Cauliflower pizza crust

Give this low carb pizza crust a try! yield: 1 crust

printer-friendly recipe

Ingredients

1 medium head of cauliflower (6″ – 7″ wide or 2.5–3 lbs)

1 large egg 69,438 Cauliflower Stock Photos, Pictures & Royalty-Free Images - iStock

1 tsp Italian seasoning or dried oregano/basil

1/8 tsp salt

1/4 tsp ground black pepper

1/2 cup Parmesan or Mozzarella cheese, grated/shredded

Cooking spray or a little cooking oil

Instructions

Prep: Preheat oven to 375 degrees F and line baking sheet with parchment paper or silicone mat.
Make “rice”: Rinse cauliflower, remove the outer leaves, separate into florets and chop into smaller pieces. Process in a food processor in 2 batches, until “rice” texture forms.
Cook “rice”: Transfer cauliflower rice to prepared baking sheet and bake for 15 mins. Remove cooked cauliflower rice from the oven, transfer to a large bowl lined with a a clean kitchen towel, and let cool for 10-15 minutes or until safe to touch.
Squeeze: Wrap cooked cauliflower inside the clean towel, then squeeze the liquid out. Be patient and do this a few times until barely any liquid comes out. Muscle work is required!
Make dough: Increase oven temperature to 450 degrees F. In a mixing bowl whisk the egg with dried herbs, salt and pepper for 10 seconds. Add cheese and cauliflower; mix very well until combined.
Form crust: Line same baking sheet with new parchment paper or silicone mat (just make sure to scrape off any bits of cauliflower) and spray with cooking spray or coat with a little cooking oil. Transfer cauliflower pizza dough in the middle and flatten with your hands until thin pizza crust forms.
Bake crust first: Bake for 20 minutes, carefully flip with spatula and bake for a few more minutes.
Bake pizza with toppings: Top cauliflower pizza base with your favourite toppings and bake again until cheese on top turns golden brown.
Enjoy!

Store: Refrigerate leftovers covered for up to 2 days.

Freeze: Bake, cool and wrap in plastic wrap. Freeze for up to 3 months. Thaw completely before baking with toppings.

Adapted from https://ifoodreal.com/cauliflower-pizza-crust/

Comments

Spanish omelette

Spanish omelette Get recipe Make an omelette inspired by the Catalonian way, a classic dish made simple with only five ingredients Ingredients 500g new potatoes 1 onion, preferably white 150ml extra-virgin olive oil 3 tbsp chopped flat-leaf parsley 6 eggs Method STEP 1 Scrape the new potatoes or leave the skins on, if you prefer. Cut them into thick slices. Chop the onion. STEP 2 Heat the extra-virgin olive oil in a large frying pan , add the potatoes and onion and stew gently, partially covered, for 30 mins, stirring occasionally until the potatoes are softened. Strain the potatoes and onion through a colander into a large bowl (set the strained oil aside). STEP 3 Beat the eggs separately, then stir into the potatoes with the parsley and plenty of salt and pepper. Heat a little of the strained oil in a smaller pan. STEP 4 Tip everything into the pan and cook on a moderate heat, using a sp...

Seafood green onion pancake

Seafood green onion pancake maangchi’s recipe Some tips when making these pancakes: • For a vegetarian version, skip the seafood and egg and use vegetable stock. • The batter should be runny, because thick batter will clump when you cook it and your pancake won’t turn out well. • While cooking, press down and poke the pancake to make some gaps in between the green onions. You should see some steam coming up through the gaps, that means the green onions are being cooked nicely. • This pancake is too heavy to toss up and flip, so don’t try it! You’ll need a big spatula to turn it over. • Be sure to make the dipping sauce, that’s the best way to enjoy it! Ingredients Serves 2 • ½ cup all-purpose flour • 1 tablespoon potato starch(corn starch) • ½ teaspoon kosher salt plus a pinch of salt • a pinch of ground black pepper • ¾ cup stock (anchovy kelp stock, chicken stock or vegetable stock), or water • 4 tablespoons vegetable oil • 12 green onions, roots and tops trimmed to 8 to ...

7 Layer Dip

7 Layer Dip 16 servings A delicious seasoned dip filled with our favorite fiesta flavors! Only takes 15 minutes. Ingredients · 1 ¼ cups salsa · 16 ounces refried beans canned · 2 tablespoons milk · 8 ounces cream cheese softened · ½ cup sour cream · 2 tablespoons taco seasoning · 1 cup guacamole prepared · 1 ½...

Burnaby Community Kitchens

Search This Blog