Grilled Cauliflower Crust Pizza

Directions

To "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 (some microwaves are more powerful than others, so you may need to reduce this cooking time). 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:

In a medium bowl, stir together 1 cup cauliflower, egg and mozzarella. Add oregano, crushed garlic and garlic salt, stir.

Preheat your gas grill with pizza stones to 350 degrees.

Once pizza stones are hot you can now  apply a layer of corn meal to the pizza stones.

Now you can begin to transfer your dough to the pizza stones, and using a spatula, pat out into a 9" round. At this time you may brush olive oil over top of mixture to help with browning.  Close the grill top and grill for 15-20 mins until crust is crispy on the edges. Grill at 350-400 degrees.

When crust is crispy on the edges. Add the sauce, toppings and cheese. Close the grill at high heat just until cheese is melted and toppings are  (approximately 5 minutes). *Note that toppings need to be precooked since you are only broiling for a few minutes.

Happy Grilling! xo

Recipe Inspiration by Fabulous Eat. Drink. Smile. | If you wish to bake in the oven, hop on over to get the full oven recipe details.