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Preheat oven 400 degrees F. Coarsely chop cauliflower into large chunks and rinse well. Place in food processor and blend or puree until smooth. This may need to be done in 2 or 3 batches. Place pureed cauliflower in a thin dish towel and squeeze all excess moisture out until a solid ball is formed. Set aside. Dice onion and place in a small pan along with minced garlic, 1/4 teaspoon garlic salt, and oil. Saute over low to medium-low heat, covered, until onions have softened and are beginning to caramelize. Set aside. Place cauliflower ball in a medium bowl and add egg, egg white, flaxseed, remaining garlic salt, parsley, oregano, and sauteed onions. Mix well. Line 2 baking sheets with foil and grease well. Divide cauliflower dough into four portions and press into small circles about 6 inches in diameter. Bake for 20 minutes. Remove from oven and add 2 1/2 tablespoons pizza sauce to each pizza. Sprinkle 1/4 cup cheese on each pizza along with any additional toppings. Bake for an additional 20 minutes. Allow to cool for 510 minutes before serving. Enjoy.
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Cordierite pizza stone — absorbs moisture for crispy crust
Baking steel for superior heat transfer — pizza, artisan bread
950F gas pizza oven — Neapolitan pizza in 60 seconds
Wooden pizza peel — flour-coated launch into oven or pizza stone
Large rocker blade — cut pizza cleanly without dragging toppings