Cauliflower Pizza Crust
Please give this recipe a try and see how easy it really can be to have your pizza without eating all that dough!!! I love playing with the recipe after I have tried it a few times. Let me know if you figure out a substitute for the cheese.
- 4 cups raw cauliflower rice
- 1 egg, beaten
- 1/3 cup soft goat cheese (chevre)
- 1 teaspoon dried oregano
- pinch of salt
Preheat your oven to 400F, then get to work on your crust.
Simply pulse batches of raw cauliflower florets in a food processor, until a rice-like texture is achieved.
Fill a large pot with about an inch of water, and bring it to a boil. Add the “rice” and cover; let it cook for about 4-5 minutes. Drain into a fine-mesh strainer. Once you’ve strained the rice, transfer it to a clean, thin dishtowel. Wrap up the steamed rice in the dishtowel, twist it up, then SQUEEEEEEEZE all the excess moisture out! It’s amazing how much liquid will be released, which will leave you with a nice and dry pizza crust.
In a large bowl, mix up your strained rice, beaten egg, goat cheese, and spices.
Press the dough out onto a baking sheet lined with parchment paper. (It’s important that it’s lined with parchment paper!)
Keep the dough about 1/3″ thick, and make the edges a little higher for a “crust” effect, if you like.
Bake for 35-40 minutes at 400F.