Servings: 8 Slices
Calories: 85kcal
Equipment
- Oven
- Bowl
Ingredients
- Cauliflower: You’ll need about 2.5 pounds of medium-to-large cauliflower heads or two bags of riced cauliflower.
- Cheese: ½ cup of shredded or grated Parmesan or Mozzarella cheese enhances flavor and adds to the texture.
- Egg: 1 large egg helps bind the crust together.
Seasonings:
- 1 teaspoon garlic powder
- ½ teaspoon onion flakes or onion powder
- 1 teaspoon dried Italian herb blend like oregano and basil
- ⅛ teaspoon fine salt
- ¼ teaspoon freshly ground black pepper
Instructions
Step 1: Preheat the Oven
- Preheat your oven to 450°F (230°C). It’s essential to get that oven hot so your crust can crisp up beautifully.
Step 2: Prep the Cauliflower
- If you’re using whole cauliflower heads, chop them into florets. If you’re using frozen riced cauliflower, just make sure it’s thawed and drained. If you're starting with whole heads, use a food processor to rice them. You want a fine, grainy texture.
Step 3: Cook the Cauliflower
- Microwave the riced cauliflower in a covered bowl for about 4 to 5 minutes. This step softens the cauliflower, making it easier to mix with the other ingredients. After microwaving, drain any excess water. A clean kitchen towel can come in handy to squeeze out moisture.
Step 4: Combine Ingredients
- In a mixing bowl, combine the cooked cauliflower, cheese, beaten egg, and seasonings. Mix them until they are well incorporated. The mixture should be moist but still hold together.
Step 5: Form the Crust
- Line a baking sheet with parchment paper. Transfer the cauliflower mixture onto the paper and press it out into a round shape, about ¼ inch thick. This thickness will help you achieve that perfect crunchy base.
Step 6: Bake the Crust
- Place the prepared crust in the preheated oven. Bake for approximately 25-30 minutes, or until golden brown and crispy around the edges. The longer you bake, the crunchier it gets.
Step 7: Top and Bake Again
- Once the crust is baked, pull it out of the oven. Now comes the fun part: Load your favorite toppings onto the crust. Pop it back into the oven for an additional 10-15 minutes until the toppings are bubbly and golden.
Notes
- Drain Well: Ensuring you drain all excess moisture from the cauliflower is key. A soggy crust simply won’t hold up.
- Experiment with Cheese: While Parmesan and Mozzarella work well, feel free to try other cheeses like cheddar or feta for a different flavor profile.
- Make it Ahead: Prepare the crust in advance and store it in the fridge or freezer. This way, you can have a quick dinner option ready anytime.
- Watch the Bake Time: Ovens vary, so keep an eye on your crust to avoid burning.
- Use Parchment Paper: This will prevent sticking, making it much easier to remove and serve.
Nutrition
Calories: 85kcal | Carbohydrates: 4g | Protein: 5g | Fat: 6g | Fiber: 2g
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