For the crust:
1 large head of cauliflower
1 cup shredded parmesan cheese
1 cup grated monterey jack cheese
1 tbsp garlic powder
1 tbsp onion powder
For the sauce:
1 minced onion
2 cloves of chopped garlic
1 cup tomato paste
1 tbsp oregano
1 cup diced tomatoes and the juice
2 cups grated mozzarella cheese
chopped parsley for garnish
Start with the crust:
Separate the florets from the head of the cauliflower and place them in a steamer.
Steam for roughly 5 minutes or until tender with a fork.
Add the cauliflower to a food processor and process it until it resembles grains of rice or a bit smaller.
Transfer the cauliflower to a fine mesh strainer or cheesecloth and squeeze out as much of the moisture as possible. Place it in a bowl.
To the bowl of cauliflower add the parmesan cheese, monterey jack, egg, onion and garlic powder, and a pinch of salt and pepper.
When the contents of the bowl become an even consistent dough like texture, it’s ready to place inside a baking tray.
Spray a baking tray with cooking oil, and line the bottom with a piece of parchment paper.
Spread the mixture in an even layer to the baking tray. The crust should be at least an inch thick. Bake at 425º F for 30 minutes.
For the sauce:
Drizzle 2 teaspoons of olive oil to a saucepan or pot and add the onions. Cook, stirring frequently until the onions start to soften.
Add the garlic and the tomato paste and continue to cook for another 3 minutes.
Season with the oregano, salt and pepper and add the diced tomatoes. Cook, stirring for another 5 minutes then turn off the heat.
Pass a hand blender or regular blender through the sauce to make it smooth.
When the crust is done, take it out of the oven and carefully flip it upside down to release it.
Place it back onto the back of the tray and add the sauce on top, followed by the mozzarella cheese.
Bake for another 5 minutes at 450º F or until the cheese becomes golden brown and bubbling.
Garnish with chopped parsley and enjoy !