Serving size is one pizza crust about the size of a dinner plate, minus the rim. You can make several batches and cook them at the same time and freeze some for later use. You could also make several small circles and make mini pizzas.
- 1 cup or 100 grams grated raw cauliflower (I used a food processor and it works like a charm. Perfect consistency in 5 seconds)
- 1/4 cup egg beaters
- 1/4 cup Reduced Fat 2% Mozzarella cheese
1. Heat oven to 350. Line a cookie sheet with parchment paper and spray parchment paper lightly with PAM.
2. Combine all ingredients in a small mixing bowl until well blended.
The circular pizza crust featured above has no extra ingredients. The square pizza dough has 1 teaspoon of garlic powder, 1 teaspoon of Italian seasoning, and a pinch of salt added. I prefer the seasoned dough better, but that’s just me. Feel free to spice it up with whatever you like.
3. Pour the cauliflower mixture onto the parchment paper. Use the back of a spoon to spread the mixture into a circle roughly the size of a dinner place without the rim.
I found that the thicker the crust, the better it holds up to toppings. Aim for a thickness between 1/4 and 1/2 an inch. I prefer 1/2 an inch, but again, that’s just me. 1/4 of a inch may not hold up depending on the toppings you choose.
4.Bake for 15 minutes, then remove the crust from the oven and use a spatula (or 2) to flip the crust. If you notice that the crust is still doughy or too flimsy to flip, put it back in the oven, cook for another 5 minutes, then attempt to flip it. If cooked properly, the underside of the crust will now have grill marks.
5. Place the now flipped crust back into the oven and cook for 10 more minutes.
6. Remove the crust from the oven. Add the sauce and toppings you desire, and pop it back into the oven for 5 – 10 minutes.
Recipe found at Sandy’s Kitchen