Submitted by: Regina Galbick
Prep Time: 10 Minutes
Cook Time: 1 Hour
Servings: 2
This gluten-free recipe can also be used to make pizza crust!
garlic powder to taste
1 c. mozzarella cheese
1 tbsp. coconut oil
1 c. cauliflower
1 egg
Italian seasoning to taste
1/2 c. diced tomatoes, fresh
Preheat oven to 350°F.
Mix grated cauliflower, egg, and 3/4 cup shredded mozzarella together in a bowl until combined.
Place a piece of parchment paper inside a 9"x13" baking pan with the sides sticking up a bit. Lightly grease the parchment with coconut oil. Pour mixture into baking pan and spread. The mixture does not have to reach the entire pan. It should be about ½ - 1 ½ inches thick. Bake for 30 minutes or until set.
While that's cooking, puree diced tomatoes in a small chopper. Set aside. This is the marinara sauce.
When the cauliflower mixture is done cooking, lift the parchment paper by the sides to remove from baking pan and place on a cookie sheet. Gently use a spatula to lift all edges of the bread off the parchment so that you are able to flip it easily. Increase the oven temperature to 450°F and bake for another 10-15 minutes.
Cut the bread into sections to resemble sticks (a pizza cutter works well). Sprinkle garlic powder, Italian seasoning, and remaining shredded mozzarella cheese over the top. Bake at 450°F until cheese is melted, about another 10-15 minutes. Serve with marinara. Enjoy!
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