Been eating too many carbs lately so decided to make a cauliflower pizza crust.
The secret to a non soggy crust is taking as much moisture/water out from the cauliflower before baking.
I usually don’t add sauce for the topping as I feel it gets soggy but that’s a personal choice. For toppings, I kept it simple with mozzarella cheese, spinach and tomatoes.
Cauliflower Pizza Crust
1 medium head of cauliflower (3-4 cups)
1 large egg
1/2 cup Parmesan or Mozzarella cheese ( grated/shredded)
1/2 teaspoon salt
1/2 teaspoon pepper
Optional spices / herbs
Preheat oven to 400 degrees.
Rice the cauliflower using a grater or food processor.
Microwave cauliflower for about 5 minutes. If you don’t have a microwave, you can steam or use a dry skillet to cook cauliflower.
Transfer to a bowl lined with a cheesecloth or dishtowel. Wrap cloth around the cauliflower, twist it up and squeeze out as much water as possible.
Drain out water from the bowl. Add cauliflower, egg, cheese, salt, pepper, and any other spices or herbs desired and mix well.
Using your hands, flatten cauliflower on a baking sheet lined with parchment paper or sprayed with cooking spray.
Bake for 20 minutes. Flip cauliflower over with a spatula and bake for about more 5 minutes. Top with your favorite toppings and bake again for 5- 10 minutes.