Goat Cheese Pizza Crust

Prep Time: 15 minutes                   Cook Time: 35 minutes                   Add to MyFitnessPal

 

This crust is also excellent and has a heartier, easier to hold texture than the 1:1:1 crust. The flavor is ever so slightly tangy with the goat cheese and the higher dose of cauliflower is excellent - though I admit I still prefer the flavor of the other crust. The major advantage of this crust is after the initial bake, you can freeze the crust with 'raw' toppings easily and then pull it out and stick in the oven at 400F until a desired done-ness is achieved - homemade frozen pizza! 

 

Smoked Goat Pizza - A Great Use of Leftovers

 

Ingredients:

Riced cauliflower - 4 cup

Soft goat cheese (chevre) - 1/3 cup

Egg - 1

Dried Basil - 1 Tbsp

Dried Oregano - 1 Tbsp

Salt - 2 tsp (UPDATE: omit the salt if using storebought mozzarella, it's plenty salty)

Red Pepper Flakes - 1 Tbsp (optional)

 

Preparation:

Preheat your oven to 400F

 

Microwave the cauliflower until soft. Place cauliflower in a dish towel and wring out excess moisture (this is key!). 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.

 

Bake for 35 minutes or until just dry and beginning to nicely brown.

 

Just about perfect - the silicone mat also works if you prefer over parchment

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 in the refrigerator.

 

Nutrition (per 1/4 crust)

Calories: 83

Fat: 4 g

Carbs: 6 g

Protein: 4 g

Sodium: 136 mg