(Camila Kost version)
INGREDIENTS
(8 servings)
BASE
300 g cauliflower florets 80g Parmesan cheese/mozzarella, shredded 1 large egg 1 teaspoon of garlic 1 teaspoon onion powder 1 pinch of salt COVERAGE
80 g shredded mozzarella 50 g of tomato sauce 30 g pepperoni (or tomato) .
PREPARATION
1. Preheat the oven to 180°C 
.
. 2. Place the cauliflower in a food processor and pulse until it resembles fine rice. 
.
.3. To remove moisture from the cauliflower, heat the cauliflower rice in a pan over medium-low heat, stirring often to prevent burning, for about 10 minutes.
4. Once it looks somewhat dry, add the shredded cheese, garlic, and onion powder.
5. Continue cooking over medium heat until the cheese 
melt.
melt. 6. Remove the pan from the heat, let it cool for a minute, and then add the egg. Mix until a dough forms.
7. Place the dough on a baking sheet lined with a silicone mat or a nonstick baking tray. You can spray it with a little oil to prevent the dough from sticking.
8. Roll out the dough into a pizza shape and bake for 20 minutes or until lightly golden.
9. Add the topping: tomato sauce, more cheese, and pepperoni. Return the pizza to the oven for 10 minutes, or until the cheese is melted.
10. Enjoy! 
.
TIP: You can drain the cauliflower on a cloth if you want to remove as much water as possible to make it even crispier.
