Gluten-free cauliflower pie

I don't rely on recipes. When I do research recipes, I'll find a couple that look reasonable, and then I will change or ignore directions and go with my gut. And my gut is usually right.

No, you don't have to put your shredded cauliflower in a microwave for x amount of time, and no, you don't need to steam your cauliflower beforehand.

I don't believe in microwaves. I didn't steam or shred it. I took a risk and put the cauliflower in the food processor with the knife blade, and let it run until the cauliflower is in fairly tiny pieces:

That turned out to work beautifully. Who wants pasty soggy cauliflower in your pizza? Not me. 

This time, I added only one egg, some onion powder, minced garlic, a cup of shredded mozzarella, and two handfuls of oat flour. I shaped the pie on a piece of parchment paper, and put it in the oven on a preheated baking stone at 500 degrees. This one seemed to work better with a shorter bake time (from the zucchini pie I made last time), with only about 5 minutes, and then I turned the oven back down to 450, to let the toppings cook. I used pesto and sweet corn, and the pie turned out great:

Topping the pie with a slice of heirloom tomato after the oven made it even better.

Both of the pies I made are a little soft and delicate, so that required two hands to eat. The next thing is to find a way to make the crust crisp, from center to perimeter. I'll keep you posted when I figure that out.

Next up: vegan pie!