I should start by saying this isn't as horrible as it sounds. You actually can't taste the cauliflower at all.
Using cauliflower to make your pizza crust yields a gluten -free, and lower calorie pizza than a traditional pizza. The fun is in the toppings.
You will need:
2 12-ounce to 16-ounce bags of riced cauliflower
1/4 cup part-skim or full fat mozzarella cheese (or goat cheese, for a smoother texture)
1 tbsp parmesan cheese
Salt and pepper
mozzarella cheese, full fat or part-skim
Any of the following:
...and anything else you enjoy on Pizza
Steam the cauliflower in a steamer or the microwave. Once cooked, you’ll need to squeeze out the moisture. This is the key to getting a dry crust that won't fall apart when you pick it up. The easiest way to do this is by using a nut milk bag.
Once dry - combine the cauliflower with the egg, cheeses, salt and pepper to taste and oregano (if using). Transfer to baking sheet lined with parchment paper and flatten into a large circle.
Bake at 400 for 10 mins on each side or until browned.
Add pizza sauce and mozzarella, and other toppings, and then bake for another 10-12 minutes.