Cauliflower Pizza Crust Recipe

• 2 pounds cauliflower florets
• 1 large egg, beaten
• 1/3 cup fresh goat cheese, such as chevre
• 1 teaspoon dried oregano
• 1/2 teaspoon sweet paprika
• 1 teaspoon salt

1. Preheat the oven to 400 degrees F. Add the cauliflower to the bowl of a food processor fitted with the blade.
2. Pulse until they the florets break down into small, evenly sized pieces, each about the size of a grain of rice.
3. (Youll need to do this in 2 or 3 batches to avoid overfilling the processor.)
4. Set aside.
5. Bring 2 inches of water to boil in a large saucepan.
6. Add the chopped cauliflower, cover, and steam until soft, 4 to 5 minutes.
7. Drain the pieces and spread out onto a baking sheet lined with a clean kitchen towel.
8. Set aside to cool for 10 minutes.
9. Gather up the corners of the kitchen towel and wring out as much moisture as possible from the cauliflower pieces.
10. (This is importantif the cauliflower mixture is too wet, it will not bind together well and your pizza will fall apart.)
11. Dump the squeezed cauliflower into a large mixing bowl.
12. Add the egg, goat cheese, oregano, paprika, and salt.
13. Mix well, then transfer the mixture to a well-oiled sheet pan and form into a cohesive mound.
14. Press the mixture out into an even, 1/3-inch circle.
15. Bake the crust until its golden brown, 35 to 40 minutes.
16. Add your toppings of choice and pop the pizza back into the oven for 5-10 minutes, or until the toppings are hot and bubbly.

cauliflower, egg, fresh goat cheese, oregano, sweet paprika, salt

Taken from www.chowhound.com/recipes/cauliflower-pizza-crust-31685 (may not work)