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Instructions |
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Preheat oven to 375 degrees F and line round pizza baking sheet
with parchment paper.
Rinse cauliflower, remove the outer leaves and separate into florets
with a paring knife. Place cauliflower florets in a food processor and
process until rice texture. Some coarse chunks are fine. Place on a
prepared baking sheet and bake for 15 mins.
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Remove cooked cauliflower from the oven and transfer to a bowl
lined with a double/triple layered cheesecloth. Then squeeze the
liquid out of the ball, cauliflower inside the cheesecloth, as hard as
you can. Be patient and do this a few times until barely any liquid
comes out.
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Increase oven T to 450 degrees F. Transfer cauliflower to a mixing
bowl along with egg, cheese, herb seasoning, salt, black pepper and
mix to combine. Transfer cauliflower mixture onto the same baking
sheet you used to roast the florets (I used the same parchment
paper but you can swap it for a new one if it gets too soggy), and
flatten with your hands until thin pizza crust forms.
Bake for 15 - 20 minutes and remove from the oven.
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Top with your favourite toppings and bake again until cheese on
top turns golden brown. Slice and enjoy.
Storage Instructions- Refrigerate covered for up to 2 days. You can
also freeze the crust tightly wrapped in plastic, for 1 month.
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Suggestions |
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1 slice (just crust, no toppings)= 64 calories
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Originally Submitted
1/28/2015
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