- 1 head cauliflower (about 2 lbs./1 kg)
- 1 egg, lightly beaten
- ½ tsp (2 mL) oregano
- ½ tsp (1 mL) salt
- 1½ tbsp (22 mL) olive oil, divided
- 2 garlic cloves
- 4 oz. (250 mL) Parmesan cheese (1 cup/125 g)
- 2 cup (125 mL) part-skim mozzarella cheese (½ cup/60 g)
- ¼ cup (50 ml) pizza sauce
Microwave the cauliflower, covered, on HIGH for 7 minutes. Place the cauliflower on a paper towel and cool for 5 minutes. Squeeze the cauliflower dry and place in a small bowl. Stir in the remaining crust ingredients and mix until combined.
Use the Chef’s Silicone Basting Brush to brush 1 tbsp (15 mL) of the oil onto the Rockcrok® Grill Stone. Firmly pat cauliflower mixture into a 12" (30-cm) round. Combine the remaining oil with the garlic pressed with the Garlic Press. Brush over the crust. Bake 18–20 minutes or until golden brown around the edges.
Spread the sauce to within ½" (1-cm) of edges and top with the cheese. Return to the oven for 5 minutes or until the cheese is melted.
- 6 servings
Nutrients per serving:
US nutrients per serving: Calories 140, Total Fat 9 g, Saturated Fat 4 g, Cholesterol 35 mg, Carbohydrate 8 g, Protein 10 g, Sodium 390 mg, Fiber 2 g
It's important to squeeze all of the liquid from the cauliflower in order to get a crisp crust!
You can use 1 tsp (5 mL) Sweet Basil Rub in place of the oregano and salt