Paleo Gluten Free Cauliflower Pizza Crust

This crust starts with a whole head of cauliflower, pulsed into fine rice and steamed until tender before every bit of excess moisture gets wrung out — the step that makes the difference between a crust that holds together and one that falls apart. A beaten egg binds everything into a cohesive dough, seasoned simply with oregano, garlic powder, salt, and pepper for a savory, herby base. Pressed thin and baked until the edges turn golden and the surface dries out firm, it goes from wet vegetable mash to an honest, sliceable crust sturdy enough to pile with toppings. It's a genuinely grain-free way to satisfy a pizza craving, letting the cauliflower do all the structural work instead of flour. Once it's baked off and golden, you finish it under the broiler with whatever toppings you love until they're hot and bubbling. This one's a great pick for a Paleo kitchen looking for a real pizza night without the usual dough.

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