Wheat-free, low-carb Pizza Margherita

Ingredients for 1 small pizza
For the dough
200 g cauliflower
2 eggs
2 Tbsp coconut flour
salt, pepper, oregano to taste
2 Tbsp Oil

For the topping
230 g canned chopped tomato (1 small can)
1 mozzarella (I used a lactose-free one)
capers to taste
salt, pepper, oregano
1 tsp oil

Instructions
Preheat oven to 200°C.
Wash and dry the cauliflower and remove the outer leaves. Reduce in a food processor to rice-sized grains. Transfer to bowl.
Add eggs, coconut flour, salt, pepper and oregano and mix well.
Line a baking tray with parchment paper. Oil the paper with 1 Tbsp of oil with the help of a baking brush.
Spread the "dough" thinly into the desired shape on the tray. The thinner the crustier!
Oil the crust of the dough with a brush.
Bake in oven for approx. 15 minutes.
Remove from oven, and add toppings: tomato, sliced mozzarella, capers, salt, pepper, and oregano. Add (if desired) 1 tsp oil on the top.
Bake for an additional 10 minutes.
Remove and enjoy!

1 whole pizza contains 720 kcal and 18,5 g carbs.