Cauliflower Pizza Crust
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
12 ounces cauliflower florets, fresh or frozen1/2 cup shredded reduced-fat Italian blend cheese2 teaspoons Italian herb blendpinch cayenne pepper1 egg white, beaten
Preheat the oven to 450 degrees.
Flip over two baking sheets so the bottom faces up. Coat with cooking spray. (You can also use two pizza stones.)
Cook the cauliflower with 1/2 cup water until tender, either on the stovetop in a covered saucepan or in the microwave.
Drain any excess water and allow the cauliflower to cool slightly.
Finely chop the cauliflower (or use a box grater or ricer).
In a medium bowl, combine the chopped or grated cauliflower with the cheese, herbs and cayenne pepper. Stir in the egg white.
Divide the "dough" in half and place each portion on a prepared baking sheet.
Use a large spoon to flatten the "dough" into an 8-inch circle.
Bake on the top oven racks for 15-17 minutes.
Top as desired (calories not included) and bake until toppings have cooked through.
Serving Size: Makes 2 eight-inch pizza crusts, 4 wedges per pizza, 2 wedges per serving
Flip over two baking sheets so the bottom faces up. Coat with cooking spray. (You can also use two pizza stones.)
Cook the cauliflower with 1/2 cup water until tender, either on the stovetop in a covered saucepan or in the microwave.
Drain any excess water and allow the cauliflower to cool slightly.
Finely chop the cauliflower (or use a box grater or ricer).
In a medium bowl, combine the chopped or grated cauliflower with the cheese, herbs and cayenne pepper. Stir in the egg white.
Divide the "dough" in half and place each portion on a prepared baking sheet.
Use a large spoon to flatten the "dough" into an 8-inch circle.
Bake on the top oven racks for 15-17 minutes.
Top as desired (calories not included) and bake until toppings have cooked through.
Serving Size: Makes 2 eight-inch pizza crusts, 4 wedges per pizza, 2 wedges per serving
Nutritional Info Amount Per Serving
- Calories: 70.5
- Total Fat: 2.6 g
- Cholesterol: 7.6 mg
- Sodium: 140.2 mg
- Total Carbs: 7.9 g
- Dietary Fiber: 3.6 g
- Protein: 6.7 g
Member Reviews
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PITDDRAGON
Tip w/ the chopping: Food processor. Then just add the cheese and stuff and give it a couple spins with the blade, and add the egg white in a couple sections, and give it a couple more spins. The finer the chop, the better it seems to hold together.
Also, don't ignore the "split in half" thing. - 10/4/13
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CD12712698
I was worried it would be too thick, as some posters had commented. I ended up going WAY too thin, & having to scrape what was salvageable off the pan and eating that. The flavor was good, but I messed it up, so I'll be making it again, and hopefully giving it 5 stars! (And avoiding user error) - 4/15/14