For the toppings (as much or little as you’d like)
Feta cheese crumbled
Thinly sliced red onion
Cherry tomatoes halved
1 tbsp olive oil
1/2 tsp garlic powder (optional)
1/2 tsp cumin (optional)
1/2 tsp smoked paprika (optional)
1/4 tsp salt
1/4 tsp pepper
Pre heat oven to 375 Fahrenheit or 190 Celsius. Line a baking sheet with parchment paper: set aside.
After breaking up your cauliflower into floret sized pieces place in food processor and pulse until finely ground.
Transfer grated cauliflower on a the baking sheet and spread out evenly. Place in oven and bake for 15 minutes. Remove from oven and transfer to a large bowl lined with a cheese cloth or linen towel. Let cool. Begin squeezing the excess water out of the cauliflower. Repeat a few times until little to no water comes out.
Turn oven temp up to 425 Fahrenheit or 218 Celsius.
Transfer cauliflower to a large bowl and begin to stir in the the eggs, oregano, salt and pepper, cauliflower, and cheese.
Once well combined transfer to round deep baking dish or pan (lined with parchment paper to make it easy to flip when the time comes) and spread out evenly or form into a circle if you are using a baking sheet. Bake for 12-15 minutes and flip onto other side and continue baking for 5 minutes. Tip: An easy way to flip the crust is to place a large plate over the baking dish or pan and flip the crust onto the plate then transfer it back to the baking dish.
While pizza crust is baking begin making the pesto. Place all pesto ingredients into a food processor and pulse until you reach desired consistency. Using a spatula transfer pesto to a small bowl and set aside.
In a medium size bowl add all the pizza topping ingredients (except for feta) and toss with olive oil and spices.
Once pizza crust is ready, evenly spread the pesto on top and layer with feta and veggies.
Place in oven for an additional 5-10 minutes.
Serve and Enjoy you delicious Keto Cauliflower Crust Pesto Pizza with Lions Mane!