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Grate the cauliflower using the large side of a cheese grater.
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In a large pan over medium-low heat (no oil), cook the grated cauliflower for about 8-10 minutes, until it's cooked and translucent. Put the cooked cauliflower in between 2 clean tea towels (or paper towels), and press the liquid out as much as possible. A lot should come out.
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Turn oven on to 425F.
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In a medium mixing bowl, whisk the egg until frothy. Add the cooked cauliflower and mix in with the spices, sea salt and pepper. Add the cheese of your choice (I split the mixture in half, and made one crust with vegan cheese and the other one with regular cheese). Mix well, and transfer each half on a baking sheet lined with parchment paper (essential so that your crust doesn't stick to the bottom).
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Using clean hands and fingers, press the 'dough' until it looks like 2 nice thin crusts. Put the crusts in the oven to roast for about 18-20 minutes, or until nicely golden on top.
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Remove the crusts from the oven, and let cool down a bit.
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Add some pizza sauce, cheese of choice, and some chopped fresh basil and thyme, return to oven to melt the cheese, 8-10 minutes.
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Serve with the rest of the chopped fresh basil and thyme, and some baby arugula. It not only looks great and taste fresh, it ads an amazing peppery taste to the dish that makes it a success. Yum yum! It also adds nutrition to this meal.