Cauliflower Pizza Crust

Back when I was a 100%, no margin of error, Paleo diet follower, I used to make Cauliflower Crust but I just never had one that really satisfied my Pizza cravings! After the Crazy Summer we had, I pulled Gluten completely because I know that I personally feel much better without it and it's not a necessary dietary need. But 31 days of Gluten Free and the kids beg for Mom's Homemade Pizza...I wanted to cry, but instead I started thinking of a way to make it better, and a I channeled my "I can" and low and behold it was absolutely Life Changing!

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What you need... (Yield 1 - 8" crust)

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3 cups Frozen Riced Cauliflower

1 Egg

1/4 cup Almond Flour

1/4 cup Garbanzo Bean Flour

Dash of Primal Palate Amore Season or Italian Season

Parchment Paper

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Place the Cauliflower into a Microwaveable Dish with a lid, Microwave for about 8 minutes.

*If you cannot find Riced Cauliflower, frozen Cauliflower Florets work too! Steam those until soft, about 10 minutes. First drain off all liquid, then mash with a potato masher until well mashed. (You can also steam in a pot with a steamer basket if you prefer).

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Once steamed and riced, turn out onto a large baking sheet lined with a kitchen towel or 3-4 layers of paper towels. Allow to cool completely, about 15 minutes.

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Preheat oven to 425F. Add Cauliflower to a large bowl, add in remaining ingredients and stir well to combine. Line a baking sheet with parchment paper.

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Place the "dough" onto the baking sheet and press neatly into an 8" disc.

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Bake for about 15 minutes, then remove and carefully flip, return to oven for 10 minutes or until crust is golden on both sides. Add your choice of Pizza Sauce or Pesto and pile on your toppings, adjust your oven to broil and return to the oven to broil for about 5 minutes!

I slid mine onto a plate, then inverted the plate to help me flip it easily! Once baked, these crusts or buns keep well in an airtight container for about 4 days, they can also be frozen!