Pesto Cauliflower Pizza with Zucchini

Ingredients For the cauliflower crust
1 half cauliflower head, cut into florets, stems completely removed
1/2 teaspoon dried oregano flakes
1/4 teaspoon dried basil flakes
1/4 teaspoon garlic powder
2 tablespoons Braggs Yeast
1 large egg, beaten
Salt and pepper, to taste
For the pizza toppings
1/2 medium zucchini, spiralized into noodles
1 tablespoon of vegetarian pesto sauce
2 basil leaves, chopped
Sprinkle Braggs yeast, for the cheese

Directions
Preheat the oven to 425 degrees.
Bring a medium pot halfway-filled with water to a boil.
While the water warms up, place the cauliflower florets into a food processor pulse until rice-like or chop fine.
Once the water is boiling, add in the cauliflower rice and cook for 2 minutes. When done, drain into a mesh colander. Let cool for 2-3 minutes in the refrigerator and then, in batches, place the cauliflower rice onto a thin kitchen towel and strain the rice into a sink, until all excess moisture is released.
Place the strained cauliflower rice in a medium mixing bowl with the oregano, basil, garlic powder, egg and 2 tablespoons of Braggs yeast. Season with salt and pepper and mix thoroughly until cauliflower mixture becomes dough-like.
Take out the non stick 12” inch pizza pan, or you can use a non stick cookie sheet, and place the dough in the center. Spread the dough out until it’s about 1/2-inch thick, creating about a 7-8” in diameter personal pizza in the center of the pan. Round the edges.
Bake the cauliflower crust in the oven for 15 minutes. When done, remove from the oven and place on a cooling rack.
Assemble the pizza toppings.
Place the vegetarian pesto sauce or walden farms tomato sause in the center of the pizza crust and spread evenly around, leaving three-quarters of an inch from the edges for the crust. Top with basil.
Top the pesto sauce or the walden farms tomato sause and basil with the zucchini noodles (Spiral vegetable slicer) and sprinkle with the extra teaspoon of Braggs. Bake for 7-10 more minutes or until zucchini noodles wilt and the cauliflower crust is browned on the bottom. Using a pizza wheel, slice the pizza into 4 or 8 slices. With a cauliflower crust, the pizza crust is less likely to fall apart if sliced into 8 smaller pieces.