Cauliflower Pizza Crust
makes 1 large crust
Recipe courtesy of Detoxonista
4 cups raw cauliflower rice
1 egg, beaten
1/3 cup soft goat cheese (chevre)
1 teaspoon dried oregano
pinch of salt
Preheat your oven to 400F
Step 1: Begin by making your cauliflower “rice.”
Simply pulse batches of raw cauliflower florets in a food processor, until a rice-like texture is achieved.
Step 2: Cook & Strain the rice.
Fill a large pot with about an inch of water, and bring it to a boil. Add the “rice” and cover; let it cook for about 4-5 minutes. Drain into a fine-mesh strainer.
The secret from Detoxonista:
Once you’ve strained the rice and let it cool a bit, transfer it to a clean, thin dishtowel.
Wrap up the steamed rice in the dishtowel, twist it up, then SQUEEEEEEEZE all the excess moisture out!
It’s amazing how much liquid will be released, which will leave you with a nice and dry pizza crust.
Step 3: Make & Shape the dough.
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, which is not to be confused with WAX paper– they’re very different!)
Keep the dough about 1/3″ thick, and make the edges a little higher for a “crust” effect, if you like.
Step 4: Bake!
Bake for 35-40 minutes at 400F.
The crust should be firm, and golden brown when finished.
Step 5: Load on the Toppings!
Now’s the time to add all your favorites– sauce, cheese, and any other toppings you like.
Return the pizza to the 400F oven, and bake an additional 5-10 minutes, just until the cheese is hot and bubbly.
Then slice and serve immediately!
Time-Saving Tip: Make a double-batch of cauliflower pizza crusts–> make one for now, and save one for later. After baking the crusts wrap it in foil and FREEZE it for a quick “frozen pizza” to enjoy another night! Simply thaw, add your toppings and bake at 400F, as directed below, until the cheese is hot and bubbly. You could also add the toppings before freezing but I never know what I am in the mood for so like to keep the canvas open!
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