In this video I’ll show you how I used a pour over coffee maker (or well…the filter…) to drain excess liquid from my cauliflower mash, that I turned into a crispy crust in the airfryer. The secret is combining the VERY dehydrated cauliflower mash with a thick sharp cheddar, my secret seasoning, with plenty of fresh cracked pepper—and ONE egg yoke! I separated the egg whites from the yoke, added it to my cauliflower that I combined with one cup of thick cut cheddar. I think I’ll have to make it again adding crispy bacon to the cauliflower! What do you think?

1 head cauliflower or the same package of precrumbled cauliflower in the video

1 cup thick cut cheddar cheese (for crust)

1 cup mozzarella cheese (for pizza topping)

Handful of mushrooms & thinly sliced onion

Seasoning (garlic & herbs) of your choice (to add to raw crust before roasting it.

Minced garlic as a topping (3 garlic cloves minced and spread over sauce.)

I added ground meat to my sauce only because I had leftovers to use. It’s the meat filling for my mini pastelon cups. If you want the recipe let me know in the comments or go check it out in the form of Instagram reel on my account: @holistic_hermit or TikTok @holistic_hermit

Once the raw content for your “dough” is combined, roast in airfryer at 450 degrees for 10 minutes.

Take out, flip, add the sauce and toppings.

Return back to the oven for 810 more minutes roasting through at 450 degrees.

The crust should be firm and crispy especially around the edges without being burnt!

If you make this at home, tag me on Instagram and leave a comment here letting me know how you like it❤