This recipe is inspired from my friend, and coach, Ashly! It took one fail before perfecting it, so exercise patience here!

What you need:
1 head cauliflower
2 eggs
1/2 c cornmeal
Italian seasoning
salt and pepper
desired pizza toppings


Preheat oven to 450*

1 head cauliflower, riced (this is a new term for me--you basically just pulse it in a food processor until it is the consistency of cornmeal)

Add to a large frying pan with a little bit of water, stir on medium heat until it is cooked (about 10 minutes). Cool.

Here is the tough part. Grab big handfuls and place in a tea towel. Squeeze the excess water out over the sink. (There will be a ton of water!) Your goal is to get all of the excess water out of the cauliflower so that it bakes into a good, hearty crust. Place in a large mixing bowl as you go.

Mix cauliflower with 1/2 c cornmeal, 2 eggs, Italian seasonings (we used fresh thyme), 1 tsp olive oil, salt and pepper to taste.

Spread batter onto a WELL GREASED cookie sheet to desired thickness. Ours was probably about 1/4 inch. Bake for 15-20 minutes, or until golden brown.

Meanwhile, prep your toppings. You will want to cook any veggies you plan to use to cook out excess water. Top the cooked crust with desired toppings (pictured here is red sauce, artichoke hearts, spinach and cheese), and bake for an additional 10 minutes, or until cheese is melted.