A versatile cauliflower crust pizza packed with spring produce. Change this recipe with the seasons; for instance, employ fresh tomatoes with basil in the summer, roasted squash with Gorgonzola in the fall and Brussels sprouts with pomegranate in the winter. Get creative with the toppings, and their presentation, to turn this into a unique, veggie meal for you and your family.
Toppings & Assembly
Arrange oven racks to accommodate two trays. Preheat oven to 425ºF. Line two large baking sheets with parchment paper.
In a food processor, pulse cauliflower until finely chopped. Add eggs and cheese; blend until combined. Transfer mixture to a large mixing bowl. Add flour, psyllium and salt; blend until combine. Place dough onto baking sheet and spread into 8 inch circle or rectangle. Bake for 10 minutes.
Arrange fresh toppings into any pattern you desire (get creative!). Slice and serve with a drizzle of balsamic reduction.