Palate Pleasing Pizza Crust Alternative

Cauliflower Crust
Makes 4 individual pizzas (or 2 large pizzas)
2 eggs (egg beaters work too)
2 cups shredded mozzarella cheese
2 cups riced cauliflower (grate the raw cauliflower on a cheese grater or in a food processor)
2 garlic cloves, minced
1/4 cup fresh basil or fresh rosemary
Pizza Toppings - get creative!
I prefer white pizza and leave out the marinara but you can add any sauce you want
1 tomato, thinly sliced
A sprinkle of rosemary and basil on top
A handful of shredded reduced fat mozzarella cheese

Other toppings I have tried on the cauliflower crust:
large black olives sliced or chopped
minced clams
sliced zucchini

Preheat oven to 450 degrees.
Line a cookie sheet with parchment paper, spray with non-stick spray.
In a medium bowl, combine riced cauliflower, basil, eggs and mozzarella. Divide into 4 amounts and press evenly on the parchment paper.
I recommend baking the crust before adding toppings for at least 5 minutes or until edges are brown. Once you add the toppings, place the pizza back in the oven for at least 12-15 minutes. The firmer the crust, the better it will hold your toppings.
The possibilities are endless! While it does not taste exactly like your typical pizza dough, it has a nice texture and it's completely guilt free if you load it up with tons of veggies! Now who doesn't like the sound of that?!

Before

After