This low carb pizza crust is made with cauliflower instead of flour. It’s a delicious way to keep enjoying your favorite toppings.
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| Prep Time | 15 min |
| Cook Time | 45 min |
| Servings |
servings
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Ingredients
- 1 head cauliflower cored and separated into florets
- 1/2 cup water
- 1/2 ounce Parmigiano-Reggiano cheese finely grated
- 1 ea egg large
- 1/2 tsp salt
- 2 ounces goat cheese fresh
- 1 pinch cayenne pepper to taste
Ingredients
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Instructions
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Puree cauliflower in a food processor until finely ground.
- Cook ground cauliflower, water, and salt together in a skillet over medium-high heat until fragrant and most of the water evaporates, 5 to 6 minutes. Cool completely.
- Transfer cauliflower to the center of a clean dish towel. Wrap and squeeze tightly to remove all excess moisture. You should have about 1 1/2 cups cauliflower pulp.
- Stir cauliflower, goat cheese, Parmigiano-Reggiano cheese, egg, and cayenne pepper together in a bowl to form a soft dough. Gather dough into a ball and place in the center of the prepared baking sheet. Press dough into circle about 1/4-inch thick.
- Bake in the preheated oven until golden brown and set, about 40 minutes. Cool and turn crust over before topping.
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