Preheat oven to 450°F (220°C) and place a rack in the middle. Line a baking sheet with parchment paper and grease with olive oil. Set aside.

In a food processor pulse the cauliflower florets (it should be evenly chopped but not completely pulverized).

Transfer chopped cauliflower to a microwave-safe dish and microwave on high for 8 minutes, until cooked. Place the chopped cauliflower in a tea towel and twist it to squeeze as much moisture as you can. This is very important. The cauliflower needs to be dry, otherwise you’ll end up with mushy dough.
Put salt, EVOO, feta cheese and two sprigs of thyme aside.

Transfer the cauliflower to a mixing bowl, add egg, 1/2 cup mozzarella, oregano, Thyme, basil, and pepper and mix well. Using your hands, press the mixture onto the baking sheet and shape into a thin pizza “disc”.

Bake for 15 minutes, until golden. Remove from the oven and let cool for 5 minutes.  OR, cook on low, stove top in mini skillets (I prefer this method--although slower, because I can get the mini pizzas just the right size EVERY time)!




*Makes a 12" pizza with 8 slices