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½ cauliflower (about 8 to 10 oz of cauliflower)

1 egg

1 teaspoon of dried oregano

pinch of salt

ground pepper


Preheat the oven to 320ºF. Cut the cauliflower into florets, discarding the stems until you have 8 oz. or a little more. Transfer pieces to a food processor and rice the cauliflower by pulsing it in the food processor, or by shredding it on a box grater. As it is dry and quite hard will remain as kind of cauliflower flour.

Once riced, transfer to a large bowl and microwave for 4 minutes. Let it cool down for a few minutes before handling. Take out and let cool. Then place the cauliflower in a clean dishcloth and remove as much water by squeezing the cloth.

Place wrung cauliflower in a bowl and combine with the egg and oregano, salt and ground pepper, and stir until well combined.


Place cauliflower mixture in the middle of a baking sheet with parchment paper. Spread out the mixture and form a circle out of the cauliflower mixture, pushing along the edge to raise a crust. Bake for 9 minutes or until dry.


(Add desired toppings: tomato, olives, onions, mushrooms, arugula, chicken, tuna, and bake an additional 5 to 8 minutes)