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Preheat oven to 425 degrees F.
Place riced cauliflower on a microwave safe plate or bowl and cook on high in the microwave for 3-4 minutes.
Spread hot cauliflower rice out on a clean dish rag and allow to cool.
Fold sides of dish rag over the top of the rice and press to remove additional moisture. The more moisture that is removed the crispier the crust will be.
Return cauliflower rice to bowl and add oregano, basil, garlic powder, salt and cheese and stir to combine.
Stir in egg.
Use hands to compress mixture into two or three dough balls. The balls will not be as firm as traditional dough, but should hold their shape.
Place dough on a baking sheet covered with a silpat mat or parchment paper that has been coated to prevent sticking.
Press the dough into desired shape, pressing down to flatten the surface into an even layer, moving in the sides as needed. Ideally, the thickness should be about 1/4 of an inch.
Bake for 8-10 minutes or until the bottom of the crust just begin to brown.
Remove from oven and top as desired. We added additional cheese and fresh basil.
Return to the oven and bake for about 3-4 minutes more.
Remove from oven and allow pizza to cool for about 5 minutes.
Cut into squares or slices and enjoy!