BEHOLD, dairy-free, gluten-free pizza crust!
1c cooked "riced" (AKA shredded) cauliflower
2 egg whites
1c Veggie Shreds
Mix (it will not look like dough!) and spread onto a greased pizza pan.
Bake at 350* for 15 minutes.
Now this doesn't really taste like normal pizza crust, but trust me when I say it is damn good! DAMN GOOD! I topped it with regular ol' tomato sauce in a can, garlic powder, Italian seasoning, crushed red, sauteed baby portabellos and spinach, then my half got goat cheese (I can tolerate goat cheese, thankfully), while the hubs got some meat and cheese piled on, too! Then baked it for another 15 minutes.
Deliciousness! YUM YUM YUM! I may be making this weekly! It is THAT good.
And to quote my husband, who quoted Pulp Fiction, "That's some serious gourmet shit!"
Seriously. Try it.