Kaitlyn's Guilt Free and Gluten Free Pizza

If you really knew me you would know I am hopelessly and completely addicted to pizza. It's the one food I could eat all day every day and never get sick of.  It was seriously depressing when I became gluten-free and had to limit my pizza intake to the cardboard pizzas that are available gluten free.  Enter Kaitlyn! This recipe is makes my pizza binges gluten free, and guilt free. 
Just try not to eat your computer, okay?
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Hey Everyone! I'm Kaitlyn and I usually blog over at Wifessionals. Robin was kind enough to invite me over here to share with you one of my most favorite and surprising recipes.

Cauliflower Pizza Crust.

I know, I know, you may think this sounds kind of weird, but I am telling you, it's amazing. It only has about 140 calories per 2 pieces of pizza. Packaged crust at the store usually has around 300. The other notable thing is that I swear you will not be able to tell that it isn't bread!!! My hubby was super skeptical, but after I made this, he would rather have cauliflower crust than thin crust from the grocery store.

So just trust me and try this and you won't have to feel guilty when you're craving pizza anymore - because this will basically make your pizza pig-outs, carb-free.

Preheat your oven to 400 degrees. Cut your florets off your head of cauliflower and place in a food processor. I have a small one, so I usually can only do 5-6 florets at a time. Pulse until the cauliflower looks like grains of rice. Don't over pulse.

It will look like this when you are done. Put a large pot on the stove and fill it with about an inch of water. Once you bring the water to a boil, add your "rice" and cover the pot with a lid. Immediately turn the heat down to medium low or else your pot will over flow!!! 

Cook it for 4 minutes and then drain the "rice" in a fine mesh strainer. Transfer your cauliflower to a dry, clean, thin cotton dishtowel. Wring out any excess water. Be careful, I usually wait a few minutes so I don't burn my hands. This step is so important. If you don't wring out the majority of the water then your crust won't hold together and you'll end up eating it with a fork. Once you do this it will look something like the picture above.

Transfer the cauliflower to a large bowl and mix in 1/4 cup of "1/3 less fat" cream cheese, a generous handful of mozzarella cheese, 3 tablespoons of parmesan cheese, 1 beaten egg, 1 teaspoon of thyme, 1 teaspoon of fennel and 2 cloves of garlic. Mix extremely well. Take a pan and line it with parchment paper. Do not skip this step! You can use a round pizza pan like I did or even a cookie sheet. Press out your dough to it's desired size and thickness. Don't worry, it doesn't feel like normal dough...It will bake up though!!!! Bake in your oven for 35 minutes until golden brown and crispy (above).

Now it's time for your toppings...you can just drizzle olive oil and use basil, tomatoes and cheese....We've done a Greek inspired pie one time...Or you can just go crazy like we did on this one and add everything you find in your fridge - the choice is yours!!! Once you've loaded up your crust, return it to the oven for 10 more minutes and enjoy!

Drool....

I am telling you - this crust will blow your mind! Thanks again Robin for having me. The card for this recipe is below!

- Kaitlyn