Cauliflower Crust

By | September 15, 2016

Ingredients

  • 1 medium head of cauliflower
  • ½ cup shredded mozzarella
  • ¼ cup shredded Parmesan
  • ½ teaspoon salt
  • 1 egg

Preparation

Preheat oven to 400° and line a baking sheet with parchment paper. Remove leaves and stalk from cauliflower and break into florets. Pulse florets in a high-powered blender/food processor until cauliflower is approximately the size of rice. Steam for approximately 10 minutes. Allow cauliflower to cool. Place cooled cauliflower in a dish towel and squeeze out as much water as possible. In a bowl, combine cauliflower with both cheeses, salt and egg. Mix to combine. Turn dough onto baking sheet using your hands to form 1 or 2 circles, approximately ¼ inch thick.* Bake for 20 minutes. Add toppings of choice and bake again until cheese is melted and bubbly.

* Makes enough for 1 large or 2 smaller crusts. I prefer 2 because smaller crusts hold up better with cheese and toppings.

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Ingredients

  • 1 medium head of cauliflower
  • ½ cup shredded mozzarella
  • ¼ cup shredded Parmesan
  • ½ teaspoon salt
  • 1 egg
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