. Place the cauliflower in a microwave safe bowl and cover. Microwave for about 5 minutes. (if you do not have a microwave, you can steam the cauliflower with a little water in a pan on your stove.) Once cauliflower is cooked, dump on a towel and let cool.
Now that the cauliflower is cool enough to touch, wrap in up in the towel and wring as much water out of it as you can. Dump out the wrung out cauliflower into a bowl. Add the parmesan, mozzarella, salt, oregano, basil, garlic and red pepper. Mix. Next add your egg and mix it all together. (using your hand for mixing works best)
Once mixed together, use your hands to form dough into a crust on the oiled parchment paper. Careful not to make it too thick or too thin in spots. Using the cutting board slide the parchment paper onto your hot pizza stone or baking sheet. Bake for 8-10 minutes. Remove from oven, carefully lay a cookie sheet or pizza stone on the crust and flip the crust over. Peel off parchment paper.
Add sauce and cheese along with whatever other veggies and meats fits your taste and plan. Once all the topping are on, return to the over for an additional 10 minutes. Allow to cool slightly before slicing and serving.
This is a lean and green Medifast recipe, which is compliant with the Take Shape For Life program.