Ingredients:
-One head of cauliflower grated down to the stalks
-2 free range eggs
-1 cup of mozzeralla cheese
-Spices (I used basil, oregano, garlic powder, and garlic salt.)
-1 tsp of salt (Only needed if you don't use garlic salt above.)
-1/4 cup of organic brown rice flour*
*None of the recipes I read listed flour, but to me the mixture seemed very moist, so I added a little bit of flour. If you do not have brown rice flour, I would forgo adding flour as using standard flour adds gluten and empty carbs.
Directions:
Makes 1 14-inch pizza (large baking stone)
1. Preheat oven to 450 degrees.
2. Grate cauliflower - This is the most time consuming step (and it doesn't really take long). Some recipes I read said you could put it in a food processor and then drain the liquid out. I didn't feel like dealing with an extra step or extra dirty dishes, so I put the cheese grater in a big mixing bowl and grated until the "flower" parts were gone. I did not measure out how much I had, but I would approximate the amount to be about 4 cups of cauliflower, give or take a little bit.
3. Add spices and cheese. Mix.
4. Add eggs. Mix until well blended.
5. Lightly grease baking stone and spread dough evenly. I found it super easy to scoop from bowl and spread with a plastic spatula/spoonula.
6. Bake for 20 minutes or until top of crust starts to brown. Remove from oven.
7. Add cheese and toppings and put under broiler until cheese starts to brown.
**NOTES:
-The crust isn't as durable as normal bread dough crust, so it's easier to eat if you cut small slices.
-It stuck a little bit to the stone, so use a thin metal spatula if you have one.
-I'm not sure what leaving the cheese out of the crust does to the consistency, but I might try next time since there's cheese on top of the pizza. My guess is it might help hold everything together as it melts.
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| Crust pre-baking |
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| Yummy! |
Recipe adapted from sparkpeople.
