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.