Years ago, I ate my way through a semester abroad in Italy. It was kind of like “Eat. Pray. Love.” except no praying and like three total weekends that included love. That six-month adventure reprogrammed my cravings: now when a craving hits, it’s usually carb-y and Italian.

Instead of denying my unyielding need for prosciutto (I really, really need it, you guys), I embrace and adapt this stuff to be healthier. One thing I’ve really had a hankering for is Napoli-style pizza – that delicious, crispy, thin-crust pizza.

When I saw the cauliflower pizza crust recipe on Tasty Kitchen, I had to try it and make it fit my craving: Pizza Margherita. Don’t tell any Italian Grandmas about this. They will not let you live.

This recipe does a great job walking through the step-by-step of making this crust. A few things that are musts:

• Don’t skip draining your heated, ground up cauliflower in cheese cloth or a clean towel
• Use grated mozzerella. Don’t make the mistake I did using mozzerella di bufala, even if you’ve pressed the liquid out – it may make your crust gooey. So, so delicious, but gooey.

I followed the recipe for the crust to a T and it was so delicious, even Fiance loved it.  My toppings were swapped to fit my craving: basil, tomatoes, prosciutto and mozzarella di bufala.

Start with raw cauliflower, put in a food processor and pulse.

Process until you have cauliflower the texture of snow. Microwave, let cool and then squeeze all of the liquid out of it.

Add cheese, spices and an egg to your cauliflower, mix and spread out into a pizza sized crust.

Bake until golden brown around the edges and top. 

Mamma mia! There you have it: a pizza that will satisfy your craving for all things Italian, but is a little lower on the glycemic index.

Get the recipe from Tasty Kitchen.