Dairy-Free Cauliflower Crust

I've seen variations of this recipe floating around the interwebs for years, but have never had the gumption to try it myself.  With this new "Paleo-adjacent" way of eating I've taken on in recent months, it's been a bit of a struggle to come up with dinner ideas that aren't boring.  

A recent rainy Sunday I decided to finally take on the task of making my own cauliflower crust mini pizzas - low carb, Paleo-friendly, and super delish.  These actually weren't all that hard, really, and they tasted amazing.  Just be warned - don't look up the calorie count on these suckers.  The almond flour alone will bite you back.

1 smallish head cauliflower, "riced" in food processor (or just buy pre-riced at Trader Joe's - make your life easier)
1 c almond flour/meal
1/4 c nutritional yeast
2 eggs
2 cloves minced garlic
1/2 onion, very finely minced or chopped (can reduce quantity for less onion-y flavor)
S/P

Preheat oven to 450.  Blend all ingredients in a bowl to form a dough.  If dough is too wet, add a bit more almond flour and/or yeast.  Line baking pan or cookie sheet with parchment paper, spray with cooking spray.  Form dough into 2-3" balls, place on parchment, and flatten out using fingers to about a 1/4-1/2" thickness.  Bake for 12-15 minutes, or til edges brown.  This makes about 4 batches of mini pizza crusts, depending on how wide and thick you prefer to make them.  Be sure to replace parchment between each batch.

To make pizzas, sprinkle any desired toppings on top (pre-cooked veggies work best) and throw back in oven for another 10-15 minutes.  We liked a little marinara, turkey pepperoni (microwave on a paper towel for 30 seconds to crisp up first), and sweet caramelized onions.  If you're doing dairy, for sure sprinkle mozzarella and Parmesan on top!