1 head cauliflower 7 – 8″ wide
1 large cage free egg
1/2 cup reduced fat Parmesan or part skim Mozzarella cheese, grated/shredded
1 tsp Italian herb seasoning, or basil (which is what I did)
Salt and Pepper to taste
Preheat oven to 375 degrees F and line round pizza baking sheet or rectangular baking sheet with parchment paper.
Rinse cauliflower, remove the outer leaves and separate into florets with paring knife. Place cauliflower in a food processor and process until rice texture.
Place on a lined baking sheet and bake for 15 minutes or until golden brown.
Remove cooked cauliflower from the oven and transfer to a bowl lined with a double/triple layered cheesecloth or paper towels – won’t do as good of a job as cheesecloth, but it’s all I had at the time.
Squeeze liquid out of the ball, cauliflower inside the cheesecloth, as hard as able. Do this a few times until most liquid is extracted.
Crank oven up to 450 degrees F. Transfer cauliflower to mixing bowl with egg, cheese, herbs, salt, black pepper and mix to combine. Transfer cauliflower mixture to the same baking sheet you used to roast the florets with fresh parchment paper- flatten with your hands until thin pizza crust forms.
Bake for 15 – 20 minutes and remove from the oven.
Then top with colorful and fun toppings and bake again until cheese on top turns golden brown. I used mushrooms, ricotta, grilled peppers and tomatoes. Garnish with basil