I am really missing pizza, guys. I decided to do something about it, and checked out several recipes for cauliflower pizza crust. Of course they all contain cheese, and I'm trying to limit my dairy. ARGH!! So I bit the bullet and made one anyway.
Crust: All of the recipes I found called for a lot of cauliflower, but I didn't want to have leftovers, so i just decided to wing it. I took about a cup of cauliflower florets and pulsed them in my manual food processor (Pampered Chef, holla!!!). I dumped the pulsed cauliflower into a glass bowl, added a little water, covered with plastic wrap & microwaved for 4 minutes. I let it cool (kind of - patience is not my virtue) then dumped it into a clean tea towel. I squeezed as much liquid as I could out of it, then dumped it back into the bowl. I added an egg and some shredded parmesan (not the powdered kind), plus salt and pepper (lite salt in my case). This mixture was still a little wet so I mixed in more cheese (I probably used 3/4-1 cup total). I feel like it was still a little too wet and I didn't want to add any more cheese, so I just spread it really thin onto my little rectangle stone and baked it at 450 for about 5-7 minutes.
Topping: The only jar of spaghetti sauce we had contained sugar and a ton of sodium, so I skipped the sauce. I put 1/2 cup green pepper, 1/2 cup white onion and 2 mushrooms into my manual food processor (it's crazy awesome, you guys) and pulsed it all up. I pressed one clove of garlic into the mixture and stirred. Then I spritzed the crust with olive oil (Pampered Chef kitchen spritzer - if you don't have one, you need one in your life) and I spread the veggie mixture onto the hot pizza crust.
I also sliced up one chicken sausage & one small tomato, then added them on top of the veggies. I added a few shakes of lite salt & black pepper, and put it all back into the oven at 425 for another 10 minutes. You may have to bake it a little longer, just watch the edges.
Look at this thing!!! So good. My pizza craving has now been satisfied!