cauliflower pizza crust

As an experiment, I made this cauliflower pizza crust. Doing P90x, we don't get to eat very many carbs, so pizza is kind of out. I stumbled across this cauliflower pizza crust recipe here, and it turned out great! We used plain tomato sauce and loaded our pizza up with ground beef and turkey bacon to get some more protein in. It's definitely a recipe I'd use again!

The only modification I made was to use half the cheese in the crust.

The (slightly) modified recipe:
Ingredients:
1 cup cooked, riced cauliflower
1/2 cup shredded mozzarella cheese
1 egg, beaten
1 tsp dried oregano
1/2 tsp minced garlic
1/2 tsp kosher salt
olive oil (optional)
pizza sauce, shredded cheese and your choice of toppings*
Directions:
Remove stems and leaves from 1 head of cauliflower, and chop the florets into chunks. Grate the cauliflower. (You can also use a food processor) Place the “riced” cauliflower into a microwave safe bowl and microwave for 8 minutes. No need to add water.
One large head will produce between 2 and 3 cups of riced and cooked cauliflower. The remainder can be used to make additional pizza crusts immediately, or can be stored in the refrigerator for up to a week.
To make the pizza crust:
Preheat oven to 450 degrees. Spray a cookie sheet with non-stick cooking spray. In a medium bowl, stir together 1 cup cauliflower, beaten egg and mozzarella. Add oregano, minced garlic and salt, mix well. Transfer the mixture to your cookie sheet, and pat out into a 9″ round.
Bake at 450 degrees for 15 minutes.
Remove from oven and let cool awhile. This helps to make the crust more solid.


To make the pizza:  add sauce, toppings and cheese. Place under a broiler at high heat just until cheese is melted (approximately 3-4 minutes). 
*Toppings need to be precooked since you are only broiling for a few minutes.