Cauliflower Crust Pizza

I tried making pizza last year with no success.  The secret?  You have to squeeze out the excess water from the cauliflower once it is cooked.  Be careful, it will be extremely hot.  I use oven mitts to protect my hands.  It may be smarter to make your cauliflower ahead of time so you have time to let it cool before you try squeezing out the water.  

Ingredients

• I head cauliflower
• 1 large egg
• 2 tablespoons grated Parmesan cheese
• 1/4 teaspoon dried basil
• 1/4 teaspoon dried oregano
• 1/4 teaspoon garlic powder
• sea salt to taste
• 1 cup tomato sauce, optional (Personally, I think this pizza is delicious without sauce)
• 1 cup grated mozzarella cheese
• toppings
• fresh oregano or basil, to garnish

Directions

	1.  Line a pizza stone or baking sheet with parchment paper. 2.  Pre-heat the oven to 425˚F.
	3.  Process cauliflower a food processor until it resembles course crumbs.
	4.  Microwave or steam the riced cauliflower until soft. 5.  Place riced cauliflower in a fine cloth and squeeze out the excess water.
	6.  Place the riced cauliflower into a large mixing bowl and add the egg, Parmesan cheese, herbs, garlic powder, salt and pepper. Mix well, you should have a fairly stiff but malleable dough.
	7. Place the cauliflower "dough" onto the prepared pan and pat out into a large circle, bake for 15 to 20 minutes, or until golden brown and firm.
	8. Remove from oven and top with sauce, toppings, and cheese.
	9. Return to oven and bake for 10 minutes or until the cheese is bubbling and melted. Top with fresh oregano or basil leaves and serve.