To begin making Cauliflower Crust Pizza With Pesto, Sundried Tomatoes & Goat Cheese, add the cauliflower florets to a food processor and pulse to form fine crumbs (working in batches).

Once the cauliflower is made into a crumble, place it in a muslin cloth and drain the excess liquid from processed cauliflower by squeezing well. Make sure to squeeze out the maximum liquid possible.

Add the cauliflower pulp to a medium bowl and add in eggs, mozzarella, parmesan, oregano, basil, red chili flakes, garlic powder, onion powder with required salt and mix well.

Preheat oven to 220 C.

Line the pizza stone or a baking sheet with parchment paper. Add the prepared cauliflower mixture and spread evenly like pizza dough.

Bake this in the oven for 20 minutes or until slightly brown on the top. Remove the prepared gluten free cauliflower pizza crust from the oven.

Spread the marinara sauce, spinach basil pesto, sun dried tomatoes, mozzarella and goat cheese.

Place the Cauliflower Pizza Crust back into the oven and bake again for about 7 minutes or until cheese melts evenly. 

Serve the Cauliflower Crust Pizza With Pesto, Sundried Tomatoes & Goat Cheese for a weekend dinner along with Light and Creamy Broccoli Soup and Strawberry Upside Down Muffin.