Cauliflower Pizza Crust
4 cups raw cauliflower "rice", about one medium head
1 egg beaten
1/3 cup soft goat cheese
1 teaspoon dried oregano
1 pinch of dried basil
1 pinch of crushed fennel seed
pinch of salt
preheat oven to 400F
to make the cauliflower rice, pulse batches of raw cauliflower florets in a food processor until a rice-like texture is achieved.
fill a large pot with about an inch of water and bring it to a boil. Add the "rice" and cover; let it cook for about 4-5 minutes. Drain into a fine-mesh strainer.
important step! once you've strained the rice, transfer it to a clean, thin dishtowel. wrap up the steamed "rice" in the dishtowel and twist. squeeze all the excess moisture out, it should be very dry.
in a large bowl, mix up your strained cauliflower rice, beaten egg, goat cheese and spices. make sure you fully incorporate the ingredients evenly.
press the dough onto a baking sheet lined with parchment paper (otherwise it will stick). Keep the dough about 1/3 inch thick and make the edges a little higher for a "crust-like" texture.
bake for 35-40 minutes. the crust should be firm and golden brown when done.
remove from oven and add your sauce, cheese and favorite toppings and bake for an additional 5-10 minutes or until your cheese is melted.
slice and serve.