Pizza!

I may have cracked the slow carb pizza conundrum. There are a good number of cauliflower pizza dough recipes out there, but most seem to incorporate cheese. This has no cheese. I treated my wife to this for lunch when she got back from a business trip - because we weren't sure how well it would keep, we ate the entire pizza. The ingredients and directions are what I will do next time; this was first time, so I believe I've figured out some needed improvements. The recipe will probably work without one, but it will probably be better if you have a pizza stone.

Ingredients:

For the dough

Bag (16 oz) frozen cauliflower, defrosted
One can of Great Northern beans
Two eggs
Half cup of coconut flour
Two tablespoons chia seeds
Two tablespoons Italian seasoning
One teaspoon black pepper
One teaspoon salt
One tablespoon of melted coconut oil

For the toppings

Turkey pepperoni
One-half thinly-sliced onion
Two garlic cloves, minced
Half-jar of marinara sauce (we use Trader Joe's because there is no added sugar)
Handful of spinach leaves
Handful of sliced olives (this is a real guestimate, obviously; the spinach and olives I got from the grocery store salad bar because I knew I didn't want to add too much)
One portobello mushroom, diced

Directions:

Pre-heat the oven to 425 degrees. Run the cauliflower and beans in the food processor to get it with a paste-like (or rather, dough-like may be appropriate here) consistency. Put this in a big bowl. Add the dough ingredients and mix everything up; it should be all dough-like. Line a cookie sheet with parchment paper, and spread the dough as evenly as possible in the cookie sheet. Put in the oven for 15 minutes.

While this is going on, caramelize the onions and garlic in a pan.

Leave the oven on, but take the dough out of the oven after 15 minutes. Spread the marinara sauce on the dough. Add the spinach (with my hands, I shredded these a bit so the leaves weren't that big) and olives. Uniformly spread the pepperoni, onions, garlic, and mushroom (the wife recommending adding sausage next time).

Put back in the oven for 15 minutes (may need to be a bit longer to get the dough crisp), using the parchment to lift the pizza directly on a pizza stone (if you have one; if not, just put the cookie sheet back in the oven). When done, let cool, then cut and serve.

Notes from my first experience making this:

Initially I was not planning on putting it on the pizza stone; however, it did not crisp up that much, and the underside of the parchment paper was pretty moist when we first pulled it out of the oven. The wife recommended placing it on the pizza stone for another 10 minutes. On my first try, I only used 1/4 cup of coconut flour; my hope is that the addition of another 1/4 cup will dry this up and crisp it some more. This first go around I only used one tablespoon of Italian seasoning; I think the dough needs two.