Gluten Free: Cauliflower Crust Pizza w/ Eggplant & Tomatoes

Here's the long story.

I am not a fan of gluten free bread or pizza crust.

We have so many amazing bread bakeries and pizza makers here in NYC/NJ, why would I do that to pizza?
and pizza is one of the few reasons that I still live here in NJ.

However.........I had a ready to throw away head of cauliflower in the crisper drawer, and.......I harvested the last eggplant and cherry tomatoes on Sunday because today everything in the garden was toast from the heavy frost.........and, I saw
Lori Lynn's post yesterday.......and I was feeling creative on a Monday a.m........so I made this pizza (if that's what you want to call it).

If you are gluten free, then you probably don't read my blog anyway, but this is a good substitute for a "pizza".

I love cauliflower, and I loved it in the low carb fried rice recipe I made a few months ago.

Who knew cauliflower was so versatile?

This was a project. Took about an hour and a half from start to finish, so do it when you have time.

I loved that this was low carb, and lately, I need all the help I can get. :)

Cauliflower Crust Pizza: (adapted from Taste With the Eyes)

1 medium head of cauliflower, cut into florets
1 cup shredded parmesan cheese
2 eggs, beaten
1 tsp. dried oregano
salt and fresh ground pepper to taste
olive oil

Place cauliflower florets in the bowl of a food processor and pulse until they are the consistency of rice (mine was a bit finer than rice, but it was just fine).

Place riced cauliflower in a bowl and microwave for 6 minutes on high, uncovered. Remove from microwave and let stand, stirring occasionally to release all the steam.

Combine the cauliflower with eggs, parmesan, oregano, salt and pepper.

Line a baking sheet with parchment. Brush the parchment with olive oil.

Dump cauliflower mixture onto the parchment and flatten to make a pizza pie shape.

Bake in the oven for 16-18 minutes at 450°F, or until it is nicely browned.

Let cool to room temperature.

I grilled eggplant slices and topped the pizza w/ cherry tomatoes, the eggplant and shredded mozzarella.

Lori Lynn added sliced kalamata olives, hot pepper flakes, fresh basil and fresh mint, and so did I.

Drizzle w/ olive oil before placing back in the oven for 8 minutes just to melt the cheese.

I ate this with a fork, because to me, it was more like a tart than a pizza, but it was delicious and worth the effort.