reheat oven to 450 degrees. Spray a cookie sheet with non-stick cooking spray.

If you have pre-riced cauliflower, skip this step. To rice the cauliflower, cut floret put them in a food processor until you see rice-like bits Do not over process, as it will turn mushy.

Put riced cauliflower in a microwave safe bowl and place in microwave for 5-8 minutes. After microwaving, transfer riced cauliflower to a mesh strainer and press the water out to drain completely. Once drained, transfer the riced cauliflower to a cheese cloth or clean dish towel and wrap the sides around the cauliflower while gently pressing out excess water. This drying process is VITAL for a perfect crust!

In a medium bowl, combine 1 cup riced and cooked cauliflower, 1 egg and yeast flakes. Next, add Italian seasonings, crushed garlic and salt. Making sure everything is well mixed, place your “dough” on the cookie sheet and pat it into a 9″ round. Be sure not to press it too thin, you do not want holes.

Bake your dough at 450 degrees for 15 minutes.

Remove from oven. Add sauce, shredded cheese, and your favorite pre-cooked toppings to your pizza. (My fav= sliced mushrooms, peppers, spinach, garlic) Place pizza under broiler just until cheese is melted, be sure to keep an eye on it!