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
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