Cavegirl Cusine

• 4 cups riced cauliflower (see below)
• 2 eggs
• 1.5 teaspoons sea salt
• 1/4 cup almond meal
• 2 tablespoons fresh oregano, chopped

1. Toppings:
2. Go wild! This is where your preferences come into play. Start with your favorite marinara sauce as a base for each pizza.
3. I made three different pizzettes: mushroom & basil/tomato & spinach/sausage & oregano. If I had bacon on hand, I would have done a bacon & onion combo.
4. I also drizzled a little olive oil on each pizzette right before serving.
5. Preheat oven to 350 degrees.
6. In a food processor, blend the cauliflower until it is somewhere between being "riced" and a "paste". Transfer to a strainer. Take several paper towels and smoosh out the liquid from the cauliflower.
7. Mix the cauliflower along with the remaining crust ingredients. On a parchment-lined baking sheet, form 9 crusts (approximately 1.5 heaping tablespoons per crust). Bake for 20 minutes.
8. Drizzle with a little olive oil, if desired.

cauliflower, eggs, salt, almond meal, fresh oregano

Taken from www.epicurious.com/recipes/member/views/cavegirl-cusine-52576821 (may not work)