Crust (1 regular cookie sheet sized crust):
1 head Cauliflower (or about 4 cups cooked)
1/8 cup shredded Parmesan Cheese
1/3 cup Soft Goat Cheese in chunks
1 tsp Parsley, dried or ground
1 tsp Oregano, dried or ground
1 Egg, lightly whisked
Clean and cut cauliflower into small chunks. Steam until tender, 5-10 minutes.
Place the florets in a bowl and use a fork to break the florets into smaller and smaller pieces. (You can use a food processor to do this if you only use quick pulses.)
Place about a cup of the cauliflower into the center of a thin, cotton dishtowel.
Squeeze out as much water as you can and dump the dried cauliflower in a second bowl.
Repeat until all cauliflower is done.
Preheat oven to 400F.
Flake apart dried cauliflower and to that add the rest of the crust ingredients.
Combine well with your hands or spoon.
Dump out on a lined cookie sheet and spread towards edges. You want a thickness of about 1/4 inch. I use my hands but you could use a spatula or something.
Bake in preheated oven for about 40 minutes or until edges are browned and crisping and center is no longer raw-looking.
Take out and add sauce and toppings.
Put back in oven for about 15 minutes or until cheese is melted and you can’t wait any longer.
1 15oz can Tomato Sauce
1/2 tsp Cumin
1 tbl Oregano, dried or ground
1 tsp Basil, dried or ground
1 tsp Rosemary, dried or ground
2 tsp Olive Oil
Mix together in a small bowl until combined.
Sweet Peppers, sauteed
Pineapple, small chunks, sauteed
Shredded Goat Mozzarella
Note: Because you are only melting the cheese after you add the toppings, it’s important to have the toppings warm and sauteed until soft before adding them. It’s kind of the secret to this pizza.