Cauliflower Flatbread Pizza Crust

This is a delicious pizza-like dinner. The rich crust is made from cauliflower. The secret to success is to thoroughly remove all the moisture from the cooked cauliflower.

Spread baked crust with marinara sauce, or leave "naked"- and simply scatter with a few chopped veggies (we love half-moon zucchini slices and slivers of onion on this crust), plus a little shredded cheese, and return to the oven for 5-10 more minutes, until all is lusciously golden. Dinner is served!

Note: this is also terrific as a snack/appetizer bread.

1 small-medium head cauliflower (to make 3 c. crumbles)

3 Tbsp. shredded cheese (I like combo of 1 Tbsp. Mozarella and 2 Tbsp. Parmesan)

Pinch of dried basil, oregano, or parsley

1 egg white, beaten

Salt (or garlic salt)

Preheat the oven to 425. Line a baking sheet with parchment paper.

Process the cauliflower in food processor until it has a very fine crumbly texture, and you measure 3 cups. A cheese grater can substitute for food processor. Place in a microwave safe bowl, cover and microwave until soft, about 4 minutes. (I'm not a fan of microwave cooking, but it works well for this recipe. You can steam, but you'll need to use a basket with very fine holes).

Transfer the cauliflower into a sieve, allowing it to cool and drain over the sink for about 10 minutes. Use the back of a large spoon to help push out more excess liquid. Place a tea towel or flour-sack type dish towel (not terry cloth) into the bottom of a large bowl, and dump the cauliflower inside. Pull up ends and twist like a sack, then wring and squeeze out as much liquid from the cauliflower as you possibly can. The drier, the better.

Combine the cauliflower, cheese, herbs, egg, and salt. Transfer to the prepared baking sheet, and press out into a circle or rectangle, - very thinly, about 1/8" thick.

Bake until nicely golden brown all over, about 15 minutes -check often, pushing together any areas that crack apart.

Recipe created or adapted by Liz Talley, Urban Graze

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