With parties and family gatherings on the horizon this is a great alternative (no grain) “finger food” or appetizer!! 

I’ve made the “cauliflower crust” in the past and I promise that THIS one works…the trick is making sure that the Cauliflower Rice is REALLY, REALLY dry.

What you will need:

Crust:

• 1 head of cauliflower (cut into small floretts, you should have about 3 cups once processed)
• 1/2 c of Mozzarella cheese shredded (I used fresh, it was tricky to “shred” but worth the trouble)
• 1 egg  (I only use Pastured Eggs)
• 1/2 tsp kosher salt
• 1/2 tsp dried oregano
• 1/2 tsp black pepper
• Olive oil

Topping:

• More shredded Mozzarella
• Tomato slices (I used what I had, grape tomatoes, sliced thin)
• Fresh basil

How it’s done:

1. Preheat oven to 450°F, line cookie sheet with parchment paper, and grease with Olive Oil
2. Take the raw cauliflower and process it in your blender or food processor (until riced)
3. Heat large sauce pan (to cook processed cauliflower) of water to boiling, add Cauliflower…let cook for 5-8 min…until tender.
4. Place the cauliflower rice in a tea towel and twist it to squeeze out as much moisture as you can (I squeezed out more than 1 cup of liquid). This is very important. The cauliflower rice needs to be dry. Otherwise you’ll end up with a mushy dough, not a crusty one.
5. Transfer Cauliflower to a large mixing bowl and let it cool slightly (you don’t want to cook your egg just yet) 
6. Add egg, mozzarella, oregano, sea salt and pepper. Mix well.
7. Scoop one tablespoon of cauliflower mixture and drop onto the baking sheet. Pat into a thin round circle about 2-inches wide. Repeat with the remaining mixture.
8. Cook for about 20 min, or until slightly golden.
9. Remove from oven and top each pizzette with shredded cheese, tomato slices.

10. Broil until the cheese melts and the tomatos are slightly roasted (3-5 min)

11. Remove from oven, let them cool (5 min), top with fresh basil…and Serve!

Recipe inspiration from : www.theironyou.com