Start by making some cauliflower rice. I feel a food processor works best for this recipe, but you can use a hand grater for making riced cauliflower.
After finely mincing the cauliflower, add dry ingredients, herbs, and salt+pepper. Usually, the moisture in cauliflower makes the mixture little paste-like, and we will add chia seeds powder and husk to make it more doughy.
Transfer everything to a large bowl, add psyllium husk and chia seeds powder. Set aside for 5-7 minutes.
Sometimes, you may notice that the dough is dry after adding flours. In that case, add 1 to 2 tbsp of aquafaba or almond milk. I didn’t add any.
After five minutes, the mixture will look doughy and workable.
Scoop out few tablespoons of the mixture onto the baking pan and spread it really well. The mixture usually doesn’t stick to nonstick baking pan. But I highly recommend using greased baking pan for this recipe.
Cook in the preheated oven for 25 minutes. After 25 minutes, add freshly made sugar-free tomato pizza sauce or marinara and top with your favorite toppings, and herbs. Bake again for 15 minutes until the edges are brown.
At this point, add cheese or cashew cream or nut cheese and leave in the oven for just 2 minutes. It’s done.
The cheese will melt immediately and you will have a melty, cheesy, keto cauliflower pizza without eggs. Slice, serve and enjoy!