Ingredients:

2 cups fresh cauliflower, steamed, drained and riced

2 large pasture raised egg

2 cups grass-fed chedder cheese

1 tsp. toasted and ground fennel

1/4 tsp of pink salt

1 tsp. ground oregano

2 tsp. dried parsley

2 tsp dried basil

1 tsp dried rosemary

2 cloves of garlic

Servings:  8 personal sized mini pizzas

Prep Time:  10 mins

Cook Time:  30 mins

Instructions:

Step #1:  For the mini pizza crusts, steam the cauliflower and thoroughly squeeze out liquid using cheesecloth.  Next rice or finely chop it (You can do this in a food processor a few pieces at a time).

Step #2:  In a bowl, beat the egg then add the cauliflower and shredded cheese.

Step #3:  Mix, then press down large spoonful's onto a parchment paper covered cookie sheet.

Step #4:  Sprinkle with the spices and bake at 450 degrees for 8 to 10 minutes. Keep the oven on.

To complete the pizza, add desired pizza sauce (or a slice of fresh tomato) or pesto and then add toppings like grass-fed meat, olives, chopped mushrooms, etc. Just put back in oven til cheese is melted for completed mini pizzas!

(Nutrition information is just for the pizza crust)

***The nutrition info for this recipe is based on the linked ingredients above**