Method:

1. Preheat oven to 450 degrees.

2. Cut or break cauliflower into small florets and place in bowl. Cauliflower can get messy so I like to keep it all together as much as possible!

3. Add cauliflower florets to food processor (a few at a time) and pulse until it resembles a fine powder. Make sure they are small enough when going in so all pieces are ground evenly.

4. Transfer the cauliflower to a microwave safe bowl and microwave 4 to 6 minutes until soft.

5. Place the bowl in the freezer for about 5 minutes to cool. Once cool enough to handle transfer to a dry towel and squeeze out as much moisture as you can. I like to use several towels and transfer the cauliflower to a new dry towel to further remove moisture. (If you have more time, you can place in a dry towel and cool on your countertop before removing the moisture. The freezer method saves time.)

6. Transfer cauliflower back to mixing bowl and add  the almond flour, cheeses, and all spices. Stir until all ingredients are mixed into the cauliflower.

7. Beat the 2 eggs and pour egg mixture into your cauliflower pizza dough and stir until completely mixed in.

8. Tear off a large sheet of parchment paper. Place your pizza dough in a ball in the center of the paper and begin to form a crust. I make crust about 1/4 inch in height. Any thicker than this may require a longer cooking time.

9. Transfer the crust on parchment paper to the pizza stone in your oven. Cook for 35 minutes until the top and edges are nice and brown.

10. Remove crust from oven (easiest with a medium or large pizza spatula!) and place on wooden board.

11. With a sauce ladle, place your sauce in the center of the crust and spread out the sauce evenly by gently using the other side of your ladle in a circular motion. Continue adding sauce until you've reached your desired amount. I use all of the sauce I've made as I like a saucier pizza.

12. With the remaining mozzarella, sprinkle the cheese around the pizza creating one thin layer. 

13. Next add your toppings. I used sauteed red onions and mushrooms. 

14. Once the toppings are placed add more cheese! The amount of cheese is up to you! When I want an average amount of cheese I'll leave about a 1/4 of the bag left with cheese. For an extra cheesy pizza, use remaining cheese in your 8 oz bag. 

15. With your pizza spatula, place back on pizza stone and cook for 3-6 minutes.

16. Keep an eye on your pizza. If you are cooking pepperoni as a topping, then you may want to cook for the full 6 minutes. If you are doing just precooked veggies and basically just melting the cheese, then 3 minutes may suffice.

17. Remove pizza with spatula and place on wooden cutting board. Slice with pizza slicer and enjoy!​

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Pizza Toppings - Method:

1. Pizza toppings are always best when precooked. So cook, saute and set aside. (Exceptions - pepperoni, fresh tomatoes or basil.) Anything else like red onions, peppers, mushrooms, or even sausage should be sautéed first in a skillet and the set aside to use later.

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If Making the Sauce - Method:

1. Dice shallot and garlic clove. Heat olive oil in large skillet. Saute shallot and garlic on med-high heat for about 3 minutes.

2. Pour in can of crushed tomatoes. Add in spices and sugar. Simmer at medium to med-low heat for about 5 - 10 minutes. (The sauce can be cooked quickly and set aside, or you can saute longer while the pizza is cooking. Just remember the longer you saute, the sauce will reduce and there will be less of it.)