- 3 cups uncooked cauliflower rice (frozen is a big time saver here. A typical bag of frozen, organic riced cauliflower is 3 cups)
- 2 large pasture-raised eggs
- 3 Tbsp. coconut flour
- 1 tsp. baking powder
- 1 tsp. garlic powder
- 1 tsp. oregano
- 1/2 tsp. sea salt
- Whatever pizza toppings you love
- Preheat oven to 425° F. Line your baking sheet with parchment paper. (If you are using a pizza stone, place in the oven while it preheats, without parchment paper.)
- On the stove top, cook the cauliflower rice until tender. I generally add a few tablespoons of water for fresh, 1 tablespoon or none at all, for frozen.
- Once the cauliflower is warmed through (do not overcook), let cool slightly then place in a clean kitchen/tea towel and squeeze really, really well to remove all of the water.
- Add the squeezed cauliflower to a large bowl, with the eggs, coconut flour, baking powder garlic powder and sea salt. Mix really well to combine with a wooden spoon.
- On the parchment lined pan, press and form into your crust, it should be around 8-9 inches in diameter.
- Bake the crust without toppings for 12-15 minutes in the 425°F oven. Bake until it is golden brown on the bottom and not soft or soggy in the middle.
- Remove the crust from the oven to cook the toppings and melt any cheese, etc.
- Once done, let cool for just a minute or two, cut and serve!
- Enjoy!
