Ingredients

• Extra-virgin olive oil for greasing the pan
• 1 small head cauliflower, cut into small florets
• 1 pastured or omega-3 egg, lightly beaten
• 1/2 cup shredded buffalo or goat mozzarella
• 1/2 teaspoon sea salt, preferably iodized
• 1/2 teaspoon cracked black pepper
• 1/2 teaspoon dried oregano
• TOPPlNG
• Chopped vegetables of your choice (optional)
• 1 cup grated Pecorino Romano cheese
• Pinch sea salt, preferably iodized

Directions

1. Rinse the cauliflower. You will have approximately 3 cups. Transfer to a microwave-safe dish and microwave on high for 8 minutes, until cooked. Allow to cool, stirring occasionally. Place a rack in the middle of the oven. Heat the oven to 450°F. Grease a 10-inch ovenproof frying pan with olive oil.

2. Place the cooled riced cauliflower in a dishtowel, and twist and squeeze to remove all the moisture. Transfer to a mixing bowl. Add the egg, mozzarella, salt, pepper, and oregano. Mix well.

3. Press the mixture evenly in the frying pan over medium heat on the stove top, crisp the cauliflower crust for a few minutes. Transfer to the oven and bake for 15 minutes, until golden. Let cool for 5 minutes, and add the topping.

4. Scatter the mozzarella evenly over the pizza base and spread the spinach. Add any additional vegetables. Sprinkle with the Pecorino Romano cheese and add a pinch of salt. Bake for an additional 10 minutes, until the cheese has melted.

5. VEGAN VERSION: Replace the egg with 1 VeganEgg and use Kite Hill Ricotta “cheese” in lieu of the cheeses.

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