Cauliflower pizza crust!!!!

Sometimes it amazed me to have lived 50 years on this planet and realize how very many things there are still to discover. Turns out that cauliflower pizza crust is a thing. A really really really good thing.

Nina had her 4th annual Pi(e) day party (a couple days late, since 3/14 was on a Thursday this year, which isn't the greatest time for a party.) I wasn't going to make any pie. I was just going to make PIneapple and PImms.  But then I was casting about for gluten free pie crust recipes, oh you know, just because, and I came across a slew of cauliflower crust recipes that I had never come across before. One photo, and I was hooked. So I decided to make my own. Easy peasy!

Rice two cups of cauliflower. This is easily achieved by grating raw cauliflower florets. Then roast them on a lightly oiled pan for 20 minutes in a 400 degree oven. They will come out looking like this:

Now mix that together with one beaten egg, one cup of grated mozzarella, a diced garlic clove, and some Italian herbs. I also threw in a pinch of salt. Pat that mixture out onto a piece of parchment, into a round pizza crust. Bake it for 25 minutes at 400. It will come out looking like this:

Now you can cover this with any toppings you want. I made sundried tomato tapenade and sauteed zucchini. I also used more grated mozzarella:

Now bake that for 15-20 minutes at 350, and you will have a gorgeous, delicious, joy-inspiring pizza pi(e)!

(that disappeared in minutes at Nina's party.) (Which was also super fun.) Which had Shaker Meyer Lemon Pie, Shephards Pie, Greenpoint Cabbage Roll Pie, Tomato pie, Mini Blueberry Almond Crust Pie, Strawberry Pie, Tarte Tatin, French Onion Tart, Banana Cream Pie, and very likely more pies I am not recalling. Pi(e)!