Ingredients
- 1 medium head cauliflower, cut into florets
- 1 egg, slightly beaten
- ½ cup mozzarella, shredded
- ¼ cup grated parmesan
- ½ tsp dried oregano
- ¼ tsp salt
- ¼ tsp pepper
Instructions
- Preheat the oven to 400°. Preheat a pizza stone in the oven for one hour. Set aside parchment paper, and a sheet pan or cookie sheet if you don’t have a pizza stone
- In a food processor, pulse chop the cauliflower until it’s finely ground.
- Steam the cauliflower, in a steamer basket, until is cooked through and soft, approximately 10 minutes. Set aside to cool to room temperature
- After it’s cooled, place the cauliflower in a tea towel and squeeze the moisture out of it. Do this a few times to make sure it’s as dry as possible
- Combine the cauliflower, egg, mozzarella, oregano, salt and pepper. Spread the mixture onto the parchment paper until it’s approximately a 10 inch circle, or a rectangle, or other shape you’d like
- Keep it on the parchment paper, and bake until lightly golden brown, about 15-20 minutes. You can do this on the pizza stone, or a sheet pan (which does not have to be preheated)
- Remove from the oven, and place your favorite pizza toppings on top, and bake for another 7-10 minutes, or until done to your liking
Notes
- You can use a box grater if you don’t have a food processor
- You can cook the cauliflower in a microwave, instead of steaming. This could take 5-8 minutes
- Approximately 5-6 oz mozzarella cheese, fresh or shredded, and ½ cup tomato sauce
- Approximately ½ -¾ cup pesto
- 3 onions caramelized, combined with tablespoon chopped fresh sage
Nutrition Facts
Cauliflower Pizza Crust
Amount per Serving
Calories
43
% Daily Value*
Fat
3
g
5
%
Saturated Fat
2
g
13
%
Trans Fat
0.003
g
Polyunsaturated Fat
0.2
g
Monounsaturated Fat
1
g
Cholesterol
29
mg
10
%
Sodium
179
mg
8
%
Potassium
21
mg
1
%
Carbohydrates
1
g
0
%
Fiber
0.1
g
0
%
Sugar
0.1
g
0
%
Protein
3
g
6
%
Vitamin A
107
IU
2
%
Vitamin C
0.1
mg
0
%
Calcium
68
mg
7
%
Iron
0.2
mg
1
%
* Percent Daily Values are based on a 2000 calorie diet.