To be honest with you, I wasn’t sure if this kind of pizza could ever work. I was afraid it would taste “too vegetarian” for me, since I’m so used to a regular pizza crust. But I realized I usually love veggie toppings on my pizza, anyway, so it probably wouldn’t be that much different if the crust was made of veggies, as well.

I’m so glad I decided to give this cauliflower pizza crust a chance! My husband was so against it, he almost refused to even taste it. But once he saw me gobble up one of these mini-pizzas faster than ever, he gave in. And he ate two, just like that! He said it was super delicious and gave me “the ok” to make these again! If you knew my husband you’d realize that is a big deal!

Ingredients

2 heads organic cauliflower

3 pastured eggs

2 cups shredded raw parmesan 

1 Tbsp Italian seasoning 

1 Tbsp sea salt 

Instructions:

Chop cauliflower heads into smaller pieces and pulse in a food processor until it resembles rice. Spread evenly on a baking sheet, bake at 425 until it becomes fragrant (about 10 minutes).

Lay a flour sack towel inside of a large bowl and dump the cauliflower into the towel. Let cool completely.

Squeeze the cauliflower inside the towel to get the liquid out. Add in the remaining ingredients and mix well with your hands.

Spread onto a Silpat or parchment lined baking sheet; spread evenly. Bake at 425* until it starts to brown on the top, then take it out and flip it. Bake an additional 10 minutes.

Remove from oven and add your favorite toppings and sauce. Top with cheese and bake again until the cheese is melted.

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Quick Tip: You can add anything on the top of the pizza you choose. Just remember, this crust is similar to a thin crust.

Thanks to Eat Local Grown for a healthy and light alternative to our regular heavy and filling pizza dough.