recipes
Cauliflower Pizza Crust
Yield: one 12-inch pizza crust
Cauliflower Pizza Crust
Yield: one 12-inch pizza crust
Try this cauliflower crust as a gluten-free alternative.
Nutritional information per serving:Calories 90 (52% from fat)
carb. 3g
pro. 8g
fat 6g
sat. fat 3g
chol. 61mg
sod. 418mg
calc. 20mg
fiber 1g
carb. 3g
pro. 8g
fat 6g
sat. fat 3g
chol. 61mg
sod. 418mg
calc. 20mg
fiber 1g
Ingredients
- 4ounces Parmesan, cut into
- ½-inch pieces
- 1head (about 1 pound) cauliflower,
- cut into 1-inch florets
- 2large eggs
- ½teaspoon kosher salt
- ¼teaspoon freshly ground black pepper
- ¼teaspoon onion powder
- ¼teaspoon garlic powder
Preparation
- 1. Preheat oven to 450°F. Line a baking sheet with parchment paper, reserve.
- 2. Insert the chopping blade into the work bowl of the food processor. Add the Parmesan and process on High to finely chop.
- 3. Add the cauliflower and pulse to break up, about 5 to 6 pulses, and then process on High until finely chopped.
- 4. Add the remaining ingredients and process on High to combine fully.
- 5. Transfer ingredients to the prepared baking sheet. Form into a rectangle about ½ inch thick. Bakeuntil golden brown and slightly firm, about 25 minutes. Cool slightly before topping.
- 6. This crust can now be used as a traditional pizza crust. Top with your favorite pizza toppings andreturn to the hot oven to finish cooking.
