Description
You can still have pizza while avoiding gluten and carbs. This cauliflower crust will work with whatever toppings you want on your pizza. We like to make this with pesto for a sauce and then put on whatever we have around for toppings.
Ingredients
Units
Scale
- 1/2 head cauliflower, coarsely chopped
- 1/2 cup shredded Italian cheese (like parm)
- 1/4 cup chopped fresh parsley (can be optional)
- 1 egg, lightly stirred
- 2 Tbls chopped garlic (more is better)
- 1/4 tsp each salt and pepper
- For the pizza-your choice of sauce, cheese and toppings. Just look around and see what you’ve got!
Instructions
- Put the cauliflower florets into the food processor and pulse until it is uniformly chopped into small pieces.
- Put the cauliflower pieces in a steamer basket over water and steam for 10 minutes.
- Wrap the steamed cauliflower in paper towels and squeeze out some of the moisture. Let cool.
- In a mixing bowl combine the egg, Italian cheese, parsley, garlic, salt and pepper.
- Add the cauliflower and stir to combine well.
- Put parchment paper over a baking sheet. Spread the cauliflower mixture on the parchment paper and shape into a pizza shape, roughly 1/4 inch thick.
- Bake the dough in a 450 degree oven for 15 to 20 minutes until it is golden.
- Top with sauce, cheese and any other toppings.
- Bake in the 450 degree oven for 10 to 15 minutes more until golden and bubbling.
- Let cool for 2 minutes and then cut and serve.
Equipment
Notes
Sauce suggestions can be marinara, pesto, alfredo even Mole!
