TRB: Cauliflower Crust Pizza

Today's recipe comes from Healthy Tasty Eats! and can be found here. But for simplicity, I'll copy it here, too:
Ingredients:
1 cup cooked, riced cauliflower
1 cup shredded mozzarella cheese
1 egg, beaten
1 tsp dried oregano
1/2 tsp crushed garlic
1/2 tsp garlic salt
olive oil (optional)
pizza sauce, shredded cheese and your choice of toppings. 
DirectionsTo "Rice" the Cauliflower:Take 1 large head of fresh cauliflower, remove stems and leaves, and chop the florets into chunks. Add to food processor and pulse until it looks like grain. Do not over-do pulse or you will puree it. (If you don't have a food processor, you can grate the whole head with a cheese grater).
Place the riced cauliflower into a microwave safe bowl and microwave for 8 minutes. There is no need to add water, as the natural moisture in the cauliflower is enough to cook itself. One large head should produce approximately 3 cups of riced cauliflower. The remainder can be used to make additional pizza crusts immediately, or can be stored in the refrigerator for up to one week.
To Make the Pizza Crust:Preheat oven to 450 degrees. Spray a cookie sheet with non-stick cooking spray.In a medium bowl, stir together 1 cup cauliflower, egg and mozzarella. Add oregano, crushed garlic and garlic salt, stir. Transfer to the cookie sheet, and using your hands, pat out into a 9" round. Optional: Brush olive oil over top of mixture to help with browning.Bake at 450 degrees for 15 minutes. Remove from oven.
To the crust, add sauce, toppings and cheese. Place under a broiler at high heat just until cheese is melted (approximately 3-4 minutes). Enjoy!Note that toppings need to be precooked since you are only broiling for a few minutes.

So I made this tonight, and it was actually pretty easy. A gal from my ward had posted it as a gluten-free alternative to pizza crust. Hubby and I aren't GF, but a crust made from veggies sounded pretty healthy. I used frozen cauliflower to start with. We don't have a food processor, but we do have a Salad Shooter, which I love. It "riced" the cauliflower beautifully. Once it was cooked, I threw it in with the mozzarella and seasonings, using Kosher salt instead of onion salt, and then tossed it with the beaten egg.
It was a warm gooey mess. Still, it smooshed nicely onto the cookie sheet, and crisped up pretty well around the edges. Jared suggests smooshing it onto a preheated stone instead, for a crispier crust all the way through. Alas, we do not have pizza stone.
Once you cook the crust, dress as desired. We spread ours with some garlic onion spaghetti sauce and just more mozzarella. We left it plain, otherwise, in a fit of uncharacteristic culinary laziness. It went back in under the broiler for two minutes, at which point my smoke alarm went off, alerting me that my pizza was done and my oven really needs to be cleaned.
The flavor of the crust was delicious. It almost had the texture of a crispy, cheesy, thick crepe. Our biggest qualm with this pizza was that it had...dare I say it...too much cheese. It almost could have worked without mozzarella at all on top, because the crust is almost half-cheese. The picture above is mostly my own devouring, because it was a little much for hubby. So, if/when we make it again, we'll likely leave the cheese out as a topping, and include some fun peppers and things. I'd definitely recommend this for anyone who is gluten free or looking to include more veggies in their diet.

Keep a look out for my upcoming reviews: Alton Brown's Sour Cream Cheesecake (in the oven right now!) and Kristen Cashore's Bitterblue. Let's see if I can do book reviews too!

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