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Cauliflower Pizza Crust

A healthier and delicious alternative to traditional pizza crust, made with riced cauliflower for a crunchy texture packed with nutrients.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 2 servings
Course: Main Course, Snack
Cuisine: Healthy, Italian
Calories: 180
Ingredients Method Notes

Ingredients
  

Crust Ingredients
  • 1 medium head cauliflower Roughly 4 cups riced
  • 1 large egg Binding ingredient
  • 1 cup mozzarella cheese, shredded For a cheesy flavor
  • 1/4 cup parmesan cheese, grated Adds nuttiness
  • 1 teaspoon garlic powder For flavor
  • 1 teaspoon dried oregano Herb flavor
  • Salt and pepper to taste Adjust to preference

Method
 

Preparation
  1. Preheat your oven to 450°F (232°C) to ensure the crust is crispy.
  2. Cut the cauliflower into florets and pulse in a food processor until you achieve a rice-like consistency.
  3. Place the riced cauliflower in a microwave-safe bowl, cover it with a damp cloth, and microwave for about 4-5 minutes until soft. Let cool.
  4. Transfer the cauliflower to a clean kitchen towel and squeeze out as much moisture as possible.
Mixing and Shaping
  1. In a mixing bowl, combine the dried cauliflower, egg, mozzarella cheese, parmesan cheese, garlic powder, oregano, salt, and pepper.
  2. Transfer the mixture to a baking sheet lined with parchment paper and shape it into a round or rectangle, about 1/4 inch thick.
Baking
  1. Bake in the preheated oven for about 15-20 minutes or until golden brown and crispy.
  2. Remove the crust from the oven, add your favorite toppings, and return to the oven for another 5-10 minutes until the cheese melts.
Serving
  1. Slice it up and serve hot. Enjoy your delicious, healthy pizza!

Notes

Make sure to squeeze out all excess moisture from the cauliflower; this is key to getting a crispy crust. Experiment with different cheeses and fresh herbs for unique flavors. Avoid overloading the pizza with toppings to prevent a soggy crust. Store leftovers in an airtight container for up to 3 days, or freeze for up to 2 months.