Directions

Preheat oven to 425 degrees. Spray a baking sheet with cooking spray or line it with parchment paper. For the crust, break the cauliflower into large florets. Using either a box grater or a food processor, grate or pulse the cauliflower to create a rice like texture.  Measure 3 cups of cauliflower rice, place into a microwave safe bowl and steam for about 2 minutes. Line a large plate with several sheets of paper towels. Spread the cauliflower rice on top of the towels, cover with a few sheets of paper towels and place another plate on top to press the water out of the cauliflower. When the cauliflower is dry, put it into a bowl and add the cheeses, oregano, egg and garlic powder. Mix until combined. Place the cauliflower mixture on the prepared baking sheet, pressing together to form an oval or rectangular shaped crust. Bake the crust for 10 minutes.

While crust is baking, add the oil to a saute pan and saute the mushrooms until browned and liquid evaporates. Remove from heat and add tarragon and salt and pepper. When the crust is ready, top with mushrooms, dollops of goat cheese and a sprinkle of Swiss cheese.  Bake for 10 minutes until cheese melts. Remove from oven and drizzle with truffle oil.