Cauliflower Crust Pizza

Anyone who knows me knows that Friday nights used to be are "Pizza and vino Friday's!!"...but as I move toward keeping the diet less and less processed foods and truly no gluten except for special occasions, pizza has needed to be replaced and sourced with different ingredients.  Enter cauliflower crust....not that you can really call this "crust" as it is not chewy, stretchy, gluteny deliciousness...but it IS an awesome way to get in some cruciferous veggies and an EXCELLENT vehicle for cheese and other veggies! 

So I have been experimenting with this recipe and usually it is not really pizza, but more of something that falls apart as soon as I try to remove it from the baking sheet and while tasty, is kind of a pile of mush...

So here is what I did last night that seems to have helped but really, it's not pizza, so use your imagination OK? the crust situation.

Step 1: Open your fave bottle of red wine, turn oven to pre-heat to 350

Step 2: Take one medium head of cauliflower, throw it in your food processor and blend that thing up until it's the consistency of rice.  Take this mess and throw it in the microwave for 3-5 minutes to steam it a bit.

Step 3: Mix in not but 2 eggs and a half cup (or more) of mozzarella cheese.  This is your crust.

Step 4: Spread mixture onto a greased baking sheet and make thin...maybe 1/4 inch thick only so it can have a fighting chance at becoming crust like and bake at 350 for 15 minutes or until golden brown...this sometimes takes longer.

Step 5: This is the chose your own adventure portion of the evening...take whatever veggies you have in your fridge, top with those, cheese, tomato sauce or pesto if you're feeling spicy and bake for another 15 minutes until the cheeses is golden.

Enjoy!!!  And id you get it to stick together better, please let me know...I think that more cheese and potentially even a third egg could do the trick...