Grain-Free Cauliflower Crust

Introduce cauliflower pieces into the food processor using the shredding attachment; process until all the cauliflower is broken down into fine pieces.

Insert a steamer basket into a saucepan and fill with water to just below the bottom of the steamer. Bring the water to a rolling boil. Add cauliflower, cover with a lid, and cook until tender, approximately 15 minutes. Transfer the cooked cauliflower to a large bowl and refrigerate, stirring occasionally, until chilled, around 15 minutes.

Preheat your oven to a high temperature of 450 degrees Fahrenheit (230 degrees Celsius). Place a sheet of parchment paper or a silicone mat on a baking dish.

Mix together the Italian cheese blend, chopped parsley, egg, minced garlic, salt, and pepper in a bowl until well combined. Add the mixture to the cooled cauliflower and stir until everything is evenly distributed.

Pour the cauliflower mixture onto the prepared baking sheet; use your hands to shape and press it into a flat, crust-like form.

Place the shaped cauliflower mixture in the preheated oven and bake until it's lightly browned, roughly 15 minutes.