Cauliflower Pizza

Preheat the oven to 425 degrees F. Line a sheet pan with parchment paper.

Pulse the cauliflower florets in a food processor to a fine snowy powder (you should have about 2 1/2 cups). Transfer to a steamer and cook 3-4 minutes. Remove and place on a dry kitchen towel and allow to cool.

When cool enough to handle, wrap the cauliflower in the towel and wring out as much moisture as possible. In a large bowl, stir together the cauliflower, Parmesan, Italian seasoning, salt, egg and 1 cup of the mozzarella until well combined. Transfer to the lined baking pan and form into a 10-inch circle. Bake until golden, about 15 Minutes.

Heat olive oil in a pan over medium-high heat until hot. Add the garlic and onions and stir. Cook until the onions are soft, 4 to 5 minutes. Add the crushed tomatoes and stir to combine. Add the brown sugar, crushed pepper flakes and salt to taste. Bring to a boil, reduce the heat to low and simmer for 30 minutes. Cool and puree the sauce using an immersion blender.

Remove the crust from the oven and spread the sauce and remaining mozzarella. Bake until the cheese is melted and bubbly, 10 Minutes more.