In the mood for pizza but don’t want to have a food baby?
I give you . . . the cauliflower crust pizza!
Inspired by Cassey Ho from Blogilates, I did some research on this crustless wonder to determine how I would make my own version.
First, I pulsed cauliflower florets from half of a large head of cauliflower in the food processor. Then I microwaved the cauliflower “rice” for 8 minutes.
Next, I mixed the cauliflower “rice” with 1/2 cup of shredded mozzarella cheese, 5 Tbs. shredded Pecorino Romano, 1 tsp. dried oregano, 5 Tbs. almond meal, and one beaten egg. I then spread this mixture onto a cookie sheet and pressed it out into a thin disk.
The crust went into the oven for 15 minutes at 450 degrees F.
Meanwhile, I sautéed half a green bell pepper, a few slices of red onion, and 5 Shitake mushrooms. I suppose you could just put your toppings on raw, but personally I prefer softer veggies on my pizza. Plus I got a nice brown on all of them, which looks great.
Then I prepared a simple tomato sauce made of diced tomatoes, 2 garlic cloves, some foccacia seasoning, and a bit of sugar to balance the acidity. 
At this point, I believe Caleb got a whiff of the baking cheese and fragrant garlic and decided that if he wanted some of whatever I was making he would have to clean his bowl (finish his breakfast) first.
After the crust came out of the oven, I topped it with the sauce, sautéed vegetables, and some slices of fresh mozzarella cheese.
Back into the oven to broil for 3 minutes (next time I think I will broil a bit longer to melt the cheese slightly more).
I sliced some fresh basil from the garden in a chiffonade and sprinkled it on top.
Delicious, filling, full of veggies . . . yummy yummy yummy. The crust is not the same as a normal doughy crust, but it still has a bready texture. And it tastes amazing because it’s partly made of cheese! I cut some of the crust and parts with the mozzarella for Caleb, and he was very happy. I definitely got my pizza fix.