Name: Cauliflower Crust Pizza (gluten and grain-free)
Ingredients: 1 large head of cauliflower (cut into florets, stems removed); 1 1/2 cups mozzarella (or other hard cheese), grated OR 4 oz. soft goat cherve; 2 eggs; 1 tsp oregano, dried; 1 tsp garlic powder, dried; 1/2 tsp celtic sea salt (I use this ONE); For Pizza Topping:; 3/4 cup pizza sauce; AND TOPPINGS OF CHOICE

Ingredients

Scale

1 large head of cauliflower (cut into florets, stems removed)
1 1/2 cups mozzarella (or other hard cheese), grated OR 4 oz. soft goat cherve
2 eggs
1 tsp oregano, dried
1 tsp garlic powder, dried
1/2 tsp celtic sea salt (I use this ONE)
For Pizza Topping:
3/4 cup pizza sauce
AND TOPPINGS OF CHOICE

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Instructions

Preheat oven to 400′ F
Process florets, in batches, in food processor until resembles consistency of rice
Place 4 cups of cauliflower “rice” into medium pot. Sprinkle with a pinch of salt and 2 TBS water. Cover and steam on medium heat for 6-7 minutes, until soft but not mushy. Stir occasionally
Place a clean dish towel over a large bowl and carefully dump cooked cauliflower onto towel. Allow to cool for 10 minutes
Gather up the ends of the dish towel, wrapping the cauliflower mixture inside and gently squeeze out ALL of the water into the bowl (Try to get it all out. This prevents soggy crust. Trust me!!)
Combine squeezed out cauliflower with remaining ingredients and mix thoroughly
Using your hands, spread the ‘dough’ into a thin layer on a cookie sheet covered with parchment paper
Bake for 35-40 minutes at 400′ F until uniformly brown
Allow to cool
Spread pizza sauce onto crust. Add your toppings
Bake for 10 minutes at 400′ F