Directions

1. Preheat oven to 400 F (200 C) and line two baking sheets with parchment paper.
2. Chop cauliflower into florets then add to a food processor until grated. Put into a medium mixing bowl.
3. Add eggs, coconut flour, salt, pepper, herbs and spices to cauliflower and mix together until well mixed.
4. Spread the dough onto the lined baking sheets and flatte. You can spread the dough with a rolling pin or by using a piece of plastic wrap between the dough and your fingers to prevent it from getting stuck to your hands.
5. Put crusts into oven and allow to cook for 10-15 minutes or until edges are browned.
6. Meanwhile prepare ingredients for toppings (steam or roast the sweet potato, and saute the garlic, onion and cherry tomoateos in olive oil).
7. Remove the crusts from the oven and add toppings. Mash cooked sweet potato onto the crust first then add the the sauteed garlic, onion and tomatoes.
8. Place the baking sheets back into the oven for another 10 minutes.
9. Remove the pizzas from the oven and add the spinach, then cook for another 1-2 minutes or until the spinach is wilted.
10. Once the spinach is wilted remove the pizzas from the oven, allow to cool for 1-2 minutes then serve and enjoy (or store for later).