There are a zillion online cauliflower crust recipes and all of them use cauliflower, eggs (or vegan eggs), salt and pepper. I added herbs for flavor and almond meal for a boost of healthy fat and fiber. I topped my crust with garlicky mushrooms and Gorganzola cheese for a pizza worthy of a trendy vegetarian restaurant. This pizza can be served as a main dish or cut into small bites for an appetizer. Serve with fruit and salad for a delicious meal. It’s high in protein and low in carbohydrates. You could make it paleo by leaving off the cheese or substituting a cashew cream. Vegans substitute flax eggs and cashew cream cheese.
Cauliflower Crust Gorgonzola Mushroom Pizza
1/2 large head of cauliflower about 4 cups
1/2 cup almond meal
1 tablespoon fresh oregano chopped
1 tablespoon fresh parsley chopped
1/2 teaspoon salt
1/4 teaspoon pepper
4 cups mushrooms sliced
2 cloves of garlic minced
1 tablespoon olive oil
2 ounces Gorgonzola cheese crumbled
Preheat oven to 375 F.
Make cauliflower crust. Process raw cauliflower in a food processor until consistency of small rice grains. Microwave 5 minutes, stirred halfway through. Squeeze cauliflower in a clean tea cloth until mostly dry. Be careful it is hot out of the microwave. Add herbs, almond meal, salt and pepper let cool sightly. Add the beaten eggs and combine.
Line a large baking sheet with oiled parchment paper. Smooth cauliflower mixture over baking sheet forming a 1/4 to 1/2 inch thick crust. Bake 20 minutes.
Sauté mushrooms and garlic in olive oil until mushrooms release their moisture. 10-15 minutes.
Top prepared crust with mushrooms and sprinkle with cheese.
Return to oven and bake 15 minutes until cheese is golden.