Cauliflower Crust Pizza - cauliflower

Method

• Place a pizza stone in the over {or a baking sheet works, too!} and preheat over to 450 degrees. You want the stone/baking sheet to gradually reach the temperature of the oven. On a cutting board, spray a large pieces of parchment paper with non-stick cooking spray and set aside.
• Wash and thoroughly dry your head of cauliflower. Cut off the florets, discarding the majority of the stems - you only really need the florets. Pulse in your food processor for about 30 seconds until the cauliflower starts to look like snow - you should have a total of 2-3 cups when it's all said and done. Place cauliflower in a microwave safe bowl and and microwave for 4 minutes. Dump cooked cauliflower on a tea towel and let cool a bit.
• Once cauliflower is cooled enough to handle, wrap it up in the dish towel and wring as much water out of it as possible. You want to use a thing dish towel so the water is able to release {honestly, the first time I did this I used a clean pillow case, ha!}. This will ensure your crust will not fall apart and will help to attain the 'crispy' crust. *If your cauliflower doesn't yield 2-3 cups of cauliflower 'snow' you can add a tablespoon of almond meal or gluten free bread crumbs to make up for it.
• Dump cauliflower in a bowl and add the ingredients above one by one and mix with your hands until everything is evenly distributed. Once mixed together, use your hands to form your dough into a crust on the parchment paper. Don't make it too thick or too thin but make sure the crust is tightly formed together.
• Use the cutting board to slide the parchment paper onto the pizza stone or baking sheet and bake until golden brown. This took us about 20 minutes, once the edges were crispy and the cheese in the crust was bubbly and browned. Our center was still a little soft so it maybe could have cooked for another 5 minutes {if you don't mind burnt edges!}. Remove from oven. *Honestly, I prefer a crispy crust so cook at your own discretion!