This is a delicious and healthy alternative to the norm! 

1 cauliflower

3/4 cup quinoa flour

3 Ener-G egg replacers

Process the entire cauliflower and combine the rest of the ingredients. I added sea salt, red peppers, oregano, and thyme to my dough. 

I began rolling the dough on a quinoa floured surface and found it to be very pliable. You could place it directly on your pizza sheet (be sure its coated with olive oil) and form it to the pan. 

*be sure to make the crust very thin to ensure its crispiness. 

Bake at 450 F for about 30 minutes. Then, put toppings on and place back in oven for about 10 minutes. Be sure to saute your veggies a bit beforehand to soften them up. I used a homemade tomato sauce and Daiya dairy free pepperjack shreds.

ENJOY!