Cauliflower Pizza On A Skillet

WRITTEN BY HEATHER GAULEY

Pizza and my skillet, two of our favorite things! This cauliflower skillet Pizza is gluten-free and so good, you wonder why you ever ordered takeout! I wouldn't skimp on the Parmesan, the good stuff makes this a taste sensation. Grab your cauliflower and skillet and let's get started!

INGREDIENTS

• 3 CUPS CAULIFLOWER, CHOPPED FINE

• 2 1/2  CUPS SHREDDED MOZZARELLA, DIVIDED

• 2 LARGE EGGS

• 1 CUP. FRESHLY GRATED PARMESAN, DIVIDED

• 3 TBSP OF YOUR FAVOURITE PIZZA SAUCE

• 1 CLOVE GARLIC SMASHED AND CHOPPED FINELY

• SALT & PEPPER TO TASTE

• TOPPINGS OF YOUR CHOICE

DIRECTIONS

1. PREHEAT OVEN TO 425º

2. GREASE YOUR CAST-IRON SKILLET WELL

3. MIX THE CAULIFLOWER, ½ THE MOZZARELLA, BOTH EGGS, 1/2 THE PARMESAN, AND THE GARLIC TOGETHER. SEASON WITH SALT AND PEPPER TO TASTE

4. PRESS THE CAULIFLOWER MIXTURE INTO THE BOTTOM AND SIDES OF THE SKILLET AND BAKE IT IN A 425 DEGREE OVEN UNTIL DEEP GOLDEN BROWN, ABOUT 25 MINUTES

5. TAKE OUT OF THE OVEN. BE CAREFUL AS THE PAN WILL BE QUITE HOT!

6. SPOON PIZZA SAUCE OVER CRUST AND SPRINKLE WITH REMAINING MOZZARELLA AND PARMESAN. TOP WITH FAVOURITE TOPPINGS AND BAKE 5 MINUTES MORE.

7. ENJOY, THIS DELICIOUS BETTER THAN TAKE-OUT CAULIFLOWER SKILLET PIZZA!