Ready in 35 minutes
Serves 8 slices
53 calories
Ingredients:
- 1 Head of cauliflower – should make 2 cups once processed, OR buy a bag of frozen riced cauliflower florets and make your life easier! That second option is so nice.
- ½ tsp Dried basil
- ½ tsp Dried oregano
- 1 Tbsp Minced Fresh Garlic
- Garlic salt OR 1/4 teaspoon salt and 1/4 teaspoon garlic powder
- 2 tbsp Shakey Parmesan cheese
- ⅓ cup Shredded parmesan cheese
- ⅓ cup Mozzarella cheese
- 1 Egg
- Pizza sauce I like spicy RAO’s it’s low sugar
- Toppings of your choice. I love fresh basil, Mushrooms & Pepperoni
Preparation:
STEP 1: To make a cauliflower pizza crust, you will mix, cook the cauliflower and squeeze as much water out of it as possible (this is key to keeping your cauliflower pizza crust from getting soggy). I use a cheesecloth and twist out all the moisture.
STEP 2: In a large bowl, mix all of the ingredients together and spread the “dough” out of a baking sheet, pizza pan or pizza stone (lay parchment paper down on the sheet or pan).
STEP 3: Bake at 450 degrees for about 15-20 minutes. About halfway through the cooking process, you will want to flip the crust over. This will help you get the crispy results for the pizza crust! If the crust isn’t crispy enough, leave it in a few minutes longer. All ovens cook a bit differently and it will depend if you are using a pizza stone or a baking sheet.
STEP 4: Top with your favorite pizza toppings and bake at 350 degrees until the cheese is melted.
Tips:
Make sure to rice the cauliflower to nice small pieces The more water you can squeeze out the better. I like to use a dish towel to squeeze out the water. Just lay it in the center of the dish towel or cheesecloth and twist the water out.
When you bake the crust flip it over about halfway through the baking process If you have a pizza stone, use it! If you do not have a pizza stone, use a baking sheet lined with parchment paper.
