Give it a try!
Due to the fact that my husband gets home so late from work, I only have horrible lighting to work with. Hopefully I'll be able to take better photos soon!
Ingredients: Serves 2 people (you can easily double the recipe if you'd like)
1/2 head of cauliflower, cut into florets
1/4 cup shredded mozzarella cheese
1/4 cup parmesan cheese
1 tablespoon coconut flour
1/8 teaspoon garlic powder (or 1 clove of minced garlic)
1/8 teaspoon dried basil
1 teaspoon psyllium seed husks (will work without it)
In a steaming pot steam the cauliflower florets until soft and set aside to cool.
In a bowl mash or rice the cauliflower florets until they resemble white rice. Place the riced cauliflower in a mesh cloth or rag and squeeze excess water out over a bowl or into your kitchen sink. You really want to squeeze the crap out of it and get as much water out as possible, thus allowing your crust to get nice and crispy.
Preheat oven to 375 degrees.
Return riced cauliflower to a bowl, it should resemble a dry puree or dough. Add in all the remaining ingredients, mixing and kneading well until completely combined. On a baking sheet lined with parchment paper (that has been sprayed with cooking spray or oil) mold the cauliflower dough into a rectangular shape. I find the rectangle shape allows the dough to crisp up the best, but you can also do two round personal pizza's instead.
Bake pizza for 20-25 minutes or until it just starts to brown on the top. Remove from oven and carefully add pizza toppings of choice. I did kale and mozzarella with truffle oil for me and pepperoni for my husband. Bake for another 10 minutes or so.