The “crust” of this wheat-free pizza will not allow you to hold a slice in your hand, since it won’t have the clinginess of conventional dough. But it will certainly satisfy your craving for pizza – but with none of the undesirable consequences of wheat flour dough.
Pre-heat oven to 350° F. Spread some of the olive oil lightly onto pizza pan or other large backing pan. Break apart cauliflower at stems into one- to two-inch pieces; steam or boil for 20 minutes or until soft. Put cauliflower into large bowl and mash until consistency like mashed potatoes is achieved with no “chunks.” Add 1/4 cup olive oil, two eggs, one cup mozzarella cheese, dash of sea salt. Mix by hand or blend with hand blender. Pour cauliflower mixture onto pre-greased pan and mold into flat, pizza-like shape, pressing “dough” into no more than 1/2 – inch thickness, bunching up edges.
Bake for 20 minutes. If meat is used, sauté separately until done.
Remove pizza “dough” and spread with pizza sauce or tomato paste, mozzarella cheese, vegetable and meat toppings, basil and oregano. Drizzle remainder of olive oil and sprinkle with parmesan cheese. Bake for another 10-15 minutes or until cheese melts and remove.
Cut pizza into slices with pizza cutter or knife. Serve slices with pancake turner.