I’ve tried to make this before, and now I’ve tried to make it again. Last time, the “crust” was a messy mush. This time around, the crust stayed together and the result was: SUCCESS!

Cauliflower pizza is tricky and as my husband mentioned while we were eating it, it’s not the kind of thing you’re going to pick up in your hands and enjoy like that other stuff. But, it’s tasty and with a few tweaks, I was able to keep the carbohydrate (and likely calorie) count within reason.

Ingredients:

1 container of “riced” cauliflower (rinsed), or about 3 cups of finely “riced” cauliflower

1 -2 tbs dijon mustard

1 tbs olive oil (for the sauce, plus 1 more tbs for cooking the mushrooms)

4 – 5 mushrooms, sliced and sautéed

1 small shallot, chopped

1 half red pepper, diced (or more!)

black olives (or green olives)

1 tbs (or so) of nutritional yeast

salt and pepper as needed

1 egg

2 – 3 slices of cheese or handfuls of shredded cheese (or vegan cheese shreds)

Any other toppings you like.

HOW:

Cook the cauliflower for a couple of minutes, letting it boil so it softens. Then drain extremely well and set aside

Meanwhile, sauté the mushrooms and shallot together

Mix the egg.

Put the cauliflower in a large bowl, add the egg and the nutritional yeast and salt and pepper if you want. Mix really well.

Spread the mixture onto a silicone mat on a baking sheet (or use parchment paper).

Bake for about 20 minutes at 425•, until it looks like it’s getting a bit crispy.

Add the toppings (I mixed the dijon mustard with the olive oil, then spread it as a layer, follows by the cheese, the red pepper, the olives, the mushrooms, and shallot.)

Bake for another 10 – 12 minutes.

Let sit for a couple of  minutes, serve and ENJOY!