Start to finish: 40 minutes
Servings: 4 small pizza crusts, 1 per serving
4-5 cups “riced” cauliflower (buy it riced, or pulse in food processor until rice-sized)
1 egg
1/2 cup grated parmesan cheese
1/2 cup grated part-skim mozzarella cheese
1 1/2 teaspoons granulated garlic
2 teaspoons Italian seasoning
2 tablespoons of coconut flour (or other absorbent flour, such as oat or quinoa flour)
fine cornmeal for sprinkling, optional
salt and pepper
Heat oven to 400 F. Place the riced cauliflower in a microwave-safe dish with 2 tablespoons of water, cover and cook in microwave for 4-5 minutes, or until tender but not mushy. Remove from microwave, drain off water, gently pressing out excess moisture with a spoon, and cool.
Meanwhile, in a large bowl, whisk the egg with the cheeses, garlic and Italian seasoning. Place the cooled cauliflower in several paper towels, or in a thin clean dish towel, and gently but firmly squeeze out excess moisture. (You may be surprised by how much liquid you can squeeze out.)
Add the squeeze cauliflower to the egg and cheese mixture. Sprinkle in the coconut flour, salt and pepper and mix well. Mixture will not stick together like regular dough.
Line a baking sheet with parchment paper and spray with nonstick spray. Divide the dough into 3 or 4 mounds, and gently shape them into pizza crusts, doing your best to push the dough together to make clean edges. Bake until dark golden brown, about 20 minutes. Remove from the oven and let cool for 5-10 minutes. Flip with a spatula. If using, sprinkle the bottom of the sheet with a little cornmeal when you flip the crusts.
Top the crusts with any sauce, cheese, toppings and bake until melted, about 10 more minutes.
Tip: You can bake extra crusts without toppings and freeze them for future use.
Nutrition information per serving: 157 calories; 70 calories from fat; 8 g fat (4 g saturated; 0 g trans fats); 70 mg cholesterol; 495 mg sodium; 12 g carbohydrate; 4 g fiber; 3 g sugar; 11 g protein.
Melissa d’Arabian, Associated Press
