CAULIFLOWER MARGARETTA PIZZA

Cauliflower pizza crust is a delicious gluten-free, low-carb and keto pizza recipe. It’s a simple blend of cauliflower, eggs, cheese, and a few spices that’s flattened and baked into a golden crust. …..and despite all that bumph, it tastes good as well. 
 
The Pizza base

1.36k cauliflower, florets
113 g shredded cheese,
2 eggs, beaten
2 teaspoon Italian seasoning
salt and pepper, to taste

For the Margherita topping
 
245.01 g marinara sauce
340.2 g mozzarella ball, sliced
fresh basil leaves
red pepper flakes (optional)

METHOD

Preheat your oven to 200°C.
Remove the cauliflower florets from the stem or use frozen and thawed cauliflower florets. Grate them using a food processor or box grater.

Saute the cauliflower grains in a pan on medium heat on the stove for 8-10 minutes. Then let it cool to the touch.

Transfer the cauliflower grains into a thin kitchen towel. Drain the cauliflower by squeezing it until all the excess moisture is out. Squeeze as hard as you can!

Place the drained cauliflower in a large mixing bowl. Add the cheese, egg and seasonings. Use your hands to mix everything together to form the pizza dough.

On a parchment lined baking sheet, press the dough dough down into an even circle. The diameter should be around 9 inches.

Bake for 25 minutes, or until slightly golden, then remove from the oven. You could also bake for 20 minutes and flip the crust over, then bake an additional 5-10 minutes for an even crispier crust.Add the toppings and bake for an additional 10 minutes.

Original Recipe BBC Good Food

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