Culinary wizardry. That’s what happened in my kitchen the other night. I don’t mean to brag, folks, but I rocked the sh*t out of a cauliflower and transformed it into a pizza. Here it is prepped and ready to go in the oven.

This is a totally paleo-friendly recipe (i.e. free of grains and dairy, which most pizzas rely on) and it’s pretty damn tastebud-friendly too. Even my grain-lovin’ bf sincerely enjoyed it. Also, I may have just invented the word radtastic (like, if rad and fantastic had a baby..), so let's just go with it and make it a thing, shall we?

Steph's Radtastic Cauliflower Crust Pizza

Crust:
1/2 large head cauliflower, chopped into florets
2 large eggs
2 cups almond flour (more for a thicker crust)
1/4 cup flax seed meal
Sprinkle of garlic powder, salt, pepper

Pesto:
2 cups basil leaves, loosely packed
3 cloves garlic, minced
1/2 cup pine nuts
1/2 cup olive oil

Toppings:
Whatever the eff you want! Here's what I used...
Broccoli florets
Sundried tomatoes
Sliced Onion
Shaved carrots
Shredded chicken
Bacon (half-cooked)
Fresh mozzarella = optional if you can do dairy

1) Prep the crust: Pulse cauliflower florets in a food processor until they reach a rice-like consistency. Transfer to a large bowl and add remaining crust ingredients. Stir with a large wooden spoon to combine. You may want to use your hands at the end. The "dough" should be moldable and not crumble in your hands--if it does, you may need a little more almond flour to bind.

2) Line a rimmed baking sheet with parchment. Transfer dough to baking sheet and use your hands to form a rectangular or oval 1/4" thick crust. Par-bake the crust in a 400 F oven until it just begins to turn a golden color, 15 to 20 minutes.

3) Meanwhile, prep your pesto. Add all ingredient to a food processor and process until smooth. You may need a bit more olive oil, so use your discretion.

4) Remove par-baked crust from oven. Spread pesto over crust in thin layer. Add all desired toppings to the pizza crust. Place pizza back in oven and bake until toppings begin to just brown and get a little crispafied (another made up word). If you're using mozzarella, remove when it's bubbly and just begins to brown.

5) Eat up. And don't worry, leftovers are pretty awesome too. I recommend serving up a slice topped with a fried egg for breakfast, like so...