2 cups grated cauliflower (1 large head)
1 cup grated sweet potato (1 small and peeled)
1 teaspoon olive oil
1 large egg
2 tablespoons rice flour
½ teaspoon garlic powder
½ teaspoon dried rosemary, finely chopped
½ cup grated Parmesan cheese
½ teaspoon fresh ground pepper
¼ teaspoon kosher salt
2 medium onions, finely sliced
1 tablespoon olive oil
1 cup grated mozzarella
Preheat oven to 400F degrees.
Wash and cut up the cauliflower florets and pulse in batches in a food processor till it resembles a fine crumb, Measure and place in bowl. Repeat with the sweet potato. On a large baking pan lined with parchment paper, scatter the mixture evenly and place in the middle rack of the oven. Cook for 15 minutes. Remove and let cool for 5 minutes.
Place the mixture in a large double sheet of cheesecloth. Twist and ring out the moisture. Place in a colander and repeat the squeezing a few times till very little liquid comes out.
In the meantime, slice the onions. In a medium fry pan over medium low heat, add the olive oil and sauté the onions for about 10 minutes till golden brown.
Increase over to 425 F.
In a large bowl place the veggie mixture and add the olive oil and all the other ingredients. Mix well and place in the refrigerator uncovered for 15 minutes.
On the same baking pan with a new piece of parchment paper, place the veggie crust mixture and make a thin round crust, about 10” in diameter. Place in the oven and bake for 15 minutes till golden brown on top. Remove from the oven.
Increase heat to 450F.
Remove the parchment paper, by holding the pizza and sliding the paper away. Carefully flip the crust over with a large flipper. Place back in the oven for 3 minutes to toast. Remove and sprinkle the grated mozzarella evenly on top and then the caramelized onions. Return to the over for 3 minutes or so till the cheese is melted.
Remove from the oven and let sit for 5 minutes before slicing.