Here’s how to make a perfect cauliflower pizza crust, for a healthy and low-carb option. It seems that there are a lot of steps but there aren’t, it’s just to provide clarity. Time-saving tips included!
Ingredients- Serves 4
- 2 pounds cauliflower cut into floret
- 1 egg, beaten
- 1/3 cup soft goat cheese (chevre)
- 1 teaspoon dried oregano
- pinch of salt
Instructions
- Preheat the oven to 200ºC.
- If using fresh cauliflower, steam it until very tender and can be pierced with a fork.
- If using frozen cauliflower, be sure to thaw it completely, then continue with the following steps.
- Pour the completely thawed, or freshly steamed, cauliflower into a large food processor fitted with an “S” blade. (You may have to do this in batches if you have a smaller food processor.)
- Process until a rice-like texture is created.
- Drain the “rice” thoroughly to get all the excess moisture out! A lot of extra liquid will be released, which will leave you with a nice and dry pizza crust.
- In a large bowl, mix up the squeezed-out “rice”, egg, goat cheese, and spices. (Don’t be afraid to use your hands! You want it very well mixed.) It won’t be like any pizza dough you’ve ever worked with, but don’t worry– it’ll hold together!
- Press the dough out onto a baking sheet lined with parchment paper. (It’s important that it’s lined with parchment paper, or it will stick.)
- Keep the dough about 1/4″ to 1/2″ thick, and make the edges a little higher for a “crust” effect, if you like.
- Bake for 30-35 minutes at 200F, until dry and golden, but not burned. Use the parchment paper to flip the crust over, and bake again until the other side is nice and dry, about 10 to 15 more minutes.
- Add your favourite pizza toppings to the crust, such as tomato sauce, olives, anchovies, peppers, onions, chicken, cheese and then return the pizza to the 200ºC. Bake an additional 5-10 minutes. Slice and serve warm.
Recipe Notes
Time-Saving Tip: Make a double-batch of cauliflower pizza crusts to make one for now, and save one for later. After baking the crusts, wrap up the extra pizza crust in foil, and FREEZE it for a quick “frozen pizza” to enjoy another night! All you need to do is add toppings and bake at 200ºC until the cheese is hot and bubbly.
Slightly adapted from https://detoxinista.com