Ingredients:
-2 pounds cauliflower
-3 eggs
-1/4 cup parmesan, shredded
-1/4 tsp salt
-1/4 tsp fresh thyme, chopped
-1/4 tsp fresh oregano, chopped
-1/8 tsp fresh marjoram, chopped
-3/4 cup mozzarella, shredded
-1/4 cup pizza sauce
Directions:
1. Cut off the florets and pulse them in a food processor until finely chopped. You will need about 3 cups of cauliflower for the dough.
2. In a large skillet, cook the chopped cauliflower over a medium-low heat until tender, for about 5 minutes.
3. Transfer the cooked cauliflower to a cheesecloth-lined bowl and let it cool. Wring out as much water from cauliflower by twisting the cheese cloth tighter and tighter in order to prevent a soggy pizza.
4. Combine the cauliflower, salt, thyme, oregano, marjoram, 1/4 cup of the mozzarella, and parmesan in a large mixing bowl. Beat one egg and add it to the mix, combining all ingredients with your hands, forming the dough into two separate balls.
5. Place each dough ball on a piece of parchment paper and form into a thin circle. Lay another piece of parchment over the top and roll them even thinner. You should be able to get about two 6-inch pizzas.
6. Bake the pizza crusts at 400 degrees in a preheated oven for about 15 minutes. Remove from the oven and cover each one with about 2 tbsp of pizza sauce. Then top them with 1/4 cup mozzarella cheese, or more if you want.
7. Place your toppings on the pizza being sure to create a well for egg. You can use chopped kale, minced garlic, or cherry tomatoes as toppers.
8. Crack an egg into each pizza well, and then transfer the pizzas to a baking sheet or pizza stone and bake them for 15 minutes.