3/4 cup Mozzarella
1 Egg (lightly beaten)
1/2 tsp Oregano
1/4 tsp Garlic (minced or pressed)
1/2 tsp Garlic salt
Extra virgin olive oil
1/4 cup Pesto
1 Tomato (sliced)
1 tbsp Fresh basil (chopped)
Preheat oven to 450°F.
Remove stems and leaves from the cauliflower and chop into small pieces. Place chopped cauliflower in a food processor, pulse until grain-like, then transfer to a microwave-safe bowl.
Microwave on high for 8 minutes, When done, mix in half of the beaten egg (discard the other half, or reserve and add to your breakfast tomorrow), 1/2 cup of mozzarella, oregano, garlic and garlic salt.
Transfer the mixture to a cookie sheet sprayed with nonstick cooking spray, and form into a 4- to 5-inch pizza crust like round.
Brush with olive oil, and bake in center of oven for 15 minutes.
When done, top with pesto, tomato, basil, remaining mozzarella, and sprinkle with salt and pepper. Place back in over for 3 or 4 minutes until cheese melts.