Not your mother's pizza

Cauliflower Pizza Crust with Mushroom, Leek, Pesto Topping

Ingredients:
1 large head cauliflower, stalk removed

1/4 cup grated Parmesan

2 eggs

*if small head of cauliflower is used then use 1 egg

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.  Lightly coat non-stick cooking spray on parchment.

Break the cauliflower into florets and pulse in a food processor until fine (riced). (May need to work in two batches to avoid overcrowding. ) Cook in microwave 5-7 minutes until soft.  Put it on a clean dishtowel and squeeze to get all the moisture out.  Let cool.

In a bowl, combine the cauliflower with the eggs and Parmesan. Transfer to the center of the parchment lined baking sheet and spread into a circle, resembling a pizza crust. Bake for 20 minutes.  Check crust doneness – may need to cover edges if they are too brown.  Bake 10 more minutes to crisp up crust if needed.

Add desired toppings and bake an additional 10 minutes.

Toppings:

¼  cup pesto sauce

1 cup fontina cheese (or mozzarella cheese)

1 Tbs butter or olive oil

8 oz mushrooms, sliced

1 leek, white and light green part only, julienned

Melt butter in a medium skillet; saute leek over medium-high heat, stirring occasionally, 3 to 4 minutes. Add mushrooms; saute until tender, about 5 minutes. Season with 1/4 teaspoon salt and a pinch of pepper.

Spread pesto sauce over baked crust.  Top with cooked mushroom mixture (use only as much as you desire).  Sprinkle cheese over top.  Bake approx. 10 min. or until cheese melts.