Give this low carb pizza crust a try! yield: 1 crust
Ingredients
1 medium head of cauliflower (6″ – 7″ wide or 2.5–3 lbs)
1 large egg
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/
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