I follow this recipe exactly, so I won't copy it here - just click the link above. I cook a large head of cauliflower -- grind it up in my sweet little salsa maker from the MN State Fair and get about 4 cups of cauliflower!
All ingredients mixed and ready to spread thin on my baking stone:
Ready to eat: This one I topped with a bit of garlic butter, mozzarella and Parmesan. Its also great with pizza sauce and any pizza toppings.
They get better every time I make them. I am up to 20 minutes of baking time for the crust - which produces a crispy edged, softer in the middle crust. This is a great after school snack or side with a salad and pasta.
Do you have a favorite healthy snack? email me at sharon@shaggybaggy.com.
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