healthy cauliflower pizza crust
Healthy Cauliflower Pizza Crust
1 head of cauliflower with the stalk removed
½ cup shredded mozzarella
¼ cup grated Parmesan cheese
⅓ teaspoon dried oregano
½ teaspoon kosher salt
⅓ teaspoon garlic powder
2 lightly-beaten eggs
Preheat the oven to 400ºF, line the Sicilian Pizza Stone with parchment paper, and preheat the Pizza Stone as well.
If using fresh cauliflower, fill a large pot over medium heat with an inch of water. Fit a steamer basket into the pot, then pour the raw cauliflower into the steamer basket. Bring the water to a boil and cover the pot, steaming the cauliflower until it is very tender and can be pierced with a fork.
If you’re using frozen cauliflower, be sure to thaw it completely before getting started, then continue with the following steps.
Pour the completely thawed, or freshly steamed, cauliflower into a large food processor fitted with an "S" blade.
Break the cauliflower into small florets and process until a rice-like texture is created. Steam in a steamer basket and drain well. Let the florets cool. If you bought frozen riced cauliflower, you can skip this step and proceed to the next one.
Transfer the "rice" to a clean, thin dishtowel. Wrap up the steamed rice in the dishtowel, twist it up, then squeeze all the excess moisture out. A lot of liquid will be released, leaving you with a nice and dry pizza crust.
In a bowl, combine the cauliflower “rice” with mozzarella cheese, Parmesan cheese, oregano, salt, garlic powder, and eggs. Center the cauliflower on the baking sheet and spread it into a circle, resembling a pizza crust. Bake for 20 minutes.
Add your favorite pizza toppings to the crust, such as tomatoes, pesto, or fresh basil, then return the pizza to the 400F oven.
Bake for an additional 5-10 minutes, until the cheese is hot and bubbly. Slice and serve warm.