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950F gas pizza oven — Neapolitan pizza in 60 seconds
Cordierite pizza stone — absorbs moisture for crispy crust
Wooden pizza peel — flour-coated launch into oven or pizza stone
Large rocker blade — cut pizza cleanly without dragging toppings
Adjustable stand — hold cookbook or tablet at eye level while cooking
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950F gas pizza oven — Neapolitan pizza in 60 seconds
Cordierite pizza stone — absorbs moisture for crispy crust
Wooden pizza peel — flour-coated launch into oven or pizza stone
Large rocker blade — cut pizza cleanly without dragging toppings
Adjustable stand — hold cookbook or tablet at eye level while cooking
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Makes 4, 1-slice servings. Can be doubled for a larger pizza Preheat oven to 450 degrees. Spray a cookie sheet with non-stick spray or use parchment paper. (Optional: Use coconut oil and sprinkle with Parmesan cheese before laying dough onto baking surface. Increases calories but I like health benefits of coconut oil. Some in this forum may not appreciate using this oil.) In a medium bowl, combine cauliflower, egg, mozzarella and all desired spices. Press evenly on baking pan or pizza stone. Bake at 450 degrees for 12-15 minutes (up to 20 minutes if you double the recipe). You may turn over once if desired. Remove the pan from the oven. To the crust, add sauce, then toppings and cheese. (Get creative and top with chopped apples and cheese or your own combinations of whatever you like on a pizza. Some examples to choose from are jack cheese, onion, fresh or dried tomatoes, artichokes, shredded/cooked chicken, turkey pepperoni, pineapple, mushrooms, marinara sauce, bell peppers, whatever peppers you like, fresh mushrooms, fresh basil...your imagination is the limit.) Place under broiler, on high heat, until cheese is melted. Reheats nicely and can still be held in the hand, even the next day. (If you don't press "dough" too thin, make small rounds and add enough egg to hold together.) Pizza crusts can be frozen after the initial baking and used later. *If using frozen cauliflower, prepare according to package directions. After cooked and slightly cooled, shred cauliflower with a cheese grater, (or grater blade on food processor) and then measure for the recipe. (An "unpacked/loose" cup.) Be sure to drain WELL. Guestimate~Approximately 2 1/4 cups of 1" cauliflower would grate into one cup of grated (or riced) cauliflower. For lower calories, substitute two egg whites for whole egg and low or no fat mozzarella cheese. Don't spread this too thin or it will fall apart; if it's too thick, it's doughy in the middle.