Cauliflower Pizza Crust Recipe

Commencing with melted cheese akin to the renowned fathead dough, this recipe opts for cauliflower rice in lieu of almond flour.

Indeed, it is a fathead dough sans almond flour, making it an excellent choice for those with nut allergies. Furthermore, it proudly boasts a gluten-free status.

Achieve the ultimate crispy cauliflower pizza crust with just a handful of ingredients and frozen cauliflower. This straightforward recipe is not only low-carb but also nut-free and gluten-free.

Preparation Time:

• Course: Bread, Dinner, Snack
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Servings: 2
• Calories: 342kcal

Equipment:

• Food Processor
• Large rimmed baking sheet (half-sheet size)
• Parchment Paper

Ingredients:

• One cup (4 oz/113 g) of low-moisture shredded mozzarella cheese
• One ounce (28 grammes) of small-cut cream cheese
• 1 large egg white
• 10 ounces frozen cauliflower rice (thawed)
• 1/3 cup Kraft Parmesan cheese (in the can)
• 2 tbsp Whey Protein Powder (optional)

Optional Seasoning:

• 1/4 tsp granulated garlic
• 1/4 tsp dried basil
• 1/4 tsp dried oregano
• 1/4 tsp fennel seeds

Instructions:

Preparation:

• Adjust oven rack to centre position and preheat to 425 F.  Line a large rimmed baking sheet with parchment. Place the metal cutting blade in the food processor.

Procedure:

Bake:

1. Place the cauliflower pizza crust in the oven and bake for 8-10 minutes or until lightly browned on one side.
2. Flip the crust over and bake for an additional 8-10 minutes. Monitor the crust to avoid burning the cheese.
3. Top the pizza with your preferred toppings and return to the oven for 3-5 minutes or until the cheese melts. Serve with a salad.

Serving:

• Serves two people at 6.56 NET CARBS per serving. (Just for the crust)

Additional Steps:

1. Empty the thawed cauliflower rice onto a clean tea towel and squeeze out excess water. Fluff up with your fingers.
2. In a microwave-safe bowl, melt mozzarella and cream cheeses together for 1 minute. Stir and melt at 30-second intervals until molten. Transfer the cheese into the food processor and add the egg white. Process until smooth.
3. Process the components until they form a ball after adding the remaining ones.
4. Scrape the cauliflower crust dough onto the centre of the baking sheet lined with parchment paper using a rubber spatula.
5. Pat the dough into a 10-inch circle, ensuring even distribution.

Nutrition:

Serving: 0.5 of crust | Calories: 342kcal | Carbohydrates: 10.16g | Protein: 32.88g | Fat: 2.51g | Saturated Fat: 12.6g | Polyunsaturated Fat: 0.14g | Monounsaturated Fat: 0.02g | Cholesterol: 64mg | Sodium: 731mg | Potassium: 456mg | Fiber: 3.6g | Sugar: 4g | Vitamin A: 1157IU | Vitamin C: 131mg | Calcium: 1314mg | Iron: 1.26mg