Ingredients
- Extra-virgin olive oil for greasing the pan
- 1 small head cauliflower, cut into small florets
- 1 pastured or omega-3 egg, lightly beaten
- 1/2 cup shredded buffalo or goat mozzarella
- 1/2 teaspoon sea salt, preferably iodized
- 1/2 teaspoon cracked black pepper
- 1/2 teaspoon dried oregano
- TOPPlNG
- Chopped vegetables of your choice (optional)
- 1 cup grated Pecorino Romano cheese
- Pinch sea salt, preferably iodized
Directions
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Rinse the cauliflower. You will have approximately 3 cups. Transfer to a microwave-safe dish and microwave on high for 8 minutes, until cooked. Allow to cool, stirring occasionally. Place a rack in the middle of the oven. Heat the oven to 450°F. Grease a 10-inch ovenproof frying pan with olive oil.
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Place the cooled riced cauliflower in a dishtowel, and twist and squeeze to remove all the moisture. Transfer to a mixing bowl. Add the egg, mozzarella, salt, pepper, and oregano. Mix well.
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Press the mixture evenly in the frying pan over medium heat on the stove top, crisp the cauliflower crust for a few minutes. Transfer to the oven and bake for 15 minutes, until golden. Let cool for 5 minutes, and add the topping.
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Scatter the mozzarella evenly over the pizza base and spread the spinach. Add any additional vegetables. Sprinkle with the Pecorino Romano cheese and add a pinch of salt. Bake for an additional 10 minutes, until the cheese has melted.
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VEGAN VERSION: Replace the egg with 1 VeganEgg and use Kite Hill Ricotta “cheese” in lieu of the cheeses.