4 heads cauliflower, coarsly chopped
1 cup shredded Mozzerella
1 cup grated Parmesan
4 eggs lightly beaten
2 teaspoons oregano
1 teaspoon of salt
2 teaspoons basil
2 teaspoons garlic powder
1/4 teaspoon red pepper flake
1 tablespoon ultra premium extra virgin olive oil (or garlic EVOO)
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
Break the cauliflower into florets and pulse in a food processor until fine. Steam in a steamer basket and drain well. ( I like to put it in a towel and squeeze to get all the moisture out. The more moisture out of the cauliflower better the crust!) Let cool.
In a bowl, combine the cauliflower with mozzarella, Parmesan, oregano, salt, garlic powder and eggs. Transfer to the center of the baking sheet and spread into a circle, resembling a pizza crust. Bake 20 minutes
Add desired toppings and bake an additional 10 minutes
recipe from Rachel Shultz Directions from Katie Lee