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Cauliflower Pizza Crust

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1 pizza crust Medium
Total: Active:
0 Ratings 

Ingredients (6)

  • 2 pounds cauliflower florets
  • 1 large egg, beaten
  • 1/3 cup fresh goat cheese, such as chèvre
  • 1 teaspoon dried oregano
  • 1/2 teaspoon sweet paprika
  • 1 teaspoon salt
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Nutritional Information
  • Calories462
  • Fat20.13g
  • Saturated fat11.53g
  • Trans fat0.02g
  • Carbs46.76g
  • Fiber18.97g
  • Sugar17.67g
  • Protein35.06g
  • Cholesterol213.6mg
  • Sodium2370.44mg
  • Nutritional Analysis per serving (1 servings) Powered by

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Cauliflower Pizza Crust

This recipe yields a simple gluten-free pizza crust that doesn’t rely on expensive wheat-flour substitutes. You start by chopping cauliflower florets into fine, even pieces in the food processor. Blanch-steam the pieces, cool slightly, then squeeze out as much moisture as possible. Combine with soft, fresh goat cheese, dried oregano, and paprika. Form into a circle on an oiled baking sheet, bake, then top and bake again. Once baked (and before topping), wrap and freeze this crust for up to 2 months.

For more healthy inspiration, check out our Gluten-Free Pizza Crust, Gluten-Free Banana-Blueberry Waffles, and Gluten-Free Buttermilk Biscuits.

Instructions

  1. 1Preheat the oven to 400°F. Add the cauliflower to the bowl of a food processor fitted with the blade. Pulse until they the florets break down into small, evenly sized pieces, each about the size of a grain of rice. (You’ll need to do this in 2 or 3 batches to avoid overfilling the processor.) Set aside.
  2. 2Bring 2 inches of water to boil in a large saucepan. Add the chopped cauliflower, cover, and steam until soft, 4 to 5 minutes. Drain the pieces and spread out onto a baking sheet lined with a clean kitchen towel. Set aside to cool for 10 minutes.
  3. 3Gather up the corners of the kitchen towel and wring out as much moisture as possible from the cauliflower pieces. (This is important—if the cauliflower mixture is too wet, it will not bind together well and your pizza will fall apart.)
  4. 4Dump the squeezed cauliflower into a large mixing bowl. Add the egg, goat cheese, oregano, paprika, and salt. Mix well, then transfer the mixture to a well-oiled sheet pan and form into a cohesive mound. Press the mixture out into an even, 1/3-inch circle.
  5. 5Bake the crust until it’s golden brown, 35 to 40 minutes.
  6. 6Add your toppings of choice and pop the pizza back into the oven for 5-10 minutes, or until the toppings are hot and bubbly.
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