A lighter, healthier version of what you crave on Friday night.
Here’s that Cauliflower Pizza Crust everyone’s been talking about.
I prefer to top mine with a bunch of Roasted Vegetables or whatever else I have in my fridge & pantry.
This recipe is a tasty way to use up your leftovers and clear space for the upcoming week.
Ingredients: {for the crust}
- 1 head Cauliflower, riced
- 1/2 cup Italian Breadcrumbs (if gluten free simply omit, or sub ground flax seeds)
- 2 Eggs
- 1/2 cup Parmesan Cheese, grated
- 1/2 cup Mozzarella Cheese, shredded
- 1/2 tsp. Garlic Powder
- 1/2 tsp. dried Oregano
- S+P to taste (about 1/2 tsp. each)
Directions:
- Preheat oven to 425 degrees. Line your baking sheet with parchment paper.
- Make “Cauliflower Rice” by grating the flouters with a cheese grater. Process in small batches until your entire head of Cauliflower has been “Riced”. {NOTE: Make life super easy and buy the Cauliflower Rice already prepped at select grocery stores.}
- Place “Rice” in a large microwavable bowl and cover with a paper towel. Microwave for 5 minutes, or until softened. Once cooked, drain onto a small stack of paper towels and squeeze out any excess liquid. {NOTE: This is mandatory, otherwise you will have soggy crust… and no one likes soggy crust.}
- In a large bowl, mix together the “Rice”, Breadcrumbs, Eggs, Parmesan, Mozzarella and Seasonings. Mix well.
- Place the mixture on a baking sheet lined with parchment paper. Using your hands, flatten the dough to create a Pizza Crust shape. Try to have an even layer throughout.
- Place the Crust in the oven for 15-20 minutes, or until golden.
- After the Crust has cooked, pull out add desired Pizza Sauce and toppings you prefer. Then pop the Pizza back in the oven for 5-6 minutes to heat through and cheese has melted.
- Top with Fresh Herbs and serve immediately.
My Pizza Toppings included: Various Roasted Vegetables {leftover from the night before}, Sliced Red Onion, Pepperoni, Fresh Cilantro & Sliced Green Onion.
Enjoy 🙂
Eat your little low-carb heart out.
