Cauliflower-Crust Spinach Pizza
1/2 of a head of Red Dog Farm cauliflower
1 cup of grated Parmesan cheese
3/4 cup of almond flour
1 clove of garlic, minced
1/2 tsp of salt
1 1/2 cups of grated mozzarella
1-2 handfuls of Red Dog Farm spinach
4-5 sun-dried tomatoes, very thinly sliced
Preheat your oven to 425 degrees with the baking sheet you will use in it. To prepare the crust, wash and dry the cauliflower. Process in a food processor, or grate with a grater, aiming for a a rice-like consistency. Use a towel to press any remaining water out of the cauliflower crumble. Mix together the cauliflower, egg, Parmesan, almond flower, garlic and salt. Work together until the mix will hold its shape when pinched. Using an oiled piece of parchment, press the mixture out into a thin crust, feel free to use a rolling pin to help with this. Bake this crust on your preheated baking sheet (transfer carefully) for 20 minutes or so until it firms up.
To add the toppings, layer all but a handful of the cheese first, then a thin layer of spinach (make sure the spinach is completely dry) and then the sun-dried tomatoes. Top with the last handful of cheese. Bake again for 7-8 minutes until the cheese is bubbling. Cool for just a moment before serving.