Updated: Mar 27
One whole head cauliflower chopped into florets and then riced in a food processor
1 beaten egg
1/3 cup goats cheese or freshly grated Pecorino Parmesan or shredded buffalo mozzarella cheese
2 tsp dried Italian seasoning
Pinch of salt
Preheat the oven to 400 F
If you are using fresh cauliflower florets, steam the cauliflower until tender
If you are using frozen cauliflower florets, ensure it is completely thawed and drain excess liquid
Rice the florets in a food processor (you may have to do this in batches)
Place rice into a dishtowel or nut milk bag and squeeze out any water - REALLY squeeze. All excess moisturize needs to be extracted!! (Be careful if the cauliflower is still hot - you can let it cool first)
Mix all of the ingredients in a bowl (Keep in mind that this will not look or feel like traditional pizza dough)
Line a baking sheet with parchment paper and press the dough out on it (it will stick to the pan so make sure to use parchment paper!)
The dough should be even and around 1/4 to 1/2" thick
Bake for 30 to 35 minutes, until the crust is golden and dry
Using the parchment paper, flip the crust over and bake again on the other side for another 10 to 15 minutes or until golden and dry.
Add your favourite sauce, toppings and cheese, and return to the oven to bake for 5 to 10 minutes, until the cheese is melted
*Double the recipe and make two crusts. You can freeze the extra one to have on hand for your next craving! Inspired by Detoxinista #grainfree #glutenfree #cauliflower #cauliflowercrust #cauliflowerpizza #lectinfree #nutrition #pizza
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