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Best Cauliflower Pizza Crust

This recipe starts with melted cheese, like the famous fathead dough, but substitutes cauliflower rice for almond flour.

Yes, this is a fathead dough without almond flour so it’s great for those with nut allergies. Of course, it’s gluten-free, too.

Make the crispiest cauliflower pizza crust with just a few ingredients & frozen cauliflower. This easy recipe is low carb, nut free & gluten free

PREPRATION 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

Ingredient’s

  • 1 cup low moisture shredded mozzarella cheese (4 oz/ 113 g)
  • 1 ounce cream cheese (28 g) (cut into small pieces)
  • 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:

  • Preheat oven to 425 F and place rack in middle position. Line a large rimmed baking sheet with parchment. Place metal cutting blade in food processor.

Procedure:

Bake:

  • Place the cauliflower pizza crust into the oven and bake for 8-10 minutes or until gently browned on one side. Flip the crust over and bake for and addition 8-10 minutes. Watch the crust carefully as not to burn the cheese.
  • Top the pizza with your favorite toppings and return to the oven for 3-5 minutes or until the cheese has melted. Serve with a salad.
  • Serves two people at 6.56 NET CARBS per serving. (Just for the crust)
  • Empty bag of thawed cauliflower rice onto a clean, smooth, tea towel and squeeze out as much water as you can. Fluff up with your fingers.
  • In a microwave safe bowl, melt mozzarella and cream cheeses together for 1 minute. Stir and melt at 30 second intervals into molten. Scrape the cheese into the food processor and add the egg white. Process until smooth.
  • Add the remaining ingredients and process until they come together in a ball.
  • With a rubber spatula, scrape the cauliflower crust dough onto the middle of the parchment lined baking sheet.
  • Pat the dough into a 10-inch circle, making sure that it is evenly distributed.

Nutrition

Serving: 0.5of 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

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