Author:
Kevin Curry
Best Cauliflower Crust Margherita Pizza
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Best Cauliflower Crust Margherita Pizza
Ingredients for 2 servings (splitting 1 whole pizza)
Substitution
Note
- CRUST
- 12oz (340g) cauliflower florets
- 2/3 cup grated parmesan
- 1/4 cup + 2 tablespoons fine almond flour (OR another gluten-free flour)
- 2 eggs, lightly beaten
- 1 1/2 tablespoons The Fit Cook Land Seasoning (OR Italian seasoning)
- 2 teaspoons garlic powder
- TOPPING
- 1/4 cup low calorie pizza sauce
- 1 Roma tomato, sliced (OR cherry tomatoes, halved)
- 3/4 cup reduced-fat shredded mozzarella
- 1/2 cup chopped basil
- 1/4 cup grated parmesan (OPTIONAL)
Steps
Step 1
Set oven to 400F.
Step 2
Place cauliflower florets in a food processor and blend until it becomes grainy, like grits or couscous. IMPORTANT: Add the riced cauliflower to a glass bowl or microwaveable safe bowl and “cook” for 2-3 minutes to steam it.
Step 3
Let the rice cool down enough to handle then dump it on a cheesecloth or a heavy duty paper towel. Wrap up the rice and squeeze out the water. Pre-steaming the cauliflower allows you to squeeze out much MORE water – this is the trick to having a malleable and/or thick crust.
Step 4
Add the squeezed rice to a DRY bowl, then add the remaining ingredients. The dough should not be watery but it will be wet. If it is watery, then add equal tablespoons of almond flour and parmesan.
Step 5
Step 6
Line a baking tray with parchment paper then add the dough. Form the pizza in a circle, oval, rectangle – whatever! It’ll be edible in any shape. Just make sure you do not make it too thin, otherwise it will break apart once the toppings are added.
Step 7
Bake in the oven for 17 – 20 minutes, until the edges are golden brown, not burned. Let the crust cool for 5 – 7 minutes, ideally on a cooling rack, before adding the toppings.
Step 8
Either replace the parchment paper OR place the pizza crust directly on the baking tray. Add the toppings, then bake again for 7 – 10 minutes until the cheese has melted and turned slightly golden brown on top.
Step 9
Remove from the oven, allow to cool for 5 minutes, slice it up and enjoy!
Best Cauliflower Crust Margherita Pizza
Kevin Curry
- CRUST
- 12oz (340g) cauliflower florets
- 2/3 cup grated parmesan
- 1/4 cup + 2 tablespoons fine almond flour (OR another gluten-free flour)
- 2 eggs, lightly beaten
- 1 1/2 tablespoons The Fit Cook Land Seasoning (OR Italian seasoning)
- 2 teaspoons garlic powder
- TOPPING
- 1/4 cup low calorie pizza sauce
- 1 Roma tomato, sliced (OR cherry tomatoes, halved)
- 3/4 cup reduced-fat shredded mozzarella
- 1/2 cup chopped basil
- 1/4 cup grated parmesan (OPTIONAL)
-
Set oven to 400F.
-
Place cauliflower florets in a food processor and blend until it becomes grainy, like grits or couscous. IMPORTANT: Add the riced cauliflower to a glass bowl or microwaveable safe bowl and “cook” for 2-3 minutes to steam it.
-
Let the rice cool down enough to handle then dump it on a cheesecloth or a heavy duty paper towel. Wrap up the rice and squeeze out the water. Pre-steaming the cauliflower allows you to squeeze out much MORE water – this is the trick to having a malleable and/or thick crust.
-
Add the squeezed rice to a DRY bowl, then add the remaining ingredients. The dough should not be watery but it will be wet. If it is watery, then add equal tablespoons of almond flour and parmesan.
-
Line a baking tray with parchment paper then add the dough. Form the pizza in a circle, oval, rectangle – whatever! It’ll be edible in any shape. Just make sure you do not make it too thin, otherwise it will break apart once the toppings are added.
-
Bake in the oven for 17 – 20 minutes, until the edges are golden brown, not burned. Let the crust cool for 5 – 7 minutes, ideally on a cooling rack, before adding the toppings.
-
Either replace the parchment paper OR place the pizza crust directly on the baking tray. Add the toppings, then bake again for 7 – 10 minutes until the cheese has melted and turned slightly golden brown on top.
-
Remove from the oven, allow to cool for 5 minutes, slice it up and enjoy!
Nutrition per serving
ABOUT THE AUTHOR
Hey, I'm Kevin
My name is Kevin. My life changed when I realized that healthy living is a lifelong journey, mainly won by having a well-balanced diet and maintaining an active lifestyle.
By experimenting in the kitchen and sharing my meals on Tumblr, I learned healthy eating is not boring! By making a few adjustments to my favorite foods, I could design a diet that could help me achieve my wellness goals while satisfying my desire for BANGIN food! 😅 Now I try to help people around the world realize that same level of freedom in eating regardless of budget. Welcome, let's #DemocratizeWellness together!