Cauliflower Pizza

I had assumed my pizza days were numbered after learning more about the dangers of refined grains until a friend suggested I check out cauliflower crust. I used a cheese grater to shred a head of cauliflower and threw in parmesan cheese, two eggs, rosemary and basil from my plants outside, and some salt and pepper. In the future, I will probably consider adding oregano and/or parsley to the crust mixture when my basil plants are no more. I cooked the crust for about 15-20 minutes on the pizza stone and then added sliced tomato, zucchini, artichoke, mozzarella, feta, and crushed red pepper. Needless to say, this was unbelievable. In the second round I got impatient, took the pizza out early, and lost some of the structure as a result. The key is definitely to cook the crust long enough to achieve the crispy texture. I'm glad I can continue to explore the pizza format!