CAULIFLOWER PIZZA CRUST

Preheat oven to 400 degrees F. Lightly grease two round pizza trays and line with parchment paper. I often use a large rectangular cookie sheet and cut the crust down the middle before I cook it. I use one and freeze the other. They freeze very well in parchment paper.

INGREDIENTS

6 cups of riced cauliflower or finely chopped florets

3/4 cup ground almond meal (ground almonds in blender)

1/2 cup freshly grated parmesan

3 eggs, lightly beaten

sea salt and ground pepper

If you cannot find riced cauliflower (Longos/Whole Foods) place 6 cups of loosely chopped cauliflower, in batches, in a food processor and process until it resembles fine crumbs. Transfer to a large bowl and add the almond meal, parmesan, eggs, salt and pepper to taste and mix until a soft dough forms. Divide the mixture in half and press into the prepared trays. Use your hands and make sure that the dough is flat and evenly distributed. Bake for 20 to 25 minutes or until golden and crisp. Put your toppings on and bake for another 8 - 10 minutes. I love using kale leaves, lemon zest, chili flakes, roasted garlic, sundried tomatoes and sliced buffalo mozzarella.