The Healthiest Pizza in the World Part Two

This recipe is a slightly tweaked version of the original. To make the crust taste almost identical to an actual pizza, you need a pizza stone. This provides the heat necessary to make the crust non-soggy and quite amazing. The other mistake people make is not pre-baking the crust. You want to first cook the crust for 15 minutes, then take it out, apply the toppings, then re-bake. You'll end up with a very amazingly delicious pizza.

Ingredients:

2 cups finely grated cauliflower

2 cups shaved mozzarella cheese plus extra for topping (I use a pre-shaved organic brand.)

2 large eggs

tomato sauce (Keep sugars below 2 grams.)

toppings of your choice (I like mushrooms, fresh tomato slices, pepperoni, olives, and fresh basil.)

Kitchen Equipment:

Cheese grater

Parchment paper

Round pizza pan with a lip or better yet – a pizza stone

Directions:

1. Pre-heat oven to 450 degrees. Cut parchment paper to match the size and shape of your pizza pan. Parchment paper is the best to prevent your crust from sticking to the baking surface. Put the pizza stone in the oven and wait for 20 minutes past the point where my oven becomes pre-heated. The stone makes the crust really crispy and delicious.

2. Finely grate cauliflower and remove any large chunks. You want a fine, uniform texture like rice. Try to spread it as thin as possible.

3. Mix together the cauliflower, mozzarella cheese, and two eggs until well-combined. At this point, it may not look like it could possibly turn into pizza crust, but it will bake to a thin, crunchy, flexible crust- just watch!

4. Place the cauliflower mixture in the center of the parchment paper on the pizza pan. Spread the mixture thinly but evenly out the edges of the pan.

5. Bake crust at 450 degrees for 15 minutes. Do NOT cook crust with toppings; just the crust at this point. Once cooked, take the crust out of oven and apply toppings.

6. Assemble the rest of your toppings. Place a small dollop of tomato pizza sauce - start with less than what you think you’ll need- in the center of your crust and spread it out nearly to the edge. Be conservative with the sauce- too much sauce was one of my mistakes when I was perfecting this recipe!

7. Top with a little cheese (remember the crust already contains cheese), followed by any other toppings of your choice. I add whole, fresh basil leaves, olives, slices of organic tomato and mushroom, and sometimes, pepperoni.

8. Return to oven and re-bake until cheese is evenly melted and just beginning to turn golden on the surface. This will usually be between 10-15 minutes.