Cauliflower Pizza Crust

2 (16-ounce) bags frozen cauliflower florets

1 large egg, slightly beaten

1 cup (4 ounces) shredded part skim milk mozzarella cheese

1 teaspoon dried basil

½ teaspoon dried oregano

¼ teaspoon sea salt

Defrost cauliflower in the bags until it is room temperature.

Place the oven rack in the middle position, and begin heating the oven to 400 degrees.

Transfer the defrosted cauliflower into a food processor fitted with a steel blade and process, pulsing, until the cauliflower looks like rice (almost pureed).

Transfer the processed cauliflower to a clean, cotton dish towel (one with a smooth surface), gather up the four corners of the towel and, over the sink or a bowl, twist the towel tightly and squeeze out as much water from the processed cauliflower as possible.

Transfer the squeezed-out cauliflower from the towel to a bowl; scraping as much of the cauliflower from the towel as possible. Add the beaten egg, mozzarella cheese, basil, oregano and salt. Using clean hands combine the ingredients well.

Line a sheet pan with parchment paper larger than the pizza crust you're making, and transfer the cauliflower mixture to the center of the parchment paper. Press the mixture out into about a 10-inch round circle, using one hand to press the mixture to spread it out evenly; using the other hand to make an edge, keeping the dough about 1/3-inch thick.

Bake for 35 to 40 minutes, or until it is golden brown and firm. Remove from the oven and top with your favorite sauce and toppings. Finished pizza should take about 7 to 10 additional minutes to bake. Makes one 10-inch pizza crust.

Serves 6

Nutrition values per serving: 105 calories (42.9 percent from fat), 5 g fat (2.4 g saturated fat), 7.8 g carbohydrates, 3.5 g sugars, 3.5 g fiber, 9 g protein, 46 mg cholesterol, 244 mg sodium.

Don Mauer