Vegetable Pizza Crust

1 cup cauliflower (see substitute note below)
1/2 cup reduced fat mozzarella cheese, shredded
1 egg or 1/4 c egg replacement
1 tsp dried oregano
2 tsp dried basil
2 tsp dried parsley
1/2 tsp ground fennel
Garlic powder, to taste
1/2 packet Stevia or Truvia

Substitute: Spaghetti squash, butternut squash, spinach or zucchini

4 servings from a 16 inch round crust

Steam the cauliflower, let it cool, press between paper towels to remove excess water and then grate it on a box grater. Combine grated cauliflower with the mozzarella and egg in a large bowl; add spices, mix well.
OR after steaming cauliflower, add cauliflower and remaining ingredients in a food processor and pulse it until a nearly smooth texture. Spray a circular or rectangular metal pan with cooking spray before spreading the “dough” evenly. Or use non-stick foil. Bake at 450°F for 12-15 minutes or until brown not burned. Try to flip over half way through baking time. Remove the dough from the oven and sprinkle with desired toppings. Return the pizza to the oven. Turn the heat up to broil and leave in until the cheese has melted and the crust is crispy.

Serving Size: whole crust

 

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  by: IAMDESIGNERKT EP_PN collection includes recipes with higher protein amounts and reduced fat alternatives when avai...