Recipe: Guilt-Free Pizza Crust

Jeep Momma's Guilt-Free Pizza

(all ingredients should be organic)

• 1 small head Cauliflower
• 1/4 cups  Grated Parmesan Cheese 
• 1/4 cups grated Pecorino Romano Cheese
• 1/4 tsp Kosher salt
• 1/4 tsp dried Basil
• 1/4 tsp dried Oregano
• 1/2 tsp Garlic Powder
• a couple dashes of Pepper
• 1 tsp almond meal
• 1 whole beaten egg

Preheat oven and pizza stone to 450 degrees.  You can use a baking sheet if you don't have a pizza stone. Place a large piece of parchment paper or aluminum foil on a cutting board.  Lightly coat with olive oil. 

Wash and thoroughly dry the cauliflower. Cut off the florets, pulse in a food processor for 30 seconds until the cauliflower looks like a powdery snow. (Or you can use a blender but it's a little more work.) 

You should end up with about 2 cups of cauliflower.  

Place the cauliflower in a microwave safe bowl and cover.  Cook for 4 minutes. Allow the cauliflower to cool. Once it's cool place it in a tea towel, wrap it up and squeeze as much water out as possible. This will help the crust from being too crumbly.

Place the squeezed cauliflower in a bowl and add the other ingredients except the egg.  I crushed the dried oregano and basil a little finer. Mix well. Then add the well beaten egg to the mixture. Mix well with your hands. Use your hands to form the dough into a crust on the oiled paper.  Pat it thoroughly -- not too thick or too thin. 

Slide the crust onto the hot pizza stone and bake for 10 to 13 minutes -- until it starts to turn a golden brown.  Remove from oven and add your favorite toppings. Return to the top rack of the oven and cook for 5 to 7 minutes, until the cheese is melted.  Let the pizza cool for 3 to 4 minutes before serving.