Cauliflower Pizza Crust!

Yep!  You are reading correctly.  Dairy, gluten, and sugar FREE!!  It is SO tasty and just like regular pizza, you can choose any topping.  I got a little nutty and put onion, shiitake mushroom, rainbow chard, and cashews on top for crunch.  But, pick anything you want.  Again, my 11 year old inhaled it. She is kinda the tester for all this paleo stuff and if it's weird or good.

Ingredients:
One large head of cauliflower (about 3 cups after shredded and cooked)
About 2/3 of a 6 oz can of natural almonds, ground
2 large eggs
Red pepper flakes
About a teaspoon of fresh minced garlic
1 1/2 tsp. dried oregano
Cooking spray
olive oil
Pizza toppings of your choice! 

Directions:
Preheat oven to 450. Wash cauliflower and break into florets. Shred by hand or in food processor (make sure you don’t puree, just shred it). Put shreds in large bowl and microwave for 8 minutes. Let cool, then twist over sink in clean kitchen towel to drain out as much water as possible.

While cauliflower is cooking, grind about 2/3 of a can of almonds in food processor. Mix together drained cooked cauliflower (should be about 3 cups), ground almonds, eggs, garlic, red pepper, and oregano. (If you want this to be completely vegan or are egg free, use flax egg substitute — for each egg, mix 1 TBSP ground flaxseed meal with 3 TBSP water. Let sit for two minutes, and use just as you would egg in a recipe.)

Spray a pizza stone (or cookie sheet) with cooking spray and dust with gluten free flour. Take half of the pizza dough mix and press out very thin onto the pizza stone to make about a 9″ crust. (This recipe makes two crusts.) Brush crust with olive oil and bake for 15 minutes.  You can also make the bite size shapes for more of an appetizer as shown in the picture above.

Remove pre-baked crust from the oven and add toppings of your choice. Bake 10 more minutes or until nicely browned and done.