I have been working on the perfect cauliflower pizza crust for a while now and I can say that I finally got it just right!
1/2 head of cauliflower
1/4 cup shredded parmesan cheese
1 tsp garlic salt
1 tsp parsley
1 tsp basil
1 tbsp. coconut flour
1 farm fresh egg
Cut up cauliflower into large chucks and pulse in a food processor (you can also cut or grate into small pieces) until it is small ‘rice like’ pieces. Transfer into a small pan and cook on the stove with 1 tbsp. water for 3-4 minutes covered (or microwave covered for 3-4 minutes). Dump out any remaining water and allow cauliflower to cool on a large tea towel. Once cool you will want to wring out as much moisture as possible. Put cauliflower and all the remaining ingredients into a large bowl. Mix well, use your hands and make a dough. Place dough on a oiled piece of parchment paper (I used coconut oil cooking spray and it worked great). Shape into a circle and cook in the over at 425 for 10 minutes or until golden brown. Allow crust to cool for a few minutes and then flip it over and carefully peel off the parchment paper. Add toppings to the flipped side and cook for an additional 8 minutes. ENJOY!
*Note ~ you may want to double the recipe and make two pizza’s to feed the family. Tastes great with a side salad and roasted asparagus.
Add whatever toppings you like. I allow my two year old to help with this part. We added sauce, turkey pepperoni, spinach and whole milk mozzarella. Super good!
The crust should hold together nicely. Tastes delicious and guilt free; ENJOY!