In America, we love pizza. Our founder, Justin Arth loves pizza too - and we especially love finding new ways to make pizza as nutrient dense as possible. Loading your homemade pizza with veggie toppings and limiting your use of cheeses and sauces is one great way to do that, but this recipe takes it a step further.

INGREDIENTS:

• 2 Cups Grated Cauliflower

• 1 Cup Parmesan Cheese

• 1 Egg

• Assorted topping (ex. Peppers, onions, broccoli, spinach, etc.)

INSTRUCTIONS:

1. Preheat Oven to 400 Degrees Fahrenheit

2.  Begin Heating Cauliflower
   
   Place a medium nonstick skillet over medium heat. Once the pan is warm, pour in the grated cauliflower. Do not put any thing else in the pan! The goal is to get out the moisture in the cauliflower. Stir frequently for 5-10 minutes until the cauliflower starts to brown.

3. Cool Cauliflower
   
   Transfer browned cauliflower to a bowl to cool down.

4. Mix Parmesan and Egg
   
   In a separate bowl, mix together parmesan and the egg. When cauliflower has cooled to room temperature, pour into the mixture and stir until combined.

5. Build the Crust
   
   Line a cookie tray with parchment paper. Pour the mixture onto the parchment paper. Spread the crust out into a thin layer about 1/4 inch thick. Make sure it is even.

6. Bake the crust for 10 minutes at 400 degrees – ensure the crust is golden brown.

7. Add Toppings
   
   Once the crust is golden, add your toppings and put it back into the oven for an additional 8-10 minutes. We love peppers, onions, spinach, and broccoli as toppings, but feel free to get creative!

8. Serve and Enjoy!
   
   Enjoy your delicious cauliflower crust pizza!