For Pizza Base:
(1) Head Cauliflower
1 Tsp. Black Pepper
1 Tsp. Salt
2 Cloves of Garlic
1 Tsp. Onion Powder
3 Sprigs of Fresh Rosemary (diced)
1 Tsp. Oregano
1 Cup Arugula
1 Cup Artichoke hearts diced
1 Package Prosciutto
1 Avocado (sliced)
3 Organice Vine-ripened tomatoes
Chop Ginger & Garlic and saute in coconut oil to crispy brown. Set aside to sprinkle on top as garnish at end.
Food processor Cauliflower to (riced) Do not over blend as will becoming too moist. Add spices, eggs and finely chopped garlic and rosemary and blend in bowl with spatula. Drain off extra water in strainer.
Spray or grease pan with coconut or olive oil spray. Spread thinly on cookie sheet or pizza stone. Bake for approximately 20-25 min. at 450. You may brush on (Melted butter) at this point and bake for additional 5 minutes if you want it to be more crisp. Edges will become very brown while center may take a bit longer.
Chop topping ingredients and spread over the cauliflower base. Drizzle with balsamic vinegar and sprinkle with garlic and ginger crispy topping.