No Flour Pizza Crust (8 net carbs per serve)
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 463.6
- Total Fat: 31.5 g
- Cholesterol: 349.9 mg
- Sodium: 1,085.4 mg
- Total Carbs: 10.7 g
- Dietary Fiber: 2.7 g
- Protein: 35.9 g
View full nutritional breakdown of No Flour Pizza Crust (8 net carbs per serve) calories by ingredient
Introduction
This is my adaptation of a wonderful cauliflower pizza crust I found online. Tried it, LOVED it. It's completely ruined me for bread-based pizza now. This is my adaptation of a wonderful cauliflower pizza crust I found online. Tried it, LOVED it. It's completely ruined me for bread-based pizza now.Number of Servings: 1
Ingredients
-
1 tightly packed cup of grated cauliflower
1/2 cup shredded parmesan cheese
1/4 cup shredded cheddar cheese
1/3 cup of chopped fresh parsley
1 clove garlic, finely chopped
1 medium egg
Black pepper to taste
You'll also need a sheet of baking (grease-proof) paper, oven tray and a clean and dry dish cloth.
Tips
The first time I tried this recipe I topped it with chopped up pork sausages, cherry tomatoes and extra cheddar cheese. Tonight I'm topping it with thinly sliced chorizo, fresh basil leaves, sliced bell peppers and cherry tomatoes. See photo :-)
Directions
Leave the oven tray in the oven to heat up.
If your cauliflower isn't grated yet, that's the next step. Grate it so that it looks like rice. Measure it by tightly packing it into a cup.
Place the grated cauliflower into a microwave-proof bowl, cover with a plate and microwave for 5 minutes. Then pour the cooked cauliflower onto the clean dish cloth and let it cool for a few minutes.
While it's cooling, shred and combine the other ingredients together in a bowl. Set aside.
When the cauliflower is cool enough to handle, lift the sides of the dish cloth (with the cauliflower inside), and use it to wring out any excess moisture from the cauliflower. Really wring out the moisture as much as you can.
Then spoon the cauliflower to your other ingredients and mix by hand until everything is combined.
Spoon the mixture onto a sheet of baking paper and flatten it out into a pancake/pizza shape. Tidy up the sides as much as possible. Take the hot oven tray out and transfer the pizza base (still on the baking paper) onto the tray.
Cook for around 20-30 minutes or until the crust is looking lovely and brown. The browning helps to 'crispify' the crust so that it isn't too crumbly.
Once the crust is browned and beginning to crisp, take it out of the oven. You can top it with your favourite toppings and then return to the oven for another 10-15 minutes. Keep it on the baking paper and tray until the recipe is ready for serving.
By the way... the secret to making the crust keep its shape is the cheesy crust. The egg binds the ingredients, but while the crust is cooking, it's the cheese turning brown and crispy that turns grated ingredients into a pizza base!
Serving Size: Makes 1 single serve pizza (of a decent size)
If your cauliflower isn't grated yet, that's the next step. Grate it so that it looks like rice. Measure it by tightly packing it into a cup.
Place the grated cauliflower into a microwave-proof bowl, cover with a plate and microwave for 5 minutes. Then pour the cooked cauliflower onto the clean dish cloth and let it cool for a few minutes.
While it's cooling, shred and combine the other ingredients together in a bowl. Set aside.
When the cauliflower is cool enough to handle, lift the sides of the dish cloth (with the cauliflower inside), and use it to wring out any excess moisture from the cauliflower. Really wring out the moisture as much as you can.
Then spoon the cauliflower to your other ingredients and mix by hand until everything is combined.
Spoon the mixture onto a sheet of baking paper and flatten it out into a pancake/pizza shape. Tidy up the sides as much as possible. Take the hot oven tray out and transfer the pizza base (still on the baking paper) onto the tray.
Cook for around 20-30 minutes or until the crust is looking lovely and brown. The browning helps to 'crispify' the crust so that it isn't too crumbly.
Once the crust is browned and beginning to crisp, take it out of the oven. You can top it with your favourite toppings and then return to the oven for another 10-15 minutes. Keep it on the baking paper and tray until the recipe is ready for serving.
By the way... the secret to making the crust keep its shape is the cheesy crust. The egg binds the ingredients, but while the crust is cooking, it's the cheese turning brown and crispy that turns grated ingredients into a pizza base!
Serving Size: Makes 1 single serve pizza (of a decent size)
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