“Pizza that vanishes without a trace”

For the most part, Rick and I eat the same things for dinner and he usually always eats whatever I make.  However, the one thing he is most reluctant to eat is my Paleo pizza.  So, while he enjoys his whole grain crust; I make my own because if I eat the real deal, loaded with cheese and made with tons of flour, I end up feeling like a bloated, gassy cow and that’s not good for the marriage; trust me.

Tonight I experimented with a new Primal, gluten free pizza recipe.  I’ve shared a Paleo Pizza recipe here before that I got from the Paleo Plan website, but wanted to try something different that didn’t contain so much almond flour; sometimes it just gets so filling.  Here’s what I did and the ingredients I used, along with some pics.  Feel free to add any variations and share them with me!
The Crust: (Preheat oven to 450)
Here’s the lengthy part: First, roast cauliflower stalks on 4oo degrees for about 25 minutes.   Do not rinse the cauliflower or coat with oil.  You need it to be as dry as possible.  Once cauliflower has cooled, grate either in a food processor or I used a cheese grater. 
Because I only had 1/2 bunch of cauliflower I used 1/2 c. grated cauliflower for the recipe; while the original version called for 1 c.  Ok, so back to the crust…
-1/2 c. grated cauliflower
-1/2 c. almond flour + 2 Tbsp.
-2 Tbsp. ground flax seed
-2 Tbsp. cashew butter (optional, but preferred)
-2 eggs
-any seasoning you want to add.  I just added a few sprankles of garlic powder.
Mix in a bowl together, until paste-like consistency. Spread over parchment paper (may have to use your fingers, it’s kinda sticky) and bake for 10 minutes.
Meanwhile….saute any veggies that you may want to add on top and brown any meat you want to use, for just a bit.  I used:
-sliced, cooked venison sausage
-3 slices of Applegate Farms Organic Pepperoni
-1 small orange bell pepper, sliced
-few florets of broccoli
-sliced mushrooms
*Add fresh spinach on pizza right before placing in oven.
After 10 minutes is up, remove crust from oven and cover with sauce. 
(I used Organic Ville Tomato Basil sauce)
Then, top with the good stuff!  
I used a bit of Organic shredded cheese (maybe 1/8c.) and the meats and veggies listed above. 
Place in the oven again for 10 additional minutes on 450 degrees. 
The Finished Product:
If you’re wondering how the hell cauliflower-almond crust can even be good, then try it for yourself! I swear to you that this alternative crust was so legitimately delicious, it was hard to stop at 3 pieces.
If you are cutting it in slices as seen below, it could easily serve two people or one person with leftovers for lunch the next day!