Cauliflower Pizza Crust

Don't get me wrong, I love a good pizza crust and I feel lucky to be able to tolerate gluten. But this pizza crust is a new delicious twist and is a must for dinner!


1 small head of cauliflower, leaves and stems removed
1 teaspoon basil
1 teaspoon oregano
1 teaspoon parsley
1 teaspoon salt
1/2 cup Manchengo sheep milk cheese (or Mozzarella)
2 eggs
cornmeal, to dust the pizza stone

For pizza:

1 jar marinara or pizza sauce
1/2 cup sheep milk cheese
5-8 basil leaves


Preheat oven to 350 degrees. Chop cauliflower florets into chunks. Pulse the cauliflower in a food processor until it resembles a fine grain, like rice or couscous. Pour cauliflower into a large bowl. Add herbs, and salt, then cheese and eggs. Spread a tablespoon or so of cornmeal all over a pizza stone. Place the cauliflower mixture (note- this won't resemble a ball of dough) on the middle of the stone and use your hands to press it into a circle about 1/4 inch thick.

Bake for 20 minutes at 350 then an additional 10 minutes at 400 degrees. Crust will be done when it turns golden brown in color. Remove crust from oven. Change oven temperature to 450 degrees. Add pizza sauce, cheese and whatever toppings you would like, then bake again for about 5 minutes or until cheese on top is melted.