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To make the riced cauliflower, you need about 3 cups of raw chopped cauliflower to make 1 cup riced.
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Place the raw cauliflower pieces into a covered microwavable dish (do not add water!)
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and microwave until it is cooked, approximately 8 minutes.
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Using oven mitts, carefully pour out any water and allow to cool.
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If you dont have a microwave: steam large pieces of the cauliflower for a few minutes until they are cooked through, but not soft.
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Remove the pieces from the pot and let cool until you can safely handle them.
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For both steamed or microwaved cauliflower, you need to grate the steamed pieces to create a rice-like consistency.
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You can also use a ricer, food processor or sharp knife.
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Using your hands, squeeze as much moisture out of the riced cauliflower as you can.
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In a medium bowl, combine riced cauliflower, egg and mozzarella.
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Press the mixture onto either one large pizza or two smaller mini pizzas on a baking sheet lined with parchment paper.
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Sprinkle evenly with basil, oregano and parsley.
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Bake at 450 degrees F for 12-15 minutes (15-20 minutes if you double the recipe).
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Remove from the oven, turn up the oven to broil setting and add whatever sauce, cheese and toppings you prefer.
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Place under the broiler just until the cheese is melted.
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Makes 2 servings (1/2 large pizza or 1 mini pizza).
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(Recipe adapted from Jamie VanEaton of National Low Carb Examiner.)
