Preheat your oven to 450°F and place a rack in the middle. Line a baking sheet with parchment paper and grease liberally with Colavita Extra Virgin Olive Oil.

Chop the cauliflower florets in a food processor, until they are evenly sized, but still retain some shape (don’t pulverize them). Place the chopped cauliflower in a microwave-safe bowl and cook on high for 5 minutes.

Allow the cooked cauliflower to cool, as you must use your hands to strain it of water, and you don’t want to burn yourself. Using a tea towel, place ½ cup of the cooked cauliflower at a time in the towel and SQUEEEEZE all the water out. It’s very important for the cauliflower to be dry so that your pizza crust isn’t soggy.

Transfer the dry cauliflower to a bowl and mix in the egg, ½ cup shredded mozzarella, fresh thyme, online casino ¼ teaspoon sea salt and a dash of ground black pepper. Mix well.

Gather half the dough in your hands and press it onto the prepared baking sheet, forming a disc. Use a smaller amount if you would like to make smaller pizzas.

Place the dough in the oven and bake for exactly 10 minutes, remove immediately.

While the dough is baking, thinly slice the zucchini into strips. You want them to be practically transparent, so they will crisp in the oven. We recommend a mandolin slicer or a potato peeler to accomplish this.

Place the sliced zucchini in a bowl, squeeze with fresh lemon juice and season with just a pinch of salt.

Mix the remaining ½ cup of shredded mozzarella and the shredded ricotta salata in a small bowl.