Carb-Conscious Pizza--with Cauliflower Crust

L

Um, their cover version looks just A LITTLE BIT different from my homespun one.

Humble but tasty, and baked on parchment paper.

Mine looks more from this angle like a potato latke topped with veggies, but it's actually a thin crust made from "riced" cauliflower. [I bought the caulflower prericed at ShopRite, for $3.99 per pound, rather than ricing a big head myself in batches in my tiny food processor.] HERE IS THE RECIPE FROM COOKING LIGHT. Since their cooks started with a head of cauli that was roughly 3 pounds, I bought 3 one-pound packs of riced cauliflower. But I only used one, because it filled up the whole big baking sheet when I roasted it....not sure if that was a mistake.....still, the pizza was pretty good. And only 2.5 oz.shredded part-skim mozzarella and 1/2 oz. grated Parmesan in terms of cheese total for the two single-serving pies. I also bought two fresh dough balls--Figgy and Punchy went to town, and it was fun to see. Fig used vegan toppings--tofu, mushrooms, garlic, spinach, mock cheese, tomatoes--and Punch proudly went full-tilt dairy, dotting her tomato sauce with many little white mozzarella balls. All three of us used fresh basil from the plant outside that the deer have not eaten yet. Viva la pizza.