Low Carb Pizza - Take 2...this one is better.

• 1 head of cauliflower 
• 1 egg
• 1/3 cup shredded mozzarella
• 1/2 tsp fennel seeds
• 1 TBS. Italian seasoning
• 1/4 tsp. salt
• 1/8 tsp. fresh ground pepper

• Preheat oven to 450F. 
• Shred cauliflower in food processor. Add cauliflower to sautee pan and cook on high for about 3-5 minutes. Get the cauliflower as dry as possible so that there won’t be extra moisture in the crust which will prevent it from crisping up properly.
• In a  bowl combine the cauliflower, egg, 1/3 cup shredded mozzarella, seasoning, salt & pepper and mix to combine well.  
• Press the cauliflower mixture into an even thickness on to a round pizza pan
• Keep the crust pretty thin, about 1/4-inch thick.  
• Grate fresh parmesan cheese over the top of the crust.
• Bake for 15-20 minutes until the crust is firm and golden brown.  
• Remove the pan from the oven and turn off the oven 
• Add sauce, toppings, and cheese to the top of the crust.
• Return to the oven for 15-20 minutes until cheese is brown on top. 

Crust cooking:

Finished product: