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Prepare pizza crust:.
Use cauliflower.
Prepare egg.
Prepare - grated parmesan cheese.
You need to prepare minced garlic.
You need to prepare Salt & Pepper.
You need to prepare --------------------------.
Use beet pesto:.
Prepare large beet.
You need minced garlic.
Provide - lemon juice.
You need to prepare - olive oil.
You need to prepare - grated parmaesan cheese.
Provide ---------------------------.
Prepare toppings:.
You need kale (roughly chopped).
Provide beet pesto.
Use (+/-... Your choice) of crumbled goat cheese.
Use ----------------------------.

Even though this pizza is made with cauliflower, it still has carbs (and that's not a bad thing!). But if you're trying to follow a low-carb diet, this pie isn't It's simple and tastes amazing. The runner up is CAULIPOWER's pepperoni pizza. I felt like the veggie had too much going on to enjoy the crust, but.

Before proceeding with the recipe, you will have to roast a large beet by cutting it into cubes (approx. 6 to 8 cubes) and loosely wrap it in aluminum foil... oh drizzle with a small amount of olive oil. Bake at 375 degrees for 50-60 minutes. Let cool..
Once you pull the beet from the oven, kick the temperature up to 450 degrees..
For the crust... Break up the head of cauliflower into large chunks and steam for about 15 minutes. A fork should be able to easily puncture it. Using your food processor, mash up the cauliflower so that it looks similar to thick grits or pollenta..
Pour cauliflower onto a stack of at least 5 or 6 paper towels and apply an additional 5+ paper towels on top..
Using your hands, press down on the cauliflower so that the towels absorbs the water. Continue to change out the wet paper towels until they are no longer getting wet during the pressing process..
Once you have pressed as much moisture out of your cauliflower as possible, put it in a large mixing bowl. Add the egg and remaining ingredients and mix..
Place the cauliflower mixture onto a baking or pizza sheet lined with parchment paper and flatten with your hands while shaping it to size of your pizza. NOTE: This crust doesn't rise like usual dough, so what ever thickness and shape you create, will be the same once it comes out of the oven..
Salt & Pepper to taste (optional) and bake for about 15 minutes or until it has established a light golden brown color..
While the crust is in the oven, make the beet pesto. NOTE: You can use any kind of base sauce you want.... red, basil pesto, etc. I just prefer this one. :-).
For the pesto.... Place all of the ingredients listed above into your food processor and let her rip!.
Once the crust is done, carefully remove from the oven, reduce heat to 415 degrees and top with the beet pesto, kale and goat cheese..
Bake for an additional 15 minutes. I just pay attention to the coloring of the cheese...a golden brown across the top is perfect. Serve while it's hot..
FINAL NOTE: If you have never made a cauliflower crust before, I don't recommend baking this dish for guests on your first attempt. Making this sort of crust may take a little practice, but is soooo worth it. JUST REMEMBER TO REMOVE AS MUCH MOISTURE AS POSSIBLE DURING THE PRESSING PROCESS. THAT IS KEY..

Cauliflower Pizza Crust - Don't Let the Name Fool You. If you'd never heard about pizza before, and someone served this to you, I think you'd really enjoy it. Unfortunately, we've all had pizza before, and so this will invariably be compared to the awesomeness of the real. It's thinner and flatter than Pizza Pizza's traditional crust — more like flatbread than pizza, a few people noted. And for a healthy alternative "ALIGNMENT: Cauliflower ally, long-time supporter and friend to the cheese curd-looking veggie.

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