2 servings
½ cauliflower (about 8 to 10 oz of cauliflower)
1/3 cup almond flour
1 egg
1 tsp of dried oregano
½ tsp sea salt
ground pepper to taste
Preheat the oven to 320ºF. Cut the cauliflower into florets, discarding the stems until you have 8 oz. or a little more. Transfer pieces to a food processor and rice the cauliflower by pulsing it in the food processor, or by shredding it on a box grater.
Once riced, transfer to a large bowl and microwave for 4 minutes. Let it cool down for a few minutes before handling. Take out and let cool. Then place the cauliflower in a clean dishcloth and remove as much water by squeezing the cloth.
Place cauliflower in a bowl and combine with almond flour, egg and oregano, salt and ground pepper and stir until well combined.
Place cauliflower mixture in the middle of a baking sheet with parchment paper. Spread out the mixture and form a circle out of the cauliflower mixture. Bake for 9 minutes or until dry.
(Add desired toppings: tomato, olives, onions, mushrooms, arugula, chicken, tuna, and bake an additional 5 to 8 minutes)