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Cartoon of Doctor weighting his patient; " No, it's not water, you seem to be retaining food".

LOW CARB PIZZA ON A CAULIFLOWER CRUST 

Servings: 4


For the Crust:

  • 1 Head of steamed and grated Cauliflower (about 2 cups) 
  • 1/2 Cup of Almond Meal
  • 2 Eggs
  • 1 Tbsp. of Coconut Oil, Melted
  • 1 Tsp. of Italian Seasoning

 
For the Toppings:
Pizza Sauce
3 Small Zucchini, Shredded/Grated
White Mushrooms, Sliced
Pineapple
Prosciutto (option)
Red Onion


INSTRUCTIONS:


Shred/grate your zucchini and spread it out on a cutting board or something similar, cover with a paper towel and set aside. If you can do this an hour or two before you start making your pizza it would be best.  
Preheat your oven to 450 degrees and grease a baking sheet/pizza pan with a little coconut oil. I placed a piece of parchment paper on my pizza pan just in case it would stick.


Put your steamed cauliflower, almond meal, eggs and melted coconut oil in a food processor and blend the mixture.


Pour mixture onto your baking pan and pat into a circle.


Sprinkle with the Italian seasoning and bake for 20 minutes checking occasionally to make sure the edges aren't burning. I removed the parchment paper after 15 minutes because I wanted the bottom to crisp up too. It slid right off.


After it's done baking, it might be a little "mushy" feeling still, but that's okay since it'll be going back in. 


Top with your pizza sauce (pesto would be really good too) and zucchini then whatever other toppings you want. You can use whatever toppings you like.

Bake for another 10 minute