Cauliflower crust pizza

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Prep time:

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Serves: 2

By WineGless

0

Ingredients

  • 1 handful cheese, shredded or grated

  • 1 tsp dried oregano

  • 1 eggs, beaten

  • 1/2 tsp garlic, crushed

  • 1/2 tsp garlic salt

  • 1 handful mushrooms, or whatever toppings you like

  • 1 ball mozzarella, shredded

  • 1 cauliflower, florets chopped into chunks

  • 1 tbsp tomato sauce, for pizzas

Method

  1. To rice the cauliflower: Add the cauliflower to the food processor and pulse until it looks like grain. Do not over-pulse or you will puree it. Alternatively, if you don't have a food processor, you can grate the whole head with a cheese grater.
  2. Place the riced cauliflower into a microwave safe bowl and microwave for 8 minutes. There is no need to add water, as the natural moisture in the cauliflower is enough to cook itself. One large head should produce approximately 3 cups of riced cauliflower. The remainder can be used to make additional pizza crusts immediately, or can be stored in the refrigerator for up to one week.
  3. To make the pizza crust: Preheat the oven to 230C and spray a cookie sheet with non-stick cooking spray.
  4. In a medium bowl, stir together 1 cup of cauliflower, the egg and mozzarella. Add oregano, crushed garlic and garlic salt and stir.
  5. Transfer to the cookie sheet, and using your hands, pat out into a 9” round. If you like, you can brush olive oil over the top of the mixture to help with browning.
  6. Bake for 15 minutes and then remove from the oven.
  7. Add sauce, toppings and cheese to the crust. Place under a grill at a high heat just until the cheese is melted, about 3-4 minutes.

Additional Information

  • Snack

  • Main Course

  • Low carb

  • cauliflower

  • cheese

  • tomato

  • pizza

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