Ingredients
- 1 small to medium sized head of cauliflower OR 2-3 cups of riced cauliflower
- 1/4 teaspoon pink Himalayan salt
- 1 tsp melted Coconut Oil
- 1/2 teaspoon each dried basil, oregano and garlic powder
- 1/4 tsp red pepper flakes
- 1/2 cup mozzarella or almond cheese
- 1 egg
- 1-2 Tbsp almond flour (optional) if crust feels too watery
Utensils
- Cheesecloth
- Pizza stone
- Baking sheet
Directions
1) Preheat oven to 450 with the baking sheet or pizza stone inside of the oven.
2) Prepare the cauliflower by chopping off the florets, leaving the stems behind (you can freeze these to use later on in soups, etc). Pulse in a food processor until you have a finer powder. Steam in a covered microwave safe bowl for 4 minutes, or on the stove top if preferred. When done, dump the bowl onto a cheesecloth or thin, clean dish towel and let cool enough to wring out as much water as you can. Too much water will create a crumbly crust.
3) Next, place a piece of parchment paper onto a cutting board and brush it with the coconut oil to avoid the crust sticking after cooking.
4) Dump the cauliflower into a bowl and thoroughly mix in the remainder of the ingredients. Use your hands to create a ball of dough, then push the dough onto your parchment paper, forming the crust.
5) Pull your baking sheet or stone out of the oven and carefully slide your crust onto the sheet. Bake for 10 minutes, or until the crust begins to turn a golden brown color. [If you're topping with heavy veggies, you may want to cook an extra minute or two to handle the load of the veggies]
6) Top with the toppings of your choice and bake for another 7 minutes, or until the cheese is melted. Allow to cool for 2-3 minutes before digging in to let your crust settle. Enjoy
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