Sounds crazy, I know, but cauliflower pizza crust is actually quite yummy, low carb and g-free. There are tons of recipes out there for this, but some work much better than others. Trust me, I tried them all. I created my own based on my biggest successes and stayed away from the things that caused agonizing failures (wet gloppy dough anyone?). My recipe makes two nice sized individual pizza crusts that hold up well, provided you listen to this one tip: SQUEEZE, and then SQUEEZE some more! Yes, you will be squeezing every last ounce of moisture out of your riced cauliflower as though your life depends on it. Success will be yours if you just squeeze.
1 small bag of pre-washed cauliflower heads, or 1 very small head
4 tablespoons coconut flour
1 tablespoon almond flour
2 tablespoons nutritional yeast (Bragg’s brand)
1 tablespoon ground flax
2 egg whites
1 teaspoon garlic powder
1 teaspoon onion/garlic Mrs. Dash
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon extra virgin olive oil
1/4 cup shredded low fat cheese
Preheat oven to 400 degrees. Grease a cookie sheet or use a silpat. Toss only the cauliflower heads (no stems) into a food processor and process until they look “riced”- about the texture of big grains of sand. Dump into a bowl and microwave for 6 minutes, uncovered. Remove. Cool a bit, and then begin the squeezing process with a cheesecloth or thin towel. I was left with just under 1 cup after all my moisture was removed. Pour back into the food processor with all the remaining ingredients and pulse to combine (do not over process!). Separate into two even balls and press into a pizza crust circle. Bake for 20 minutes. Carefully flip and bake for 5 more minutes, or until lightly browned and firm. Remove. Top with pizza items (I used low-carb pizza sauce, veggies, chicken sausage and a little low fat cheese. Bake for 7-8 more minutes or until your cheese is melted.
Yield: 2 crusts. Per crust: calories: 217. 18.5 protein. Carbs: 19. Fat: 8