12 ounces cauliflower

16 ounces shredded mozzarella cheese

4 ounces cream cheese (softened)

2 eggs

4 ounces coconut flour (I used Bobs Red Mill)

1 tsp Italian seasoning

1/2 tsp garlic powder

1/2 tsp salt

Toppings of choice (but not included for nutrition info: tomato sauce, provolone or mozzarella cheese, pepperoni)

Preheat oven to 425 degrees F.
Place your cauliflower in a food processor and pulse until it resembles rice.
Add in mozzarella, cream cheese and eggs and process until combined.
Pour in coconut flour and seasonings and pulse to combine. Set aside.
Grease acast iron skillet with olive or coconut oil.
Spread dough evenly on the bottom of the skillet and up the sides to create a crust. Fork holes into and around the sides and bottom of the dough to prevent it from getting too puffy when baking.
Bake 25 minutes or until golden brown.
Add your sauce and additional toppings and bake another 5-10 minutes or until cheese is melted.
Allow to cook for about 1 minutes before slicing and serving.