I made this for the second time today and think I’ve found the right combination of ingredients. The first time I only used cauliflower and eggs and while it was good, it didn’t hold together very well. I browsed similar recipes and found that most of them used some form of cheese, either shredded Parmesan or goat cheese, to bind it together. Since I didn’t want to use either, I used golden flaxseed meal. It worked better than I expected. The crust stood up under the pizza toppings and held together well enough I could eat it without a fork.

I riced my cauliflower in a food processor in batches, pulsing a quarter of it at a time. If you don’t have a food processor, the cauliflower can be grated on a box grater.

I topped mine with Daiya mozzarella shreds, heirloom tomato slices, sautéed mushrooms, green peppers and precooked chicken Italian sausage. It was practically perfect.

I’ve also baked the crusts in round cake pans for individual pizzas and froze them for later use. It worked brilliantly.

1 head of cauliflower, cut & stems removed from florets (approx. 3-4 cups riced cauliflower)
2 eggs
1/4 cup golden flaxseed meal
1 Tbs dried oregano
1 tsp granulated garlic
1 tsp salt

Preheat oven to 425*F. Prepare a large baking sheet with parchment paper. Rice cauliflower and put in a big bowl. Add flaxseed meal, eggs, herbs and seasonings. Mix until well combined. Pour mixture onto parchment paper and pat out evenly, leaving a higher edge around the perimeter if desired. Bake for 30-40 minutes until lightly browned. Remove from the oven and add desired toppings. Return to the oven for ten minutes to melt the cheese and heat the toppings through. Slice and serve.