Low-Carb Cauliflower Pizza Crust
Summary
Low-Carb Cauliflower Pizza Crust – The game-changer of pizza, brings you all the joy of a pizza without the carb overload. Perfect for health buffs and pizza lovers alike, this delectable alternative creates a satisfying blend of taste and health. Get ready for a flavor fiesta as we guide you through the creation of this delicious low-carb culinary marvel.
Ingredients
Here’s what you’ll need to create your own low-carb cauliflower pizza crust:
- Cauliflower: 1 large head (2 lbs or 900 grams)
- Mozzarella cheese: 2 cups shredded (8 oz or 225 grams)
- Parmesan cheese: 1/4 cup grated (1 oz or 28 grams)
- Dried oregano: 1 teaspoon
- Garlic powder: 1 teaspoon
- Salt: 1/2 teaspoon
- Egg: 1 large
This recipe makes one 12-inch pizza crust.
Serves 2
Preparation & Cooking Time
Preparation time: 15 minutes
Cooking time: 30 minutes
Total time: 45 minutes
Nutritional Facts
Curious about the nutritional content? Each serving of this low-carb cauliflower pizza crust comes packed with:
- Calories: 315
- Protein: 21g
- Fat: 20g
- Carbohydrates: 16g
- Fiber: 6g
- Sugar: 6g
Low-Carb Cauliflower Pizza Crust, guide
We’re all set! Let’s turn that fresh produce into a drool-worthy Low-Carb Cauliflower Pizza Crust:
- Set your oven’s temp to a cozy 425°F (220°C) and give it a bit of alone time to heat up.
- Grab your trusty cauliflower, give it a quick rinse and chop into manageable chunks. Feed it into your food processor for a whirl till it starts to look something like rice – small, grainy, but not too fine.
- Now we’re going to give that riced cauliflower a little steam treatment. Just for about 5 minutes, enough to make it tender. Drain it well, and here’s the crucial part – squeeze out as much water as you possibly can using a clean kitchen towel.
- Time for a get-together in a big bowl! Invite in the squeezed cauliflower, the shredded mozzarella, parmesan, the aromatic oregano, the pungent garlic powder, the trusty salt, and the binding egg. Mix it till it becomes a big happy family.
- Time to shape up. Transfer the well-mixed mixture onto your waiting pizza stone or baking sheet that’s been neatly dressed in parchment paper. Pat it gently into a round shape, and make sure the layer is even.
- Now, allow your soon-to-be pizza crust to bask in the oven’s heat for about 20 minutes, or till it turns a beautiful golden brown.
- Now,Your Low-Carb Cauliflower Pizza Crust is ready for your favorite toppings.
Tips
Ready to make your Low-Carb Cauliflower Pizza Crust even more amazing? Here’s the inside scoop:
- Vegans, we’ve got your back! Swap out the egg with a flax egg.
- For the spice enthusiasts, toss in some red pepper flakes into your crust mix.
- Ensure you squeeze out as much water as possible from the cauliflower for a crispier crust.
Serving Suggestions
And now for the pièce de résistance – the toppings! Transform your beautiful Low-Carb Cauliflower Pizza Crust into a culinary masterpiece. A luscious spread of tomato sauce forms the first layer, followed by a good helping of mozzarella, and finally, your handpicked veggies to add that crunch and color. Pop it back into the oven just long enough for the cheese to melt into gooey goodness. There you have it – your very own healthier spin on pizza, ready to steal the show!
Welcome to guilt-free pizza nights with our Low-Carb Cauliflower Pizza Crust. We at AH7 strive to offer a balance between health and taste, ensuring you don’t have to compromise on either. Hungry for more such inventive, healthful, and tasty recipes? Stick around and discover a world of flavor-filled, nutrition-packed treats!
LOW-CARB CAULIFLOWER PIZZA CRUST
Nutritions
Ingredients
- Cauliflower: 1 large head 2 lbs or 900 grams
- Mozzarella cheese: 2 cups shredded 8 oz or 225 grams
- Parmesan cheese: 1/4 cup grated 1 oz or 28 grams
- Dried oregano: 1 teaspoon
- Garlic powder: 1 teaspoon
- Salt: 1/2 teaspoon
- Egg: 1 large
Instructions
- Set your oven’s temp to a cozy 425°F (220°C) and give it a bit of alone time to heat up.
- Grab your trusty cauliflower, give it a quick rinse and chop into manageable chunks. Feed it into your food processor for a whirl till it starts to look something like rice – small, grainy, but not too fine.
- Now we’re going to give that riced cauliflower a little steam treatment. Just for about 5 minutes, enough to make it tender. Drain it well, and here’s the crucial part – squeeze out as much water as you possibly can using a clean kitchen towel.
- Time for a get-together in a big bowl! Invite in the squeezed cauliflower, the shredded mozzarella, parmesan, the aromatic oregano, the pungent garlic powder, the trusty salt, and the binding egg. Mix it till it becomes a big happy family.
- Time to shape up. Transfer the well-mixed mixture onto your waiting pizza stone or baking sheet that’s been neatly dressed in parchment paper. Pat it gently into a round shape, and make sure the layer is even.
- Now, allow your soon-to-be pizza crust to bask in the oven’s heat for about 20 minutes, or till it turns a beautiful golden brown.
Notes
Vegans, we’ve got your back! Swap out the egg with a flax egg.
For the spice enthusiasts, toss in some red pepper flakes into your crust mix.
Ensure you squeeze out as much water as possible from the cauliflower for a crispier crust.
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