4–6 large cloves garlic, halved and smashed with the flat end of a knife
1/4 cup olive oil
for the topping (this is what I used, but whatever toppings you want will work)
shiitake mushrooms, sliced and sauteed until soft
red onion, sliced into rings and sauteed until soft
cherry tomatoes, halved
yellow bell pepper, chopped
katamala olives, chopped
leftover golden garlic from making the garlic oil
To make the crust
Place the cauliflower florets and water into a blender and chop until finely crumbled. Transfer the cauliflower to a tea towel and gather up the edges, twist and squeeze to get rid of all the water. You’ll want the cauliflower to be very dry. Transfer to a large bowl and add in the panko crumbs. Stir to combine.
In a separate smaller bowl, whisk together the Ener-G, water and olive oil until creamy. Drizzle into the cauliflower and panko mixture. Stir to combine. Add in the spices and stir again. Cover and place into the refrigerator to chill for about an hour.
To make the garlic oil
Place the olive oil into a small saucepan over low heat. Add in the smashed garlic and allow to develop a golden color, about 10 minutes. Remove from the heat and set aside.
When you are ready to bake the crust
Place a silpat onto a baking sheet and preheat your oven to 350. Gather the cauliflower mixture into a ball, then press it into any shape you want. It should be no more than 1/2-inch thick. Brush with some of the garlic oil (you don’t need to use all of it), then bake for 35-40 minutes, or until the edges are slightly crispy, but not burned. Let it rest on the silpat for about 10 minutes before removing it with a large spatula.
Saute whatever vegetables you want in some of the leftover garlic oil and top as desired. No need to place back in the oven to bake again.