AuthorHeather BlakeCategoryDairy free, Gluten-free, Vegetarian, VeggiesDifficultyIntermediateA crispy and nutritious gluten- and dairy-free alternative to satisfy your pizza cravings!
Preheat oven to 450 degrees F.
Drizzle 1 tbsp olive oil on baking sheet and spread around to coat evenly.
If using frozen riced cauliflower, saute according to package directions, about 7-8 minutes.
If using fresh, pulse cauliflower in food processor until "rice granules" form. Saute for 7-10 minutes, until tender.
Remove from heat and let cool for about 5 minutes.
Place cheesecloth (or towel) over top of bowl and scoop cooked cauliflower into center. Fold up each corner of the cheesecloth and squeeze out all liquid (the more liquid that comes out, the crispier the crust will be). You should get about 2/3 cup. Discard water.
In a medium bowl, lightly scramble 1 egg and add cauliflower. Mix together.
In another bowl, combine flour, oregano, salt, and garlic.
Add dry ingredients to wet ingredients and mix well.
Using your hands, scoop out dough, place on baking sheet and form into a circle, about 1/4" thick.
Bake for 25 minutes, until the edges are golden and the center is slightly firm.
Use a wide spatula to separate the crust from the baking sheet.
Top with desired toppings (I love pesto & tomatoes) and bake for another 7 minutes.
Serve and enjoy!!!
Ingredients
Directions
Preheat oven to 450 degrees F.
Drizzle 1 tbsp olive oil on baking sheet and spread around to coat evenly.
If using frozen riced cauliflower, saute according to package directions, about 7-8 minutes.
If using fresh, pulse cauliflower in food processor until "rice granules" form. Saute for 7-10 minutes, until tender.
Remove from heat and let cool for about 5 minutes.
Place cheesecloth (or towel) over top of bowl and scoop cooked cauliflower into center. Fold up each corner of the cheesecloth and squeeze out all liquid (the more liquid that comes out, the crispier the crust will be). You should get about 2/3 cup. Discard water.
In a medium bowl, lightly scramble 1 egg and add cauliflower. Mix together.
In another bowl, combine flour, oregano, salt, and garlic.
Add dry ingredients to wet ingredients and mix well.
Using your hands, scoop out dough, place on baking sheet and form into a circle, about 1/4" thick.
Bake for 25 minutes, until the edges are golden and the center is slightly firm.
Use a wide spatula to separate the crust from the baking sheet.
Top with desired toppings (I love pesto & tomatoes) and bake for another 7 minutes.
Serve and enjoy!!!
