We tried a bunch of methods and landed on this one for delivering a cauliflower pizza crust that has plenty of flavor (thanks, Parmesan cheese!), browns nicely and even holds together when you pick up a slice. Squeezing the liquid out of raw cauliflower is a key step — don’t skip it. One tip: keep the sauce to a minimum to avoid over-soaking the tender crust.
- 1 medium head cauliflower
- 1 egg
- 1/2 cup Parmesan cheese, grated
- 1 clove garlic, minced
- 1/2 cup almond flour
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Preheat oven to 425°F.
Trim off and discard any leaves from the cauliflower; cut it into florets. In a food processor, pulse the cauliflower until it resembles couscous. (Alternately, grate it against a large-hole grater.) Lay a clean kitchen towel on the counter and transfer the cauliflower to the center of the towel. Lift the towel by the corners, pull the sides up, and, working over a sink, twist until the cauliflower forms a ball and liquid seeps out of the towel. Keep twisting until liquid stops seeping from the cauliflower. Set aside.
In a medium bowl, whisk the egg. Stir in the Parmesan, garlic, almond flour, salt and pepper. Add the cauliflower and stir to combine.
Line a baking sheet or pizza pan with parchment paper (this keeps the crust from sticking without using a ton of oil). Transfer the cauliflower “dough” to the pan and use your hands to spread and press it into an even 1/4-inch-thick circle. You can use a rolling pin to even it out, if you like.
Bake until set, golden on top and browning on the edges, about 25 minutes.
Serve as a flatbread or add toppings and bake until toppings are as you like them.
Serves: 3 | Serving Size: 2 slices
Per serving: Calories: 200; Total Fat: 12g; Saturated Fat: 3g; Monounsaturated Fat: 1g; Cholesterol: 72mg; Sodium: 337mg; Carbohydrate: 15g; Dietary Fiber: 6g; Sugar: 5g; Protein: 14g
Nutrition Bonus: Potassium: 620mg; Iron: 10%; Vitamin A: 4%; Vitamin C: 160%; Calcium: 24%
(via MyFitnessPal Blog)