16 Low Carb Meals to Do By Yourself #16
16. Cauliflower Pizza Crust
Servings: 8 slices
Ingredients:
- 1 medium head of cauliflower (6″ – 7″ wide or 2.5–3 lbs) or 5-6 cups of store-bought cauliflower rice
- 1 egg, large
- 1 tsp Italian seasoning (dried oregano or basil)
- 1/8 tsp salt
- 1/4 tsp ground black pepper
- 1/2 cup Parmesan or Mozzarella cheese, grated/shredded
- Cooking spray
Instructions:
- Preheat oven to 375°F (190°C) and line a baking sheet with unbleached parchment paper or a silicone mat.
- Rinse the cauliflower, remove the outer leaves, separate into florets, and chop into smaller pieces. Process in a food processor in 2 batches until a “rice” texture forms (skip if using store-bought “rice”). Transfer the cauliflower rice to a bowl lined with a double/triple-layered cheesecloth or a linen towel, and let it cool for 5 minutes. Then squeeze the liquid out of the cauliflower as hard as you can. Be patient and do this a few times until barely any liquid comes out. Muscle work. :)
- Increase oven temperature to 450°F (230°C). In a medium mixing bowl, whisk the egg with dried herbs, salt, and pepper for 10 seconds. Add the cheese and squeezed cauliflower; mix very well with a spatula until combined.
- Line the same baking sheet with new parchment paper or a silicone mat (just make sure to scrape off any bits of cauliflower) and spray with cooking spray. Transfer the cauliflower pizza dough to the middle and flatten with your hands until a thin pizza crust forms. Make it thicker than in my video; I made it a bit too thin.
- Bake for 20 minutes in the oven. Carefully flip with a spatula and bake for a few more minutes.
- Top the cauliflower pizza base with your favorite toppings and bake again until the cheese on top turns golden brown.
- Slice and enjoy.
Recipe Source: iFoodReal
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