Gluten free/dairy free pizza

Two weeks into being gluten and dairy free I had a major pizza craving! I searched and found many recipes, most which were cauliflower.  I'm not a fan of the cauliflower mashed "potatoes" so I wasn't sure how this was going to turn out but decided to test a recipe out.  It turned out great! It also inspired me to find more cauliflower recipes, like cauliflower tortillas (blog post coming soon).

I tried the recipe at this link http://ifoodreal.com/cauliflower-pizza-crust-recipe/

The recipe below is the same with a few minor changes. 

• Ingredients:
• 1 head cauliflower 7 - 8" wide
• 1 egg, large
• 1/2 cup vegan shredded cheese (I used Daiya pepper jack)
• 1 tsp Italian (or rosemary, basil, parsley) herb seasoning
• 1/8 tsp salt
• 1/4 tsp freshly ground black pepper

Directions:

1. Preheat oven to 375 degrees F and line with a baking sheet or pizza stone with parchment paper.
2. Rinse cauliflower, remove the outer leaves and separate into florets with a paring knife. Place cauliflower florets in a food processor and process until "rice" texture. 
3. Place in bowl and microwave for 4 minutes
4. transfer to a bowl lined with a double/triple layered cheesecloth. Note: The cheesecloth step can be skipped however you will have a soft crust that needs to be eaten with a fork. The flavor will be there but not the texture. However when you're having a lazy day, that is sometimes good enough. ;)
5. Then squeeze the liquid out of the ball, cauliflower inside the cheesecloth, as hard as you can. Be patient and do this a few times until barely any liquid comes out. Muscle work.
6. Increase oven to 450 degrees F. Transfer cauliflower to a mixing bowl along with egg, cheese, herb seasoning, salt, black pepper and mix to combine. Transfer cauliflower mixture onto the same baking sheet you used to roast the florets (I used the same parchment paper but you can swap it for a new one if it gets too soggy), and flatten with your hands until thin pizza crust forms.
7. Bake for 15 - 20 minutes and remove from the oven.
8. Top with your favourite toppings and bake again until cheese on top turns golden brown. Slice and enjoy.

I topped mine with pizza sauce, more vegan pepper jack cheese and grilled red bell peppers and purple onions. 

Storage Instructions: Refrigerate covered for up to 2 days. You can also freeze the crust tightly wrapped in plastic, for 1 month.