1/2 large head of cauliflower
3 Tbs Fresh mix of herbs oregano,thyme, and rosemary (chop into very fine pieces)
1/4 Cup Fresh Grated Parmesan cheese
2 Garlic Cloves (minced)
*Optional Crushed Red Pepper
3 Tbs flour (*optional if mix is too watery)
Optional Pizza Toppings:
5 Large Basil Leaves
1 heirloom tomato (thinly sliced)
1/4 Yellow Onion
3-5 Spinach Leaves
Preheat oven to 450 and put a pizza stone or baking sheet in the oven while it gets hot.
Wash and dry a small head of cauliflower. Cut off the florets and pulse in a food processor about 30 seconds. Process until you get a light fluffy “snow like” texture and you should end with about 2-3 cups of your “cauliflower – snow”. If you don’t have a food processor, you can chop florets many times until you get fine crumbles (food processor will be best to ensure consistency)
Put cauliflower in a microwave safe bowl and cook for 4 minutes. Dump onto a clean towel and allow it to cool until you wrap it up in the towel and wring out all the water. *This step is very important, if you don’t wring out all the water you will get a crumbly crust.
Dump the squeezed cauliflower in a large bowl and add cheese,spices and herbs. Then add egg. Add the 2-3 Tbs Flour if you didn’t add enough cauliflower and mix is too watery.
Use your hands to form the dough into a small ball and then spread out on parchment paper. Pat thoroughly to form together in uniform thickness and shape.
Slide parchment paper onto hot pizza stone or baking sheet (that has been in the hot oven).
Bake for about 12-20 minutes or until the top starts to turn a golden brown and remove from oven.
Add remaining toppings or mix up your own combination of veggies and adding a sprinkle of freshly grated parmesan cheese to your liking.
Cook time: 20 minutes
Prep time: 15 minutes