- 1 head of cauliflower
- 1/3 cup of shredded montery jack cheese
- 1 teaspoon of garlic powder
- 2 eggs
- tomato sauce
- shredded mozerella cheese
- 2 tablespoons of gluten free flour
First, prepare your cauliflower. Cut it into florettes and put it into a cuisinart. Put it on pulse until it is riced, but not pureed. Next, put it in a strainer over a pot and steam it for aproximately 10 minutes until it is soft. Now you are ready to make your dough. Put your cauliflower into a kitchenaid with your montery jack cheese, garlic, flour, and egg. blend on a slow setting until the cheese is mostly melted and the ingredients are mixed thoroughly. Preheat your oven to 425℉. Flatten your mixture out with a wooden spoon on a pizza stone and bake without any toppings for 20 minutes. When it is done, spread tomato sauce on it (however much you pefer) and add your shredded mozerella cheese. You can also add toppings of your choice. Bake for an additional 10-15 minutes. Enjoy!
Do not let your cauliflower cool in between steaming and making dough. It will not melt the cheese and the dough will be uneven and might not hold together.