Yes, you read that correctly.
As my days of eating wheat/bread/pasta/grains are no more, friends have recommended me to try Cauliflower pizza.
For the cauliflower mix, just a head of cauliflower (3 eggs – I used one egg per cup) and oregano, little salt and pepper.
While I can’t eat tomato sauce due to the fructose (unless I can find something natural or decide to make my own), for now, I used pesto, with shredded low fat, low calorie mozzarella cheese, mushrooms and a little chicken.
My first attempt was fine but I found the crust to be a bit too soft, a bit eggy than crispy. I prefer a crisp, so I will try a second attempt following another recipe of cooking the cauliflower mix for 35-40 minutes instead of 25-30.
But for the most part, it tasted good, but I’ll try another attempt for a more crispier cauliflower pizza crust.