So YUMMY! And my kiddos gobbled them up too 🙂 Win win!
This is the recipe I got the idea from, though I made it my own. And I actually remembered to take photos throughout making them, so I can share with you!
First, preheat the oven to 350 degrees.
Next, get out your head of cauliflower. Wash it, cut off all the stem pieces and roughly cut it up.
Add it to your food processor and process it until it is small pieces. Do not over process it … it should not be mushy at all.
Place it into an oven safe dish and bake for 20 minutes. While baking, place a tea towel into a bowl to use to strain the cauliflower. When it is done baking, scoop it into the tea towel and let it cool down for about 15 minutes. Turn the oven up to 450 degrees.
This part I forgot to take pictures of, but after it cools down you are going to gather the towel up by the corners and twist it to turn it into a strainer. Squeeze out the liquid from the cooked cauliflower. If it is still too hot, let it rest a bit longer. Squeeze it until you cannot get anymore liquid out. It should be roughly 1 full cup of liquid you squeeze out.
Then dump the dry cauliflower into a bowl and add italian seasoning, garlic, salt, 1/4 cup shredded mozzarella and 1/4 cup egg beaters. Mix it all together.
Grab a pan of some sort … I used my pizza stone. Lay down a piece of parchment paper on top. Drop the mixture onto the parchment paper and flatten it into a rectangular shape.
Bake for 18 minutes. Take it out of the oven and sprinkle on 1/4 cup mozzarella and 1/4 cup 4-cheese. Place back in oven for 5 more minutes. I also broiled on low for 1-2 minutes to brown the cheese.
Take out and cut into slices. Let it cool a bit before serving so it is easier to pick up. Serve with pizza sauce. For Weight Watchers people, with my ingredients, it ended up being 1 PPV per piece for the breadstick.