I have seen a lot of Paleo recipes for cauliflower crust pizzas but I thought they looked too time consuming and I could not imagine how they could be crispy. Then curiosity got the best of me and I tried my hand at some of the recipes. Let me tell you, they are not hard to do and they actually crisp up just like a thin crust pizza!!! Of course I had to come up with my own variation and I also found it much easier to keep everyone happy by making them personal pan pizzas. My kids love decorating their own pizzas before baking them!

Ingredients:

• 2 heads organic cauliflower
• 3 pastured eggs
• 2 cups shredded raw parmesan
• 1 Tbsp organic Italian seasoning — where to find
• 1 Tbsp sea salt — we use this kind

Directions:

• Chop cauliflower heads into smaller pieces and pulse in a food processor until it resembles rice.
• Spread it evenly on a baking sheet and bake at 425 until it becomes fragrant (about 10 minutes)

• Lay a flour sack towel inside of a large bowl and dump the cauliflower into the towel
• Let the cauliflower cool completely

• Squeeze the cauliflower inside the towel to get the liquid out
• You will be amazed at how much actually wrings out!

Here is what it looks like all squeezed out

• Now add in the rest of the ingredients and mix well with your hands

• Spread onto a Silpat lined baking sheet
• Make sure you spread evenly

• Bake at 425°F until it starts to brown on the top, then take it out and flip it
• Bake an additional 10 minutes

• Now, add your favorite toppings and sauce (get my pizza sauce recipe HERE)
• Top with cheese and bake again until the cheese is melted

Make sure everyone gets to add their own toppings!

Yum!

Article originally published on RealFoodRN.com republished with permission