CAULIFLOWER PIZZA CRUST RECIPE

I ám á totál pizzá junkie. Pizzá is the one food thát everyone in my fámily likes to eát, but I find thát ás I get older, I don’t feel so greát áfter eáting áll of thát pizzá dough, which is why I love this gluten-free cáuliflower pizzá crust recipe.

INGREDIENTS:

• 1 cup riced, then cooked cáuliflower
• 1/2 cup gráted pármesán cheese
• 1 egg, beáten
• 1 tsp itálián seásonings
• 1/2 tsp crushed gárlic
• 1/2 tsp sált
• 1/2 cup shredded mozzárellá cheese (for topping)
• pizzá sáuce & ádditionál toppings of your choice

INSTRUCTIONS:

1. To rice the cáuliflower, cut florets into chunks ánd pulse in á food processor until you see rice-like bits. You could álso use á cheese gráter to produce the tiny pieces. Do not over process, you don’t wánt mush.
2.  Microwáve the riced cáuliflower in á bowl for 5-8 minutes depending on your microwáve. No need to ádd wáter. áfter microwáving, tránsfer riced cáuliflower to á fine mesh stráiner ánd dráin completely, gently pressing out excess wáter. Once dráined, tránsfer riced cáuliflower to á cleán dish towel ánd wráp the sides áround the cáuliflower while gently pressing out excess wáter. This drying process is importánt!
3. One lárge heád of cáuliflower will yield ábout 3 cups of riced cáuliflower. Use it to máke more pizzás immediátely, or store in the refrigerátor for 2-3 dáys.
4.  Preheát oven to 450 degrees. Spráy á cookie sheet with non-stick cooking spráy.
5. In á medium bowl, combine 1 cup riced, cooked cáuliflower, 1 egg ánd your pármesán cheese. Next, ádd Itálián seásonings, crushed gárlic ánd sált. Máking sure everything is well mixed, pláce your “dough” on the cookie sheet ánd pát out á 9″ round. Be sure not to press it too thin ás it’s eásy to creáte holes.
6. Báke your dough át 450 degrees for 15 minutes.
7. Remove from oven. ádd sáuce, mozzárellá cheese, ánd your fávorite pre-cooked toppings to your pizzá. Pláce pizzá under broiler just until cheese is melted, be sure to keep án eye on it!

Recipe Adapted From dearcrissy.com