Low Carb Pizza Crust

4 cup Cauliflower frozen riced. 2 bags
4 large Egg, fresh, whole, raw
4 oz Cream Cheese
1 tbsp Now Psyllium Husk Powder
.5 tsp Pink Himalayan Sea Salt
1 tsp Oregano, ground
4 oz Parmesan Cheese, hard
.5 tsp Garlic powder
4 cups Cheese: Mozzarella shredded

These will last about 10 days in refrigerator. They can be frozen. I place a piece of parchment paper in between each if i freeze them.

All ingredients should be room temperature. Preheat oven to 425. Cook cauliflower in microwave 5 minutes one at a time. Let cool and wrap dish towel around bag, cut small hole and squeeze all liquid out of both. Add all ingredients together and mix well. Cover two baking sheets with parchment paper. I use a 6" spring form pan with bottom removed for a mold. Place spring form "mold" on parchment paper and dump 2/3 cup of mixture, press down with "greased" hands. 3 crusts should fit on each baking sheet. Bake for 20-25 minutes until golden.

Serving Size: Makes 6 crust, serving size 1 crust

Number of Servings: 6

Recipe submitted by SparkPeople user KITTEN8305.