Cauliflower Crust Pizza

Fifty years ago had we mentioned that someday we would have delicious, flour-less pizza our Grandparents would have said "Run along silly children, no one would ever want flour-less dough". Now I was not around 50 years back, but if you told me within the last 6 months that I could have flour-less pizza you would have been promptly asked to get out of my face and never disrespect my pie again. (Cue imaginary pistols)

As Bob Dylan would say.. The times, they are a changin'

Ingredients:

For the 'dough':
head of cauliflower
1 beaten egg
2-3 ounces of fresh mozzarella
1 teaspoon of dry oregano
salt/pepper

Preheat oven to 400 degrees

Chop cauliflower down to medium size pieces and place into a food processor. Process until your cauliflower has a very fine/grainy consistency with no large pieces

Pour your cauliflower into a microwave safe bowl and heat for 4-5 minutes

After allowing your bowl to cool, lay down a large thin cloth and transfer your cooled cauliflower to the center

Creating a ball out of the cauliflower, begin to twist the cloth squeezing every last drop of water out of it. When you are finished, it should have molded into a very dough-like, round shape

Place your strained cauliflower into a mixing bowl and add your beaten egg, chopped mozzarella and seasonings. For best results, use your hands to mix well, it will be a little bit of a sticky consistency

Take a large metal perforated pizza pan (I used mini ones for individual pies) and gently spread your "dough" until there is a thin coat all the way to the edge of the pan. If perforated, press gently so that your dough does not seep through the holes

Bake for 15-20 min or until crust is slightly brown and the edges crispy

Remove your pizza crust and top with favorite toppings, place back into the oven for 5-10 minutes until warm or cheeses are melted.

This pizza is topped with a fresh pesto, feta, red onion, fresh garlic, and sliced cherry tomatoes

Enjoy!