• 1 large head cauliflower, enough to make 3 cups riced (you can also use the pre-riced bags or frozen) 
  • 2 eggs, slightly beaten
  • ½ cup shredded mozzarella cheese
  • ¼ cup grated Parmesan cheese
  • 2 tbsp Italian seasoning
  • ¼ tsp salt
  • Freshly ground black pepper
  • 2 tbsp Olivino Garlic Olive Oil


  1. Cut your head of cauliflower into medium sized florets.
  2. Using a food processor, pulse the cauliflower until it is the size of rice.
  3. In a glass bowl covered in plastic wrap, or a microwave steamer, steam cauliflower with a tablespoon or so of water until tender, about 3 minutes. *If using frozen riced cauliflower, cook according to package directions.
  4. Set aside until cool enough to handle.
  5. Once cooled, placed steamed cauliflower in a clean towel and wring out water. You may have to do this in batches.
  6. Once all the water has been removed, stir in your eggs, cheeses, and seasonings and mix well.
  7. On a large rimmed baking sheet place parchment paper and dump the mixture onto the sheet pan. With your hands, press out until you get a very thin rectangle “crust”.
  8. Brush the top with the garlic olive oil.
  9. Bake at 425 degrees for 15 minutes or until lightly browned on the top.
  10. Take out of the oven and gently flip over and bake for an additional 5 minutes. Do not skip this step! This will provide a sturdier structure for your toppings.
  11. Top with your favorite toppings, place back in the oven and cook until your toppings are hot and bubbly, about 5 minutes.

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