Skip to main content

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 egg69,438 Cauliflower Stock Photos, Pictures & Royalty-Free Images - iStock

1 tsp Italian seasoning or dried oregano/basilCauliflower | Produce Market GuideCauliflower | Produce Market Guide

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

  1. Prep: Preheat oven to 375 degrees F and line baking sheet with parchment paper or silicone mat.

  2. 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.

  3. 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.

  4. 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!

  5. 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.

  6. 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. 

  7. Bake crust first: Bake for 20 minutes, carefully flip with spatula and bake for a few more minutes.

  8. Bake pizza with toppings: Top cauliflower pizza base with your favourite toppings and bake again until cheese on top turns golden brown.

  9. 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/
Labels:

Comments

Post a Comment

Popular posts from this blog

Campbell’s Tuna Noodle Casserole

A classic North American dish! 8 servings printer-friendly recipe Ingredients 2 (10.75 ounce) cans Campbell's® Condensed Cream of Mushroom Soup (regular or 25% Lower Sodium) 1 cup milk (fresh or canned) 2 cups frozen peas 2 (10 ounce) cans tuna, drained 4 cups hot cooked medium egg noodles 2 tablespoons dry bread crumbs 1 tablespoon butter, melted Directions Step 1 Stir soup, milk, peas, tuna and noodles in 3-quart casserole. Step 2 Bake at 400 degrees F for 30 minutes or until hot. Stir. Step 3 Mix bread crumbs with butter in bowl and sprinkle over tuna mixture. Bake for 5 minutes more.  Enjoy with a crunchy salad or with some roasted vegetables. TIPS For a Cheese Topping: In place of buttered breadcrumbs, top with 1/2 cup shredded Cheddar cheese over hot casserole. For Chicken Noodle Casserole: Substitute about 2 cups cooked cubed chicken or Swanson(R) Chunk Chicken, drained, for tuna. Instead of egg noodles, use cooked macaroni. cooked rice or another grain. If you do not...
Post a Comment
Read more

Easy 20-minute Butter Chicken

  Easy 20-minute Butter Chicken serves 4 Get Recipe This a quick way to make butter chicken.  It goes well with a side of rice or naan! Ingredients 1 tablespoon oil 1 tablespoon butter 1 medium onion, diced 1 teaspoon fresh ginger, finely minced or grated  2-3 cloves garlic, finely minced or crushed 1 ½ pounds about 2-3 boneless, skinless chicken breasts, cut into ¾-inch chunks 4 tablespoons tomato paste or 8 oz can of tomato sauce 1 tablespoon garam masala 1 teaspoon cayenne or paprika, adjust to taste 1 teaspoon Fenugreek (or substitute with mustard powder or seeds) 1 teaspoon  cumin 1 tsp salt 1/4 tsp black pepper 1 cup heavy cream (or use light cream, evaporated milk or yogurt for lower fat) Hot cooked rice and naan for serving Instructions Heat a large skillet or medium saucepan over medium-hig...
Post a Comment
Read more

The Best Classic Chili Recipe

  The Best Classic Chili Recipe  serves 6 Get Recipe This is a highly rated traditional chili recipe that is made with ground beef, kidney beans, and a simple homemade blend of chili seasonings.  Prep time is 5 minutes and cook time is 25 minutes. Ingredients 1 tablespoon olive oil 1 medium yellow onion -diced 1 pound 90% lean ground beef 2 1/2 tablespoons chili powder** 2 tablespoons ground cumin 2 tablespoons granulated sugar 2 tablespoons tomato paste 1 tablespoon garlic powder 1 1/2 teaspoons salt 1/2 teaspoon ground black pepper 1/4 teaspoon ground cayenne pepper -optional 1 1/2 cups beef broth 1 (15 oz.) can diced tomatoes 1 (16 oz.) can red kidney beans, drained and rinsed 1 (8 oz.) can tomato sauce Instructions Add the olive oil to a large soup pot and place it over medium-high heat for two minutes. Add th...
Post a Comment
Read more