For the Cauliflower Crust:
1 medium sized head of cauliflower
2 egg whites (or 1 whole egg)
1/2 cup shredded Parmesan cheese
2 teaspoons Italian seasoning
1 tablespoon almond meal, optional
For the Pizzas:
1 cup tomato sauce
8 slices Jones Dairy Farm Canadian Bacon, cut into 4 slices each
8 fresh small mozzarella balls, sliced
1/4 cup minced chives
1 cup sliced roasted red peppers
1 cup shredded Parmesan cheese
For the cauliflower crusts:
Preheat oven to 450°F and prepare baking sheet with parchment paper, set aside.
Cut off the florets of the cauliflower and add to a food processor. Process until cauliflower is slightly crumbly and looks like snow. There should still be texture to mixture.
Add cauliflower to a microwave safe bowl and cook 5 minute until softened. Let cauliflower completely cool and place in some cheesecloth. Wrap up and squeeze out any water in cauliflower.
Once cauliflower is dry add to large bowl and stir in egg whites, Parmesan cheese and Italian seasoning. Stir (or use your hands) to combine. If mixture is lose and not able to form together into small personal sized patties add some almond meal to thicken up the mixture. Note: the dough should be slightly sticky.
Form cauliflower mixture into personalized sized pizza crust and place onto your prepared baking sheet. Bake for about 10 minutes until crust starts to brown. It is best to keep an eye on the crust as they could cook quicker depending on size. Remove from oven and top with desired toppings and bake according to directions below.
To Assemble the Pizzas:
Preheat oven to 400°F.
Place prepared cauliflower crusts on baking sheet. Place roughly 2 tablespoons tomato sauce on top of each crust. Top each with 4 to 6 slices of Canadian Bacon, 2-3 tablespoons fresh mozzarella, a sprinkling of fresh chives, 1-2 tablespoons roasted peppers, and 2 tablespoons freshly grated Parmesan cheese.
Place in 400°F oven for ten minutes or until golden brown. Serve immediately.