Recipe from Brenda Bennet of Sugar Free Mom.
Click here to view the original recipe and notes.
Preheat oven to 425 degrees F.
Place your cauliflower in a food processor and pulse until it resembles rice.
Add in mozzarella, cream cheese and eggs and process until combined.
Pour in coconut flour and seasonings and pulse to combine. Set aside.
Grease acast iron skillet with olive or coconut oil.
Spread dough evenly on the bottom of the skillet and up the sides to create a crust. Fork holes into and around the sides and bottom of the dough to prevent it from getting too puffy when baking.
Bake 25 minutes or until golden brown.
Add your sauce and additional toppings and bake another 5-10 minutes or until cheese is melted.
Allow to cook for about 1 minutes before slicing and serving.
Serving Size 12 Slices
Servings 1
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.