Ingredients:

• 1 cup “ riced” cauliflower
• 1 cup shredded mozzarella cheese
• 1 egg, beaten
• 2 Tbls. flax meal
• 2 Tbls. coconut flour
• 1 tsp. dried oregano
• 1/2 tsp. garlic powder
• 1/2 tsp. salt

Instructions:

To “rice” the cauliflower:

Take a head of cauliflower, remove stems and leaves and chop the florets into chunks.  Add to food processor and pulse until it looks like a grain.  If you don’t have a food processor, grate the cauliflower with a cheese grater.

To make the crust:

1. Preheat the oven to 450 degrees F. and line 2 cookie sheets with parchment paper.
2. In a medium bowl, stir together the cauliflower, shredded cheese and egg.  Add the spices and stir.  Transfer to one of the cookie sheets and spread the dough using your hands or a spatula.  You may want to cover the dough with another piece of parchment paper to roll it and smooth it out a bit more.
3. Bake for 15 minutes, then remove from oven and flip the crust over into the second parchment –lined cookie sheet.  Return to the oven and bake for another 15 minutes.
4. Top the pizza with a thin layer of pesto sauce and a sprinkling of parmesan cheese or use your favourite pizza sauce and toppings.  Bake in the oven until the cheese melts.

Note: If you don’t want cauliflower in the crust, use the following ingredients but bake the crust using the same instructions as above.

• 2 cups shredded mozzarella cheese
• 2 large eggs
• 2 Tbls. flax meal
• 2 TBls. organic flour
• 1/2 Tsp. baking powder