Cauliflower Crust Pizza

All local and gluten-free For the crust: 1 egg 1 cup cooked, mashed cauliflower 1 cup grated mozzarella Optional: herbs or seeds. The original creator of this recipe used fennel, oregano and basil. I kept it plain and focused on the toppings. For the toppings: Mild tomato sauce or purée Grated mozzarella cheese Ricotta cheese, for small dollops on top Assorted vegetables. I used sautéed onions and chanterelles, fresh button mushrooms, basil, fresh small summer squash, and fresh tomatoes Optional: olive oil, black pepper Preheat the oven to 450 degrees. (Mine was at 500 and worked fine; I was sharing the oven with other pizzas.) Cook cauliflower until it’s soft. Use whatever method you prefer: steam, boil, roast, pressure cook, whatever. Mash it up with a ricer. Mix in egg and mozzarella. Grease a baking sheet or line with parchment paper. If using a pizza stone, cover it in aluminum foil and then put down parchment paper. Spread out your dough batter about 3/4 inch thick and eight or nine inches wide. (I doubled the batter but still baked it as two separate batches.) Let it brown, about 12-15 minutes. Take it out and cover it with your toppings. Bake again until crust edges brown further and cheese on top melts. Serve hot.