1 head cauliflower (2 cups worth of processed cauliflower)
1 cup cornmeal
1 egg, large
¼ cup grated Parmesan cheese
¼ cup grated Monterrey Jack cheese
1½ tsp Italian Seasoning
½ tsp garlic powder
½ tsp sea salt
¼ tsp freshly ground black pepper
¼ tsp crushed red pepper flakes
Instructions
Rinse cauliflower, separate into florets. Place cauliflower in a food processor and process until very fine. You should have 2 cups of finely grated cauliflower. Transfer to a bowl and cover with plastic wrap. Microwave for 6 minutes. Transfer the cauliflower once it has cooled to a cheesecloth or sheer tea towel and squeeze all of the the liquid out, You don't want any liquid left in your cauliflower because it will make the crust crispy (hence break apart) instead of chewy (we want chewy)
Preheat the oven to 450. Once the liquid is removed from the cauliflower place the cauliflower in a large bowl and add in the remaining ingredients- leaving the egg for last. Give your arm a workout and start stirring, really working the batter with your hands until it forms a nice, slightly sticky dough. Spread the dough out onto a lightly greased pizza stone or parchment lined baking sheet. Bake for 10 minutes until it starts to turn a golden brown. Remove from the oven and top with your favorite toppings. Return to the oven and bake until the toppings are warm and the cheese is melted.
NOTE: Because this pizza crust does not take a long time to bake in the oven the toppings you decide to use will need to already be cooked. So for example I used grilled chicken, peppers and onions on mine. I sweated the onions and peppers before hand and roasted the chicken before cutting it up. Once the crust was ready I topped it with my toppings and placed it in the oven just long enough to melt the cheese and heat the chicken and other toppings all the way through.