1c. Cauliflower, cooked, rough chopped
1/4 c. milled flax meal
1 whole egg
1 tbs. garlic salt
2 tbs. dried basil
1 tbs. dried oregano
1/2 tbs. ground black pepper
2 ripe tomatoes
1/2 c. (4oz) mozzarella cheese
Directions: Preheat oven to 350 degrees F. Meanwhile, cut up the whole head of cauliflower (however, you won't be using all of it now!) Boil cauliflower, until tender. This cauliflower should not be so tender that it can be mashed with a fork, it should still retain it's stiffness. Boil for roughly 7-9 minutes. Next, strain cauliflower, roughly chop it and measure out to 1 cup.
In a bowl, mix chopped cauliflower, egg, flax meal, garlic salt, oregano and basil together until it's combined. Spread onto a greased cookie sheet, sprinkle with black pepper and place in 350 degree oven for ~10-12 minutes, or until the top of the crust is hard to your liking. (I like mine extra crispy, so it takes around 12-15 minutes, but watch carefully!)
Next, slice tomatoes thinly, as well as mozzarella cheese (if you're using fresh blocks) if you're using shredded mozzarella cheese just measure out 4 oz and you're ready to assemble.
Once crust has crisped to you're liking, spread thinly sliced tomatoes over the top of the crust and layer with mozzarella cheese. Pop it back in the oven for no more than 5 minutes, or until cheese is melted and bubbling! Take out and ~ENJOY!
*Optional, to add basil and make this a margherita pizza, or to add your favorite pizza sauce before the toppings! You can really put any toppings you like on a normal pizza, but the difference is the amount of calories you are cutting down by not using refined flour in the crust. The additive Flax-meal does give you a good dose of Omega-3's!