There are a number of variations of the infamous cauliflower crust pizza floating on the web, though most tend to leave out the minor touches that help make the crust not taste so cauliflower-y. This recipe, based on the popular one found on Spark People, helps to ensure a perfectly crispy and tasty crust that is not only low fat, but low carb, too!
1 cup rice cauliflower
1 large egg
1 cup shredded cheddar or mozzarella cheese
Spices to taste
Step 1: Take the cauliflower (one bag of frozen Bird’s Eye should work perfectly) and steam it so it’s soft and easily mashable. Preheat oven to 450 degrees.
Step 2: Take the cooked cauliflower and stick it in a food processor. Using the “rice” setting, finely chop up that cauliflower so it resembles rice. Take cauliflower out of processor and mold into a ball onto several paper towels. Using several paper towels and a dish towel, soak up as much moisture as possible from the mash.
Step 3: Combine the egg whites (not the yolks), cheese, and cauliflower until blended together, adding in whatever spices you desire to taste.
Step 4: Press dough mixture onto parchment paper as thin as possible, then place on pizza pan. Using several paper towels, blot the dough to soak up as much water as possible. If you have time, let the dough “air out” as long as possible to ensure it becomes as dry as possible.
Step 5: Place dough into over for 10 minutes. Carefully take out the dough and, after letting it cool down, flip the dough and place back in the over for an additional 6-8 minutes. This will ensure the dough is as crisp as possible on both sides.
Step 6: Take pizza out and let cool down. Add desired toppings – sauce, cheese, meats, vegetables – then place back in oven until cheese is melted.
Step 7: Take the pizza out of the over, let cool, slice, and serve!