2 cups cauliflower
2/3 cup mozzarella cheese
1/3 cup Parmesan cheese
1 egg
1 teaspoon oregano
2 teaspoon basil
1 teaspoon parsley
1 teaspoon salt
1 teaspoon ground black pepper
1/2 cup tomato sauce
1/4 cup red wine vinegar
1 tbs honey
1/4 cup water
1 tsp onion powder
1/2 tbs garlic powder
1/4 tsp red pepper flake
Process cauliflower in food processor into fine granules. Place in a microwave safe bowl and cover with plastic wrap. Heat on high for 4-5 minutes; uncover and allow to cool, then wring out as much liquid from it as possible.
Once cooled, combine 1/3 cup mozzarella, the Parmesan, egg, 1/2 tsp oregano, 1 teaspoon basil, 1/2 tsp parsley, 1/2 tsp salt, and 1/2 tsp pepper. Mix well, then spread evenly in a 1/4 inch layer over a parchment lined baking sheet. Lightly spray the top with vegetable oil and bake for approximately 10-15 minutes until golden brown.
In a small saucepan, combine tomato sauce with the rest of the herbs, spices and seasonings, as well as the vinegar, honey and the water. Simmer over medium heat for at least 20 minutes, reducing the sauce slightly and allowing the flavors to come together.
[Note: I prefer to cook everything in the order shown and let the crust cool a bit while the sauce is cooking. However, if time is an issue you can start the sauce first so that it's ready by the time the crust is finished.]
When the components are ready, slather the top of the crust with as much or as little sauce as you'd like and top with the rest of the mozzarella and your toppings of choice.
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