Cauliflower Pizza Crust

Yield: one 12-inch pizza crust

4     ounces Parmesan, cut into
½-   inch pieces
1     head (about 1 pound) cauliflower,
       cut into 1-inch florets
2     large eggs
½    teaspoon kosher salt
¼    teaspoon freshly ground black pepper
¼    teaspoon onion powder
¼    teaspoon garlic powder

Nutritional information per serving:
Calories 90 (52% from fat) • carb. 3g • pro. 8g • fat 6g • sat. fat 3g • chol. 61mg • sod. 418mg • calc. 20mg • fiber 1g

1. Preheat oven to 450°F. Line a baking sheet with parchment paper, reserve.
2. Insert the chopping blade into the work bowl of the food processor. Add the Parmesan and process on High to finely chop.
3. Add the cauliflower and pulse to break up, about 5 to 6 pulses, and then process on High until finely chopped.
4. Add the remaining ingredients and process on High to combine fully.
5. Transfer ingredients to the prepared baking sheet. Form into a rectangle about ½ inch thick. Bakeuntil golden brown and slightly firm, about 25 minutes. Cool slightly before topping.
6. This crust can now be used as a traditional pizza crust. Top with your favorite pizza toppings andreturn to the hot oven to finish cooking.