Preheat your oven to 400F
To make the cauliflower rice, pulse batches of raw cauliflower florets in a food processor, until a rice-like texture is achieved.
Fill a large pot with about an inch of water, and bring it to a boil. Add the “rice” and cover; let it steam for about 4-5 minutes. Drain into a fine-mesh strainer.
THIS IS THE SECRET:
Once you've strained the rice, transfer it to a clean, thin dishtowel.
Wrap up the steamed rice in the dishtowel, twist it up, then SQUEEZE all the excess moisture out!
It’s amazing how much extra liquid will be released, which will leave you with a nice and dry pizza crust.
In a large bowl, mix up your strained rice, beaten egg, goat cheese, and spices. (Don’t be afraid to use your hands! You want it very well mixed.) It won’t be like any pizza dough you've ever worked with, but don’t worry– it’ll hold together!
Press the dough out onto a baking sheet lined with parchment paper. (It’s important that it’s lined with parchment paper, or it will stick.) Keep the dough about 1/3? thick, and make the edges a little higher for a “crust” effect, if you like.
Bake for 35-40 minutes. The crust should be firm, and golden brown when finished.
Add all your favorites– sauce, cheese, and any other toppings you like.
Return the pizza to the oven, and bake an additional 5-10 minutes, just until the cheese is hot and bubbly.
Slice and serve immediately!
Time-Saving Tip: Make a double-batch of cauliflower pizza crusts, one for now and one for later.
After baking the crusts, wrap up the extra pizza crust in foil, and FREEZE it for a quick “frozen pizza” to enjoy another night! All you need to do is add toppings and bake at 400F, until the cheese is hot and bubbly.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (11g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 18 (72%)|
|Amt Per Serving||% DV|
|Total Fat 2g||3 %|
|Saturated Fat 1.1g||6 %|
|Monounsaturated Fat 0.5g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 27mg||8 %|
|Sodium 322.7mg||11 %|
|Potassium 17mg||0 %|
|Total Carbohydrate 0.2g||0 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 0.2g|
|Protein 1.7g||2 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 25
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