VEGETABLE PIZZA ON A CAULIFLOWER CRUST

Glycemic Index:

The glycemic index of cauliflower is 10 which is exceptionally low.

The glycemic load of ½ cup of chopped raw cauliflower is 1 which is again very low.

Servings: 4

For the Crust:

1 head of steamed and grated Cauliflower (about 2 cups)

1/2 cup of almond meal

2 eggs

1 Tbsp. of coconut oil, melted

1 tsp. of Italian seasoning

For the Toppings:
Pizza Sauce
3 Small Zucchini, Shredded/Grated
White Mushrooms, Sliced
Pineapple
Prosciutto (option)
Red Onion

INSTRUCTIONS:

Shred/grate your zucchini and spread it out on a cutting board or something similar, cover with a paper towel, and set aside. If you can do this an hour or two before you start making your pizza it would be best.
Preheat your oven to 450 degrees and grease a baking sheet/pizza pan with a little coconut oil. I placed a piece of parchment paper on my pizza pan just in case it would stick.

Put your steamed cauliflower, almond meal, eggs, and melted coconut oil in a food processor and blend the mixture.

Pour mixture onto your baking pan and pat into a circle.

Sprinkle with the Italian seasoning and bake for 20 minutes checking occasionally to make sure the edges aren't burning. I removed the parchment paper after 15 minutes because I wanted the bottom to crisp up too. It slid right off.

After it's done baking, it might be a little "mushy" feeling still, but that's okay since it'll be going back in.

Top with your pizza sauce (pesto would be really good too) and zucchini then whatever other toppings you want. You can use whatever toppings you like.

Bake for another 10 minutes