Crusty Cauliflower Pizza
This cauliflower crust is the best because it’s high-protein, healthy low-carb, and deliciously crisp. EWB has been challenged in the past with removing the extra liquid from the cauliflower before forming the crust. This step is somewhat critical so the crust is crispy and not soggy. We love buying the organic cauliflower and pulsing it in the food processor until it finely pureed with out any chunks. After finely pureeing, put the cauliflower in the microwave for about 8 minutes and then squeeze out as much water as possible with paper towels. Other non-soggy crust tips include preheating the pizza stone, using a thicker sauce, pre-cook the toppings and remove any liquid, and finally broil the finished pizza with toppings instead of baking. Our crust was perfect.
Crusty Cauliflower Pizza
Ingredients
- 1 head cauliflower
- 3/4 cup mozzarella cheese
- 3/4 cup parmesan cheese
- 4 egg white or your preference
- 2 tablespoons seasoning- oregano, parsley, italian seasoning
- 1 teaspoon garlic
add salt and pepper to taste. We also sprinkled in some chia seeds.
Choose your toppings- We selected black olives, tomatoes and mushrooms
Other ingredients include pizza sauce, cheese, other toppings of your choice
Instructions
- Preheat oven to 450 degrees
- Finely pulse cauliflower in food processor
- Cover pureed cauliflower with paper towel and microwave for 8 minutes. Allow to cool briefly and remove by squeezing as much liquid as possible. Mash and set aside to cool.
- Add cheese, parmesan, egg whites, and all seasonings and mix wells.
- Use a preheated pizza stone to spread dough on top. Place in oven for 15 minutes or until brown.
- Add sauce, cheese, toppings and favorite seasonings. – your choices!
- Place pizza under broiler until hot and bubbly.
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