3 cups uncooked cauliflower rice (frozen is a big time saver here. A typical bag of frozen, organic riced cauliflower is 3 cups)
2 large pasture-raised eggs
3 Tbsp. coconut flour
1 tsp. baking powder
1 tsp. garlic powder
1 tsp. oregano
1/2 tsp. sea salt
Whatever pizza toppings you love
Preheat oven to 425° F. Line your baking sheet with parchment paper. (If you are using a pizza stone, place in the oven while it preheats, without parchment paper.)
On the stove top, cook the cauliflower rice until tender. I generally add a few tablespoons of water for fresh, 1 tablespoon or none at all, for frozen.
Once the cauliflower is warmed through (do not overcook), let cool slightly then place in a clean kitchen/tea towel and squeeze really, really well to remove all of the water.
Add the squeezed cauliflower to a large bowl, with the eggs, coconut flour, baking powder garlic powder and sea salt. Mix really well to combine with a wooden spoon.
On the parchment lined pan, press and form into your crust, it should be around 8-9 inches in diameter.
Bake the crust without toppings for 12-15 minutes in the 425°F oven. Bake until it is golden brown on the bottom and not soft or soggy in the middle.
Remove the crust from the oven to cook the toppings and melt any cheese, etc.
Once done, let cool for just a minute or two, cut and serve!
