Cauliflower Pizza Crust

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Cauliflower Pizza Crust
  • 1 medium head of cauliflower
  • 1 egg, beaten
  • ½ tsp dried oregano, basil, and/or garlic powder
  • pinch of salt
  1. Preheat oven to 400F.
  2. Cut cauliflower into florets and pulse small batches in a food processor until a rice-like texture is achieved.
  3. Fill a large pot with an inch of water and bring to a boil. Add the cauliflower rice and cover, cooking for about 4-5 minutes.
  4. Drain the cauliflower rice in a fine mesh strainer and transfer to a clean dish towel and squeeze out excess moisture.
  5. In a large bowl, combine the strained cauliflower rice, beaten egg and spices and mix well.
  6. Press the mixture onto a baking sheet lined with parchment paper until it's about ⅓ inch thick.
  7. Bake for 35-40 minutes or until golden brown.
  8. Add toppings and bake for an additional 5-10 minutes.
  9. Slice and serve immediately.
Time-saving tip: Make a double batch and bake a second crust, wrap in aluminum foil and freeze.
For Phase II & III: add ⅓ cup of goat cheese (chèvre) or ¼ each of parmesan and mozzarella cheese.


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