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Ideal Protein recipe: Cauliflower Pizza Crust 
3rd-Apr-2014 07:08 pm
L&O Cutter coffee

Cauliflower Pizza Crust


  • 1 cup cooked, riced cauliflower

  • 1/2 cup shredded mozzarella cheese (omit for P1)

  • 1/2 cup Parmesan cheese (omit for P1)

  • 1 egg or egg white, beaten

  • 1 tsp dried oregano

  • 1/2 tsp crushed garlic

  • 1/2 tsp garlic salt

  • olive oil

  • Pizza sauce, shredded cheese (omit for P1) and your choice of toppings.

  1. Preheat oven to 450°F.

  2. Chop the cauliflower florets into chunks and steam them in a steamer or on the stove until slightly soft (~15 minutes.) Place in a ricer or grate. Note: One large head should produce approximately 3 cups of riced cauliflower. The remainder can be used to make additional pizza crusts immediately, or can be stored in the refrigerator for up to one week.

  3. Prepare your baking stone or sheet by covering it with parchment paper and spreading a small amount of olive oil on top of it.

  4. In a medium bowl, stir together 1 cup cauliflower, egg and cheese. Add oregano, crushed garlic and garlic salt, stir. Transfer to the baking stone or sheet, and using your hands, pat out into a 9" round.

  5. Bake at 450°F for 20 minutes.

  6. Remove from oven. To the crust, add sauce, favorite toppings and cheese (optional).

  7. Place under a broiler at high heat for 4 minutes. Serve immediately.

Verdict: OM NOM. But takes a bit of practice to get right, apparently. Also, don't over-beat the eggs.

Recipe from here
5th-Apr-2014 01:17 am (UTC)
here's another similar recipe, but I don't know if it meets your criteria, I enjoy is videos though

5th-Apr-2014 03:08 am (UTC)
I'll take a look. Thanks!
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