Cauliflower Pizza Crust
Cauliflower Pizza Crust
- Level: Easy
- Yield: 1 pizza crust
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 144
- Total Fat
- 8
- Saturated Fat
- 4
- Carbohydrates
- 8
- Dietary Fiber
- 3
- Sugar
- 3
- Protein
- 12
- Cholesterol
- 97
- Sodium
- 418
- Total: 50 min
- Active: 20 min
- Level: Easy
- Yield: 1 pizza crust
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 144
- Total Fat
- 8
- Saturated Fat
- 4
- Carbohydrates
- 8
- Dietary Fiber
- 3
- Sugar
- 3
- Protein
- 12
- Cholesterol
- 97
- Sodium
- 418
- Total: 50 min
- Active: 20 min
Ingredients
1 head cauliflower, stalk removed
1/2 cup shredded mozzarella
1/4 cup grated Parmesan
1/2 teaspoon dried oregano
1/2 teaspoon kosher salt
1/4 teaspoon garlic powder
2 eggs, lightly beaten
Directions
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- Break the cauliflower into florets and pulse in a food processor until fine. Steam in a steamer basket and drain well. (I like to put it on a towel to get all the moisture out.) Let cool.
- In a bowl, combine the cauliflower with the mozzarella, Parmesan, oregano, salt, garlic powder and eggs. Transfer to the center of the baking sheet and spread into a circle, resembling a pizza crust. Bake for 20 minutes.
- Add desired toppings and bake an additional 10 minutes.
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