If you love pizza and are looking for something grain-free and a little healthier, then you have probably heard of and considered cauliflower crust pizza.
Personally, I find that there are three rules of cauliflower crust pizza:
- Use parchment paper, not tinfoil and not a well-oiled baking dish (trust me on this!)
- Make sure the cauliflower isn’t wet AT ALL. Drain it on a paper towel if you have to.
- Make the crust as thin as possible.
I have made cauliflower crust pizza about a dozen different times and every good recipe has pretty common ingredients but I find that the proportions of each one are so important. For example, parmesan cheese gets hard and crusty when it cooks, but for some reason, lots of recipes use a ton of mozzarella and no parmesan. It makes it taste more like pizza but doesn’t hold together because the mozzarella just goops when it melts. So far, this has been my best recipe for making cauliflower crust. I hope you enjoy it as much as I do.
Low Carb Cauliflower Crust Pizza
Servings: 1 Large or 2 Small pizza crusts
Prep Time: 15 minutes | Cook Time: 35 minutes | Total Time: 50 minutes
Nutritional Facts: 0g Net Carbs| 521 Calories | 24g Fat | 6g Carbs | 43g Protein | 6g Fiber
- 2 cups, riced fresh cauliflower
- 1 cup, shredded and divided in half mozzarella cheese
- 1 cup, shredded parmesan cheese
- 1, beaten egg
- 2 tsp Italian seasoning
- 1 tsp garlic powder
- 1/2 tsp garlic salt
- Preheat the oven to 450 degrees F.
- Rice your cauliflower in a blender or food processor.
- Put the riced cauliflower in a microwave safe bowl with a little bit of water and microwave for 10 minutes.
- Lay out some paper towels and then spread out the cauliflower so that there’s little to no excess moisture left (this step is super important, otherwise it will be soggy!)
- Pour the cauliflower back in a bowl and stick in the refrigerator until it’s cooled down.
- Add 1/2 cup of mozzarella, the whole cup of shredded parmesan, and the egg and mix it together (don’t forget #5 or the hot cauliflower will make scrambled eggs!)
- Finally, add in the Italian seasoning, garlic powder, and garlic salt.
- At this point, you can decide to pour it all out into a baking sheet and use your palms to make it as flat as possible, or you can make small little rounds for individual pizzas. Personally, I’d go for the smaller pizzas for a more dense crust.
- Now stick it in the oven for about 15-20 minutes. It may take less time if you make little pizzas, just take it out when it starts to get golden brown.
- Add your sauce of choice and top with the remaining mozzarella cheese. You might even throw some carb-free pepperonis on top! Throw it back in the oven on broil for about 3 minutes, until it looks done. Enjoy!
This recipe first appeared on Wickedstuffed. You can see the original here