Now you can have low carb gluten free pizza! So what's the star ingredient in this pizza dough? Cauliflower! It is transformed into pizza dough, so this way you don't have to feel guilty about having pizza! ♥
4 cups raw cauliflower, riced or 1 medium cauliflower head
1 egg, beaten
1 cup soft fresh goat cheese or 1 cup chevre cheese or 1 cup other soft cheese
1 teaspoon dried oregano
1 pinch salt
4 tbsp tomato sauce
4.5 oz fresh Mozzarella cheese, sliced
fresh basil (small bunch)
freshly ground black pepper
drizzle extra virgin olive oil
Preheat your oven to 400°F.
To make the cauliflower rice, pulse batches of raw cauliflower florets in a food processor, until a rice-like texture is achieved.
Fill a large pot with about an inch of water, and bring it to a boil. Add the “rice” and cover; let it cook for about 4-5 minutes. Drain into a fine-mesh strainer.
THIS IS THE SECRET: Once you’ve strained the rice, transfer it to a clean, thin dishtowel. Wrap up the steamed rice in the dishtowel, twist it up, then SQUEEZE all the excess moisture out! It’s amazing how much extra liquid will be released, which will leave you with a nice and dry pizza crust.
In a large bowl, mix up your strained rice, beaten egg, goat cheese, and spices. (Don’t be afraid to use your hands! You want it very well mixed.) It won’t be like any pizza dough you’ve ever worked with, but don’t worry– it’ll hold together!
Press the dough out onto a baking sheet lined with parchment paper. (It’s important that it’s lined with parchment paper, or it will stick.) Keep the dough about 1” thick, and make the edges a little higher for a “crust” effect, if you like.
Bake for 35-40 minutes at 400°F The crust should be firm, and golden brown when finished.
Now’s the time to add all your sauce,then add fresh mozzarella cheese. Return the pizza to the 400F oven,
Bake for another 8-10 minutes until cheese is melted. Let cool a bit before serving and add some more fresh basil leaves on top.Drizzle with extra virgin olive oil. Enjoy!! ♥