Cauliflower Crust Pizza – No Fork Required

Grate Cauliflower with a box grater. 4 Cups of Grated Cauliflower is enough for 2, 8-10" pizzas. I use the large hole side of the grater and I grated the florets and the core.

Grate 2 cups of Pecorino Romano cheese or another hard salty cheese like Parmigiano Reggiano.

Divide the cauliflower between 2, 12 inch skillets and heat over medium heat. The goal is to get rid of some of the moisture- you're not trying to char the cauliflower- just chasing off some of the moisture. While you're doing this- Preheat the oven to 400 degrees and line 2 sheet pans with parchment paper.

Whisk 2 eggs to a bowl big enough to handle the cheese and the cauliflower. Let the cauliflower cool for a few minutes and then add to the bowl with the eggs and the Pecorino Romano and combine.

Divide the mixture between the two sheet pans lined with parchment paper and form each batch into a pizza shaped vessel for goodness.

Put the two pans in the oven and bake for 20 minutes.

This is where you can create. I suggested some toppings but by all means feel free to experiment. I brushed a light layer of tomato sauce on my pizzas and sprinkled each with the Italian herbs. I didn't add salt because the cheese in the crust and several of the toppings are pretty salty. I put a think layer of mixed greens on top of that and then added the hard salami, then added the bell peppers, the sun dried tomatoes and goat cheese.

Put this back into the oven for 5-6 minutes pull out and add the fresh herbs and then return to the oven for another 5-6 minutes until the cheese begins to melt.

Enjoy!