I am VERY happy with how this turned out. There are a few things I think I *might* want to try differently, but I'm a little nervous because overall I'm very pleased with the results as they stand.
I tried looking up cauliflower crust recipes, but all the ones I found called for mozzarella cheese so I winged it and came up with this.
Zucchini grated and covered with a paper towel to absorb moisture.
Pizza crust ingredients in the food processor.
What it looks like when it's done.
Spread out and ready to go in the oven.
Just out of the oven.
Pizza sauce and zucchini over all of it.
Topped with everyone's favorites and ready to go back in the oven.
All done and ready to be devoured.
For the Crust:
1 Head of Cauliflower, Steamed (should yield about 2 cups if grated first)
1/2 Cup of Almond Meal
1 Tbsp. of Coconut Oil, Melted
1 Tsp. of Italian Seasoning
For the Toppings:
Pizza Sauce (I used a mixture of tomato paste, onion powder, garlic powder, dried oregano, and basil)
3 Small Zucchini, Shredded/Grated
White Mushrooms, Sliced
Pineapple, Chopped (I only put this on half for my girls =])
You can use whatever toppings you like, these are just the ones I used.
1. Shred/grate your zucchini and spread it out on a cutting board or something similar, cover with a paper towel and set aside. If you can do this an hour or two before you start making your pizza it would be best.
2. Preheat your oven to 450 degrees and grease a baking sheet/pizza pan with a little coconut oil. I placed a piece of parchment paper on my pizza pan just in case it would stick.
3. Put your steamed cauliflower, almond meal, eggs and melted coconut oil in a food processor and blend the mixture until it looks like the photo above. I put my cauliflower in the food processor right when it was done steaming so it was hot. This is one of the things I might toy with. I was worried my eggs would start to cook, but they were fine. Also, I think the baking time might be less if the cauliflower was cooled when I mixed everything, but again something I might mess with in the future.
4. Pour mixture onto your baking pan and pat into a circle.
5. Sprinkle with the Italian seasoning and bake for 20 minutes checking occasionally to make sure the edges aren't burning. I removed the parchment paper after 15 minutes because I wanted the bottom to crisp up too. It slid right off.
6. After it's done baking, it might be a little "mushy" feeling still, but that's okay since it'll be going back in. Top with your pizza sauce (pesto would be really good too) and zucchini then whatever other toppings you want.
7. Bake for another 10 minutes.
I would love feedback on this from anyone who tries it. I'll definitely be making it again this week!