Cauliflower Crust Pizza

The most colorful and creative low-carb pizza.  

The most colorful and creative low-carb pizza.  

This pizza is naturally gluten-free!

5 tbs pesto
1/2 c shredded mozarella
1 tbs fresh thyme
3 medium-sized zucchini
3 medium-sized yellow squash
1/3 c red cabbage
1/2 c crumbled feta
1 c arugula
2 1/2 c cauliflower
1/2 c finely grated parmesan
1 tsp salt and pepper to taste
1 egg

Preheat oven 450* and grease pizza stone. Cut cauliflower into small chunks in order to be placed in a food processor to pulse. OR you can grate the florets into fine crumbs with a cheese grater. Thinly slice the zucchini and yellow squash. I tend to place the slices into a large bowl full of cool water to keep the slices fresh and crisp.

Mix the cauliflower with parmesan , salt and pepper, and egg until well combined. Press mold, and shape the mixture onto the pizza stone. Once molded, bake for 15-20 minutes. After the crust has browned, remove from the oven. 

Spread pesto on top of pizza crust and layer it with mozzarella, feta, and all vegetables. Take the pizza back to the oven and bake for 15-20 minutes more. Remove from the oven and top with arugula after cooling for 5-7 minutes.

Happy eating!