Is this true Chicago Style Pizza? Perhaps not. Will it hit the spot, saving calories along the way? You know it..
2 lbs riced cauliflower
1 cup Parmesan cheese
2 tablespoons almond flour
3 pint cherry tomato
1 lb Italian turkey sausage
2 lbs fat free mozzarella
1 jar roasted red pepper
12″ Cast iron pan
T+0: Preheat oven to 400 degrees
T+0: Rice and squeeze cauliflower in tea towel/cheese cloth to remove excess moisture
T+5: Combine eggs, cauliflower, 1 teaspoon garlic powder, ½ cup parmesan cheese, 2 tablespoons of almond flour, salt and pepper in food processor. Combine until batter (like cookie dough) forms, adding additional flour if needed
T+15: Thoroughly spray cast iron skillet with non stick spray. Mold batter into bottom and sides of pan. Be sure to get up the sides, but don’t have any batter stick higher than the pan; it will burn)
T+20: In separate baking pan, combine tomatoes, 2 tablespoons olive oil, salt and pepper. Bake in oven
T+25: Blind bake crust for 15 minutes (place in upper 1/3 of the oven), or until it just becomes golden on the bottom.
T+25: Brown sausage, remove from pan
T+35: Chop roasted pepper, warm in sausage pan briefly to dry.
T+35: Remove tomatoes from oven
T+40: Remove crust from oven; turn over up to 450 degrees
T+40: Assemble pizza: 1/3 cheese, sausage, peppers, 2/3 cheese, tomatoes. Top with remainder of parmesan cheese. Bake for 25 minutes or until cheese is bubbly
T+65: Let cool for 5 minutes. Top with torn basil.