Football season is back. That means there will be an abundance of three things in this house: the Chicago Bears, beer and pizza. I don't know if you realize just how horribly high in carbs pizza is, but it's pretty bad. I'm here to rescue you! Totally keto friendly, gluten friendly, but most of all, delicious. It's a little time consuming and messy, but so worth it.
Ingredients:
1 head of cauliflower
olive oil
2 cups grated parmesan cheese
salt and pepper
3 egg whites
whatever toppings you'd like
pizza sauce
Preheat your oven for 400F. On a baking sheet, cover in tin foil and grease very well with olive oil. I used garlic infused oil for extra flavor. "Rice" your cauliflower. To achieve this, I put small florets in a food processor. Put your "riced" cauliflower in a large bowl. Mix in the 3 egg whites, 1/2c parmesan cheese and salt & pepper to taste. Spread onto the greased foil. Don't spread it too thin. Bake for 30 minutes. It should be slightly browned and bubbly. Now you need to flip the crust. The crust is very fragile, so I use the same method as I do for flipping cakes. Gently move the crust on the foil off of the baking sheet. Put a new sheet on foil on the baking sheet and grease with olive oil. Now flip this on top of the crust. Carefully flip the entire thing over. Now the crust should be on the new sheet of foil on the baking sheet. Use a spatula to carefully pull back the top foil. If the crust becomes split, just push it back together. Cook for another 10 minutes until this side is bubbly and browned. Now add your toppings and the rest of the cheese. DO NOT ADD SAUCE. The sauce will seep through the crust and make it too moist to pick up. Cook for an additional 10 minutes until your cheese is melted. Allow the pizza to sit on the counter for about 10 minutes, so that the cauliflower soaks up the liquid produced while cooking and has a more crust-like texture. Cut and serve with pizza sauce on the side to dip.
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