INGREDIENTS
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crust
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1 small head cauliflower, cut into small florets (should yield about 3 cups once processed)
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½ cup / 1.7 oz / 50 gr mozzarella cheese, shredded
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1 free range egg, lightly beaten
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½ teaspoon fine grain sea salt
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½ teaspoon oregano
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¼ teaspoon ground black pepper
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Filling
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6 tablespoons thick tomato sauce
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½ cup / 1.7 oz / 50 gr mozzarella cheese
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pinch of salt