I struggled with a similar recipe for a long time but for the life of me couldn't get a 'small' version of this pizza to work. Every time I tried to make this pizza, I ended up with either a pie far to large for me to eat before it went bad or else something more akin to goo than pizza crust. And yet, it was so simple 1-1-1 (similar to, but much more successful than a certain former politicians SIMS-derived 999 tax plan). The texture isn't perfect (I'll be posting the ideal texture version in a few minutes), but the flavor is excellent! This is probably my favorite crust, especially with some red pepper flakes mixed in for just a smidgeon of heat.
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| Oh pizza, it's good to have you back |
Ingredients:
Riced cauliflower - 1 cup
Shredded Lowfat Mozzarella - 1 cup
Egg - 1
Dried Basil - 1 Tbsp
Dried Oregano - 1 Tbsp
Salt - 2 tsp (not a 1, but hey) (UPDATE: omit the salt if using storebought mozzarella, it's plenty salty)
Red Pepper Flakes - 1 Tbsp (optional)
Preparation:
Preheat your oven to 375F
Microwave the cauliflower until soft. Place cauliflower in a dish towel and wring out excess moisture (this is key!).
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| You don't have to bleach the towel, but do make sure it's clean |
Mix the still hot, now dry-ish cauliflower with the remaining ingredients thoroughly.
Spread your 'dough' over a parchment lined baking sheet, aiming for roughly 1/4 in uniform thickness.
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| Just about perfect |
Remove from the oven, top as desired, account for nutrition info of toppings, return to oven until surface cheese thoroughly melted.
Cut into quarters, eat & store the remainder in a solid-walled container with parchment between slices. Good for roughly 1 week.
Nutrition (per 1/4 crust)
Calories: 73
Fat: 1 g
Carbs: 4 g
Protein: 11 g
Sodium: 895 mg
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