April 1, 2020 | Stephanie Ouellette Ingredients: 1 head cauliflower, stalk removed ½ cup shredded mozzarella ¼ cup grated parmesan ½ teaspoon dried oregano ½ teaspoon salt ¼ teaspoon garlic powder 2 eggs, lightly beaten Directions: Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Break cauliflower into florets and pulse in a food processor until fine. Steam in a steamer basket and drain well. Place cauliflower mixture in a cheese cloth to squeeze as much liquid out of the cauliflower as possible. If you do not have a cheese cloth you can use a finely meshed strainer and squeeze as much liquid out as possible (I gently punched it with my fist). 😊 In a bowl, combine the cauliflower with the mozzarella, parmesan, oregano, salt, garlic powder and eggs. Transfer to the center of the baking sheet and spread into a circle, resembling a pizza crust. Bake for 20 minutes. Add desired toppings and bake an additional 10 minutes. (I added fresh roma tomatoes, baby spinach leaves and mozzarella cheese to the top of the pizza; see picture. That is the one I actually made myself) Recipe adapted from www.foodnetwork.com