I was one of the people in full panic mode when cauliflower prices skyrocketed last winter. I love this humble vegetable and serve it often. While my husband is also a big fan, our kids are definitely not. I’ve tried lots of different recipes over the years and this is the first one that had them reaching for seconds….and thirds. Of course, the fact that I didn’t tell them the pizza crust was made with cauliflower may have had something to do with it. They loved these pizza sticks and I loved that they were enjoying something nutritious. Did you know cauliflower is packed with tons of Vitamin C, antioxidants and lots more goodness? All the more reason to get a little sneaky the next time you want to serve up pizza sticks.
Preheat oven to 425F. Line a baking sheet with parchment paper and set aside.
Chop approximately 3/4 of the head of cauliflower into florets about one inch in size. Put them into a food processor and pulse until cauliflower resembles grains of rice. Alternatively, chop very finely by hand with a large, sharp knife. Measure out 3 cups of 'riced' cauliflower; prepare more as needed to reach the 3 cup mark.
Put the riced cauliflower in a microwavable container and cover with a lid or plate. Microwave on high for 5 minutes, stirring once during cooking time.
Place the cooked cauliflower in a large bowl and add the beaten eggs, oregano, garlic, salt, pepper and 1 1/3 cups of the grated mozzarella. Mix together until well blended.
Turn the mixture out onto the parchment-lined sheet, shaping into a rectangle approximately 8 x 10 inches and about 1/2 inch thick.
Bake the crust for about 20 minutes; it should be golden brown.
Remove from oven. Brush with pizza sauce and sprinkle with remaining mozzarella cheese.
Return tray to the oven for another 5 minutes or until cheese has melted.
Slice into 12 sticks and serve warm.
Serves 3 - 4