Instructions

• Place a pizza stone or baking sheet in your oven and pre-heat the oven to 450 degrees. On a pizza peel or cutting board, place a piece of parchment sprayed with non-stick cooking oil.
• Remove the florets from your head of cauliflower. Place the florets in a food processor or blender and pulse until the cauliflower has the texture of sand. You should have about 2½-3 cups of cauliflower sand.
• Transfer the cauliflower sand to a microwave safe bowl and microwave, covered (not with aluminum foil) for 4 minutes.
• Let your cauliflower cool completely. When cool, place the cauliflower in a towel and wring it tightly to remove as much moisture from the cauliflower as possible.
• Place the cauliflower pulp in a mixing bowl and add the cheeses, spices, and the egg. Mix until well combined.
• Form the dough into a ball and place it on the parchment-lined pizza peel or cutting board. Roll it out into a circle about ⅙-inch in thickness.
• Place the broccoli, bell peppers and onions on a foil lined baking sheet. Drizzle with 2 tablespoons olive oil and sprinkle with salt.
• Carefully transfer your dough to the hot pizza stone/baking sheet. Place your vegetables in the oven along with your dough. Bake for 8-10 minutes until the dough is golden brown.
• While your dough is baking, quickly sauté the mushrooms in 1 teaspoon olive oil for 3-4 minutes until tender.
• Spread the sauce over the pizza dough and sprinkle with an even layer of mozzarella. Top with the roasted vegetables, sautéed mushrooms and crumbled goat cheese.
• Return the pizza to the oven for another 5-7 minutes until the cheese is melted and bubbling slightly.
• Let your pizza cool for 2-3 minutes before slicing to make sure that the crust stays intact.