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“For people who are low carbing and gluten intolerant, this recipe might help. I haven't tried it yet but will try it soon.”
READY IN:
45mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. To prepare the cauliflower for all three recipes, I use frozen cauliflower (you can use fresh, but for me, frozen is less prep work). I prepare an entire bag quickly by adding 2 Tbsp water to the vegetable in a microwavable lidded dish. Cook for 6-8 minutes. Drain off water, and allow to cool slightly. With a cheese grater, shred cauliflower, or process in your food processor.
  2. Preheat oven to 450 degrees farenheit.
  3. Spray a cookie sheet with non-stick spray.
  4. In a medium bowl, combine cauliflower, egg and mozzarella. Press evenly on the pan. Sprinkle evenly with fennel, oregano and parsley.
  5. Bake at 450 degrees for 12-15 minutes (15-20 minutes if you double the recipe).
  6. Remove the pan from the oven. To the crust, add sauce, then toppings and cheese.
  7. Place under a broiler (grill for the Europeans) at high heat just until cheese is melted **.

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