Thin Crust Cauliflower Pizza Dough

Cauliflower Crust Pizza is one of my favourite meals ever!  I swear I don't even miss regular wheat pizza.  It's taken a while to perfect and I will share my secrets.  I like to make mini pizzas for snacks and it's great to re-heat for the lunch the next day.  It says together and is a perfect canvas for all your favourite pizza toppings!

Thin Crust Cauliflower Crust Pizza Dough

(serves 4 big pizzas - 1/2 the recipe for 2 pizzas)

Ingredients:

- 1 head Cauliflower

- 1 block skim mozzarella cheese (*1/2 for crust and set 1/2 for topping pizzas)
- 2 eggs

- dash of pepper

- 1 tsp oregano

- 1 TBSP ground flax seed
- olive oil ( just enough to spread dough)

1. Add grated cauliflower, 1/2 block grated cheese, eggs, ground flax seed, pepper and oregano in a bowl and mix together (it becomes moist but doesn't stick together like dough..it will work!).

2.  Pre-heat the oven to 425 degrees.  Line 2 cookie sheets with parchment paper (do not use aluminium foil as it will stick!)  Divide cauliflower mixture into 4 piles.  Take a spatula and pour a little olive oil and spread the cauliflower mixture as thin as possible without making holes in crust (pushing it back if you make it too thin).  The olive oil on the spatula allows the mixture not to stick so you can spread evenly. 

*My trick is to coat a spatula with some EVOO to help spread dough (otherwise sticks)

3.. Put in oven and cook for approx 15 minutes or until  brown (almost burnt looking around the edges!) It is important to get the crust crispy so do not take out too soon! This is a timing game so pay attention near the end! 

 *This is not quite done...a few more minutes needed

The crust is done - time for sauce and toppings!

 4. Add sauce toppings and cheese and place in oven at 350 degrees until cheese is melted and brown bubbles appear.  Remove to cutting board and cut slices and serve.  It is excellent the next day for lunches and try making mini pizza which make great snacks.