Cauliflower Pizza Crust
A low carbohydrate pizza base made with cauliflower.
Ingredients
700 g cauliflower, trimmed, cut to fit the feed tube
1 egg, lightly beaten
0.5 tsp garlic powder
0.5 tsp dried basil
0.5 tsp dried oregano
50 g mozzarella, grated
salt, to taste
pepper, to taste
pizza topping, as needed
Instructions
STEP 1/4
Preheat the oven to 200ºC
Line the baking tray with lightly greased parchment paper
Assemble the Food Processor attachment to the machine
Fit the Knife Blade to the machine
STEP 2/4
Add cauliflower into the Food Processor bowl
Attach the lid and ensure it is locked into place
Pulse until the mixture resembles breadcrumbs
Transfer cauliflower mixture into a medium heatproof bowl
Microwave the cauliflower uncovered for about 4-5 minutes on high
Alternatively, place the cauliflower in a large frying pan
Sauté on medium heat for 8-10 minutes
Transfer the cooked cauliflower onto a clean tea towel placed on the work surface
Spread out the cauliflower to allow it cool quickly
Let cool for at least 5 minutes
STEP 3/4
Once cool, bring together the ends of the tea towel, tightly wrapping the cooked cauliflower
Hold over a medium bowl, then squeeze as much liquid as possible out into the bowl
Unwrap the tea towel and transfer the cauliflower into a large bowl
Add egg, spices, grated mozzarella, salt and pepper into the large bowl
Stir until combined
STEP 4/4
Press the mixture onto the prepared baking tray
Shape the base with your hands into a desired size
The thinner and flatter you can press the base, the better
Keep it as even as possible for a sturdy result
Transfer the baking tray into the oven
Bake at 200ºC for 15 minutes
Turn the base over and cook for a further 5-10 minutes until the crust is firm and dry
Remove from the oven
Add the chosen pizza topping to the pizza base
Bake at 200ºC for 5- 10 minutes
To Serve
Leftovers can be stored in the fridge for up to a week, or in the freeze for up to 3 months
Cauliflower Pizza Crust
A low carbohydrate pizza base made with cauliflower.
Ingredients
700 g cauliflower, trimmed, cut to fit the feed tube
1 egg, lightly beaten
0.5 tsp garlic powder
0.5 tsp dried basil
0.5 tsp dried oregano
50 g mozzarella, grated
salt, to taste
pepper, to taste
pizza topping, as needed
Instructions
STEP 1/4
Preheat the oven to 200ºC
Line the baking tray with lightly greased parchment paper
Assemble the Food Processor attachment to the machine
Fit the Knife Blade to the machine
STEP 2/4
Add cauliflower into the Food Processor bowl
Attach the lid and ensure it is locked into place
Pulse until the mixture resembles breadcrumbs
Transfer cauliflower mixture into a medium heatproof bowl
Microwave the cauliflower uncovered for about 4-5 minutes on high
Alternatively, place the cauliflower in a large frying pan
Sauté on medium heat for 8-10 minutes
Transfer the cooked cauliflower onto a clean tea towel placed on the work surface
Spread out the cauliflower to allow it cool quickly
Let cool for at least 5 minutes
STEP 3/4
Once cool, bring together the ends of the tea towel, tightly wrapping the cooked cauliflower
Hold over a medium bowl, then squeeze as much liquid as possible out into the bowl
Unwrap the tea towel and transfer the cauliflower into a large bowl
Add egg, spices, grated mozzarella, salt and pepper into the large bowl
Stir until combined
STEP 4/4
Press the mixture onto the prepared baking tray
Shape the base with your hands into a desired size
The thinner and flatter you can press the base, the better
Keep it as even as possible for a sturdy result
Transfer the baking tray into the oven
Bake at 200ºC for 15 minutes
Turn the base over and cook for a further 5-10 minutes until the crust is firm and dry
Remove from the oven
Add the chosen pizza topping to the pizza base
Bake at 200ºC for 5- 10 minutes
To Serve
Leftovers can be stored in the fridge for up to a week, or in the freeze for up to 3 months