Low-carb & Gluten-free pizza is the perfect Football Sunday Snack!
4 cups riced cauliflower (1 med head)
1 ¼ c Shredded mozzarella cheese
¼ tsp dried oregano
¼ tsp dried basil
¼ tsp garlic powder
¼ tsp salt
1 egg lightly beaten
Pre-heat oven to 425 degrees F.
Place riced cauliflower in microwave safe bowl and cook on high for 3-4 mins in the microwave.
Spread the hot cauliflower rice on a clean dish rag and allow to cool.
Fold sides of dish rage over top the rice and press to remove additional moisture. Dried riced cauliflower leads to crispier crust!
Return the riced cauliflower to bowl and combine with other dry ingredients and cheese.
Stir in the egg and then using your hands to compress the mixture into 2 or 3 dough balls. Will not be as firm as traditional pizza dough but should be able to hold the ball shape pretty well.
Place dough on a baking sheet a slipmat or parchment paper to prevent sticking and press 1 dough ball into the desired shape (square or rectangle to cut into bread stick or bite size pieces).
Multiple balls of dough can be used to create multiple different topping pizza bites!
Flatten the dough into the desired shape to an ideal thickness of ¼ inch thick.
Bake for 8-10 mins until the bottom crust begins to brown.
Remove from the oven and add your toppings! More cheese, red pepper flakes, tomato and basil, pepperoni or ham & pineapple for example :)
Place back in over for another 3-4 mins or until additional cheese and toppings are warmed through.
Remove and allow to cool for 5 mins before cutting and serving!
To serve & make it really tasty, open a jar of pizza sauce for dipping! Enjoy!