Cauliflower Crust Pizza

4 cups cauliflower rice (thawed, if frozen)

2 pastured eggs

2 cups shredded Pecorino Romano

Toppings:


1 1.2 cups shredded Goat Cheddar Cheese, divided

2 slices Prosciutto, cut into squares

Mushrooms, sliced


Artichoke Hearts, from the freezer, defrosted, with leaves separated.



Line a baking sheet with parchment paper or a Silpat.

Preheat oven to 400 degrees F.

Cook and stir cauliflower rice over medium heat in a dry skillet until all of the moisture is cooked out of it.  Shake pan and stir for about 10 minutes.  The rice should be dry but not browned.  Let cool until cool enough to handle.

In a large bowl, whisk eggs; add cheese and mix well.  Stir in cauliflower.

Dump mixture onto prepared baking sheet.  Press with hands to form a rectangular crust.  It won't be very thick, but it should be an even thickness.  Push the sides in with a spatula to make them thicker and even.

Bake in preheated oven for 15-20 minutes, checking at 15 minutes to see if the cheese is melted and the crust is very lightly browned.

Place shredded cheddar evenly over the pesto, reserving about 1/4 cup.

Place toppings over cheese, then sprinkle reserved cheese on top.

Bake for 9-15 minutes until done.