RECIPE: Portobello Pizza Made With Cauliflower Crust

I want to thank my friend Terri for pointing me to the base recipe for this one and the original poster Jamie VanEaton.  The same day that Terri told me about this one we both tried it with our own variations.  Experiment a little on your own and you will surely find a combination you love.  This one is really great.

---

Portobello Mushroom Pizza & Cauliflower Crust

Ingredients:

Pizza Crust

• 1 head cauliflower
• 1 egg
• 1 cup shredded mozzarella cheese
• 1 tablespoon garlic powder
• 1 tsp oregano

Pizza

• Cauliflower pizza crust
• Toppings of your choice (make sure meats are cooked)
• Pizza or Alfredo sauce
• 1 Cup shredded mozzarella cheese
• 1 Portobello mushroom, sliced thin
• Fresh basil

Directions:

• Preheat oven to 450 degrees Fahrenheit.
• Place cauliflower florets in a microwave safe bowl and microwave on high for 8 minutes.  Remove from microwave and drain any water from bowl.  Allow to cool.
• Rice the cauliflower by pulsing in a food processor or grating with a cheese grater.
• Spray a pizza pan or cookie sheet with non-stick spray.
• In a medium bowl, combine cauliflower, egg, garlic powder and mozzarella.
• Press evenly on the pan.  Keep it a little thick to avoid it braking apart when picking up.
• Sprinkle evenly with oregano.
• Bake at 450 degrees for 12-15 minutes (15-20 minutes if you double the recipe).
• Remove the pan from the oven. To the crust, add sauce, then basil, cheese and portobello.
• Place under a broiler at high heat just until cheese is melted.

Note: I found the crust came out best by cooking it on each side, I used parchment paper to make it easy to remove from the pan and flip it.