The talk of the town right now seems to be low carb everything. Cauliflower, one of the most versatile low carb veggies, has since then become the star of the show. There is cauliflower “mashed potatoes” cauliflower “rice” and today ~ cauliflower pizza crust!
Pizza, a favorite food for many, racks up a preeettttyy high carb count. Between the carbs from the crust and then on top of that, (literally lolol) the cheese, it really smacks around your blood sugar. It’s not a meal I would suggest eating three times a day (much to my dismay) -ha that rhymed…
However, it is a food that I totally encourage you to enjoy and treat yourself to. I’m a firm believer that all foods can be had in moderation. There may be foods your body loves more or less than others or you may be sensitive (or even allergic) to some foods that others aren’t. Everyone is unique in their own food journey.
Let’s say you’re looking to change things up though. Cut back on the carbs a little -or maybe increase your vegetable intake!
Well my friend, this cauliflower pizza crust recipe is for you.
A little note: The main secret to get this crust juuuuust right is squeezing out as much moisture as you possibly can from the cauliflower. I’ll repeat this note in the recipe directions below.
To give you an idea of what this should look like before it bakes, this should be your end result -right before you go to bake.
The “dough” should hold together, not be too wet, pressed pretty thin and shaped into whatever size or shape you want your crust to be!
Below I went with the “personal pizza” size.
Once you bake the crusts, you just throw the toppings on, bake until the cheese is bubbling and you’re done!
Boom, baby.
Print Recipe
Cauliflower Pizza Crust
Instructions
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Preheat oven to 450 degrees F and line a baking sheet with parchment paper
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If starting with a whole cauliflower, rinse and remove the outer leaves then chop into small pieces. Process in a food processor until it starts to appear “rice” like.
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Next, you can do one of two things.
1. Bake for 15 minutes spread evenly on a baking sheet at 375 F.
OR
2. Microwave for about 4 minutes on high.
This will start to cook the cauliflower rice and help us get out some of the moisture. -
Once cooked, transfer to a bowl lined with cheesecloth or a kitchen towel. Once cool enough to touch, squeeze the liquid out of the ball of cauliflower rice as hard as you can. This is the most essential step!!! Make sure to do this a few times until barely any liquid comes out.
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In a seperate bowl, whisk the egg with dried herbs, salt and pepper. Add the cheese and squeezed cauliflower and mix well, until thoroughly combined.
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Transfer the cauliflower pizza “dough” onto the baking sheet lined with parchment paper and flatten with your hands until a thin crust forms. You want to aim for a crust that is about a 1/4 of an inch thick. (Note: I chose to make two individual sized crusts, but you can make more or less and do whatever shape you wish!)
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Bake for 20 minutes, then very carefully flip the crust and bake again for ten more minutes.
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Remove crust from out of the oven and top with any and all of your favorite toppings. Place back in the oven one last time and cook until the cheese is melted and bubbly!
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Let cool for a few minutes before slicing. Enjoy!
Recipe Notes
Cooked crusts can be cooled then stored in the refrigerator (wrap in plastic wrap) for up to 3 days.
Cooked crusts can also be frozen. Cool, then tightly wrap in plastic wrap or place in a gallon size ziplock and freeze for up to one month.
source https://betterweightloss.info/cauliflower-pizza-crust-a-twist-of-lime/
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