I’ve been working on a good cauliflower crust recipe and so far this is my favorite. I am no Rachel Ray and am not one to measure so my apologies in advance for this somewhat freestyle recipe!
1 bag riced cauliflower
1/2 cup almond flour
Shredded cheese (cheddar, mozzarella, Parmesan - type is not critical)
1 - 2 eggs
Spices: Oregano, garlic powder, salt and pepper
Preheat oven to 350 degrees
Line a cookie sheet with parchment paper
Cook the bag of riced cauliflower. I microwave mine in a bowl with a slightly wet paper towel on top. Usually takes 4-5 minutes. Cauliflower should be mashable. Let cool for a little bit.
Drain the water. You need to try to get most of the water out of the cauliflower. Once it’s cooled a little you can either put it in a cheesecloth and ring it out over the sink or what I’ve been doing lately is just leave it in the bowl and push it down with lots of paper towels until most of the water is absorbed. I’ll admit this used to stop me in my tracks as I don’t own a cheesecloth (ha!) - if this is you, go with the paper towels.
Add your spices. I use oregano, garlic powder, Himalayan pink salt and pepper. Sorry no measurements, you do you.
Add the almond flour. This is what will help soak in more of the water from the cauliflower and will also create more of a traditional crust texture. You can also use coconut flour but it is even more absorbing so you might want to cut the amount a little if you go that route. This was the first time I only used almond flour and I did like the consistency better.
Add the cheese. I use a handful of Costco’s Mexican shredded cheese and a smaller handful of shredded Parmesan cheese. Again, sorry no measurements - I’d guess 1/2 cup Mexican, 1/3 cup Parmesan. You can substitute cheddar or mozzarella - it’s not critical but I do think the Parmesan helps with the consistency.
Add the egg. Scramble it up and then add to the mixture. The consistency of the “dough” should be a little on the wet side but you should be able to mold into a ball. If it seems too dry you can always add a bit more egg.
Cook. Place the ball of “dough” on the cookie sheet and start spreading it out. Try to make the thickness as uniform as possible. I like it pretty thin but not so thin it’s going to fall apart. Once you’re happy with it throw it in the oven until it starts turning golden brown. I didn’t time it but I’m guessing it took about 20 min. or so.
Top. Add your favorite pizza toppings and cook till done. I usually just add some avocado oil to the crust and add my veggies and cheese (I should have taken a picture of the finished pizza… next time!)
Enjoy. I don’t know the macros in this recipe but it is gluten free and low carb. If you succeeded you should be able to pick it up like pizza!