Cauliflower Pizza Crust
Vegetable Dishes
Servings: 4
Calories: 120kcal
Ingredients
- 2 1/2 cups grated or ground cauliflower use a food processor or cheese grater
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/4 cup shredded Parmesan cheese
- 1/4 cup mozzarella cheese
- kosher salt
- 1 egg slightly beaten
Instructions
- Preheat oven to 425. Place cauliflower in a heat-safe bowl and cover with plastic wrap with a few holes to vent. Microwave for 4 minutes, remove plastic, and stir to cool it off a little.
- Place cauliflower in a fine mesh strainer and use a rubber spatula to press cauliflower against strainer, pushing out any liquid. Use several paper towels and press down to absorb more liquid. You could also ring it out in a clean, dry tea towel.
- Place cauliflower in a bowl and fluff with a fork. Ad basil, oregano, garlic, Parmesan, and mozzarella. Mix well and taste. Add salt to taste (I find depending on the saltiness of my Parmesan, I need a few pinches of salt).
- Add egg and stir to blend completely. Press mixture out onto a baking sheet lined with parchment paper that’s been sprayed with non-stick spray (I’ve found parchment produces better results that a silicone baking sheet).
- Press out to about 1/4 inch or slightly thicker. Keep mixture tight together and in an even layer. You can bake one large pizza or multiple smaller ones.
- Place pan in oven and bake until golden brown. My pizzas tend to vary in time so sight is the best indicator. Generally 15-20 minutes is a good time frame, and it should be starting to brown on top.
- Remove from oven, top with desired toppings, and return to oven to melt cheese, etc. Let rest for a couple of minutes and then slice and serve.
Cauliflower Pizza Crust
Vegetable Dishes
Servings: 4
Calories: 120kcal
Ingredients
- 2 1/2 cups grated or ground cauliflower use a food processor or cheese grater
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/4 cup shredded Parmesan cheese
- 1/4 cup mozzarella cheese
- kosher salt
- 1 egg slightly beaten
Instructions
- Preheat oven to 425. Place cauliflower in a heat-safe bowl and cover with plastic wrap with a few holes to vent. Microwave for 4 minutes, remove plastic, and stir to cool it off a little.
- Place cauliflower in a fine mesh strainer and use a rubber spatula to press cauliflower against strainer, pushing out any liquid. Use several paper towels and press down to absorb more liquid. You could also ring it out in a clean, dry tea towel.
- Place cauliflower in a bowl and fluff with a fork. Ad basil, oregano, garlic, Parmesan, and mozzarella. Mix well and taste. Add salt to taste (I find depending on the saltiness of my Parmesan, I need a few pinches of salt).
- Add egg and stir to blend completely. Press mixture out onto a baking sheet lined with parchment paper that’s been sprayed with non-stick spray (I’ve found parchment produces better results that a silicone baking sheet).
- Press out to about 1/4 inch or slightly thicker. Keep mixture tight together and in an even layer. You can bake one large pizza or multiple smaller ones.
- Place pan in oven and bake until golden brown. My pizzas tend to vary in time so sight is the best indicator. Generally 15-20 minutes is a good time frame, and it should be starting to brown on top.
- Remove from oven, top with desired toppings, and return to oven to melt cheese, etc. Let rest for a couple of minutes and then slice and serve.