Crockpot Pizza with Cauliflower Crust

I have seen these crust all over the interweb. No flour...only veggies. And it promised me that you could slice it just like a regular dough crust. You won't know the difference it said. So yes, I succumbed and made a pizza with a cauliflower crust. In my slow cooker.

Well, the good news is that it was really really tasty! However, I would not say you could slice it like a regular dough crust. And the Hubster noticed right away that something was not "normal" about this pizza...code for, where are the carbs?! So he and the boys also had to supplement supper with a slice of bread.

But in a pinch, and when I want something different, I would definitely make this again. For being different, and outside our box, it was yummy.

Crust:

1 large cauliflower

2 eggs

1/2 c shredded mozza

1 tsp Tuscan Pesto dip mix

1/2 tsp Porcini Salt

Toppings:

Pizza/Spaghetti sauce

2 tsp herb and garlic dip mix

salami

pineapple

peppers

1-2 c shredded mozza cheese

Whatever your favorite toppings are

Clean and roughly chop your cauliflower. Pulse in a food processor until easily chopped into rice sized pieces. In a bowl, mix with eggs, cheese, pesto spice and salt.

Line crock pot with tin foil. Spray tin foil with cooking spray. Press cauliflower mix into the bottom of the slow cooker, making it slightly higher along the outside edge.

Top cauliflower mix with sauce, herb and garlic spice, salami (or any meat), pineapple and veggies of your choice.

Cover with cheese.

Put lid on top, but prop it open with a wooden spoon, to let the steam escape.

Cook on high for 3-5 hours until center is fully cooked (edges will be browned).

Turn off heat and let it sit for up to 30 minutes before cutting into slices and serving (if it stays in slices. If not, just scoop it out).

This tastes really really good the next day, so don't be worried about leftovers. You cannot taste the cauliflower, so it is a good way to hide veggies if your family is a little "shy" of them.