I found this recipe while searching Pinterest for low carb ideas. It was on Mom, What’s For Dinner?, a great source of gluten-free recipes. While the texture was not just like a traditional pizza crust, if you can get past that desire for a chewy dough, the flavor with this cauliflower crust is fantastic.
We topped the crust with a little red sauce, mozzarella, and pepperoni. We followed the directions and made a 9 inch round. Next time, we’ve make smaller ones, 4 – 5 inches. The large one was just a little too difficult to move from the baking tray a plate.
I can see using this crust for things other than pizza. It’s kind of like a potato pancake, maybe top it with goulash.
for 1-9 inch crust, an average head of cauliflower will make 2 or 3 crusts:
1 cup riced (or grated small side) steamed cauliflower
1/2 cup shredded mozzarella cheese
1/2 cup shredded Parmesan cheese
1 egg, beaten
1 teaspoon dried oregano
1 clove garlic, minced
1/2 teaspoon garlic powder
1/4 teaspoon salt
- Preheat oven to 450
- Combine the riced cauliflower, cheeses, egg, oregano, garlic, garlic powder, and salt
- Line baking sheet with parchment paper; brush paper with olive oil
- Transfer the cauliflower mixture to the prepared pan, using your hands, shape into a 9 inch crust (or multiple smaller crusts)
- Bake for 15 minutes
- Add desired toppings and broil for 4 minutes
|ready for the oven|
|toppings added – ready for the broiler|
|ready to eat! 🙂|
An accountant by trade and a food blogger since 2009, Lois Britton fell in love with Polish cuisine during the years she lived in Poznań, Poland. As the creator of PolishHousewife.com, she loves connecting readers with traditional Polish recipes. Lois has a graduate certificate in Food Writing and Photography from the University of South Florida. She is the author of The Polish Housewife Cookbook, available on Amazon and on her website.
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