So, I’ve been on a diet for a few weeks, and it’s been rough at times. We all know how much I love good food, so there’s been one heck of an adjustment period. Still, it’s been interesting to try and find ways to enjoy a food that you crave but can no longer have, such as pizza. I mean, when you’re off carbs, it really limits your options. That’s where cauliflower pizza crust comes in.
I came up with this recipe by taking what I liked about a handful of cauliflower crust recipes that I found online, and tweaking them so that they fit into my macro allotment on the current plan that I am on. It’s still a work in progress, but I am sharing because a few people have asked for the recipe. So, here it is! I will try to update this post at a later date with pictures of the actual process. I just wasn’t expecting requests for this recipe.
Cauliflower Pizza Crust
Ingredients
- 3 cups frozen riced cauliflower
- 1/4 cup shredded mozzarella cheese
- 1/4 cup grated parmesan cheese
- 1/2 tsp Italian seasoning
- 1/2 tsp garlic powder
- 1 egg
- salt and pepper to taste
Directions
Cook the cauliflower rice according to the package directions (I used the microwave). Let it cool for about 10 minutes.
Preheat your oven to 400 degrees. Line a baking sheet with parchment paper.
Wrap your cauliflower in cheesecloth or a kitchen towel, then squeeze all of the liquid out until you are left with a slightly firm ball of cauliflower mush. Transfer to a bowl and mix in your cheeses, egg, and seasonings. Your mixture should resemble a loose dough.
Spread the cauliflower mixture on your baking sheet, making a circular shape if you’d like. Bake in the pre-heated oven for 25-30 minutes, or until the crust is slightly golden (you might need to flip it over to brown both sides). Remove from oven, add desired toppings, then bake for another 7-10 minutes.
Note: The macros for the entire crust are 13.4g protein, 7.9g fat, and 4.1g net carbs. I usually eat half and save the other half for the next day.