Description
A delicious low-carb alternative to traditional pizza crust, made with cauliflower and cheese.
Ingredients
Scale
- 2 cauliflower heads (5–6 inches in width (see notes))
- ½ cup mozzarella (shredded)
- ¼ cup parmesan (shredded)
- 1/8 teaspoon salt
- ½ teaspoon black pepper
- 1 ½ teaspoons dried herbs (I used dried thyme and oregano)
- 1 large egg
- 1 Pizza sauce
- 1 cup Mozzarella cheese (shredded)
- Your favorite pizza toppings
Instructions
- Cut the cauliflower into florets, and wash and drain. Place the florets in a food processor and pulse until you’ve made cauliflower rice.
- Place the cauliflower rice in a large microwavable bowl and cover loosely with a microwavable lid and heat for 3 – 8 minutes, until the cauliflower rice is steamed. (I prefer doing this in 2-minute intervals, stirring in between, until it’s done). Alternatively, you can steam it in a steamer basket, or cook the cauliflower in the oven as well. (see notes)
- Spread the cooked cauliflower on a tray, lined with a cloth napkin or a few layers of cheesecloth. Allow the cauliflower to cool down.
- Preheat oven to 400°F. Line a baking sheet with parchment paper or a silicone mat and set aside.
- When the cauliflower is cool enough to handle, gather the ends of the cloth napkin and squeeze to remove water from the cauliflower. Squeeze out as much water as you can. There will a considerable amount of water.
- Now place the cauliflower in a mixing bowl. Add the cheeses, salt, black pepper and herbs, and mix until well combined. Add the egg as well and mix until it’s well mixed with the cauliflower.
- Place this cauliflower “dough” on the prepared baking tray and spread it to form a circle that’s about 10-11 inches wide, and about 1/4-inch thick. If you prefer a thinner, crispier crust, spread it out more.
- Transfer crust to the preheated oven and bake for 20 minutes. Carefully flip the crust over and bake for another 5 – 10 minutes.
- Once the crust is baked, you can top the pizza with your favorite pizza toppings and bake until the cheese is melted and golden brown. I like to use the broiler for this.
- If you’d like to freeze the crust for later, allow the crust to cool down completely on a wire rack, and then wrap it with plastic wrap (about 2 layers), followed by foil, and then transfer to the freezer.
- To use a frozen crust – unwrap the frozen crust and place it on the prepared sheet pan. Allow the crust to thaw to room temperature, and top it with cheese and other toppings and bake at 450°F or broil it until the cheese is golden brown.
Notes
- The size of the cauliflower heads can impact the amount of cauliflower rice you will yield, so ensure they are of equal size if possible.
- When squeezing the cauliflower, be thorough to achieve a good texture in the crust.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: main dish
- Method: baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 120
- Sugar: 1g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 50mg