Cauliflower-Crust Pizza
Ingredients
1 head cauliflower, separated into florets
½ cup (2 oz/60 g) grated Parmesan cheese
1 large egg
½ teaspoon dried oregano
½ teaspoon salt
Instructions
Preheat the oven to 400°F (200°C). Place the cauliflower in the bowl of a food processor. Pulse until the cauliflower is broken down and resembles grains of rice. Measure out 3 cups (12 oz/375 g) cauliflower rice and discard or save the rest for another use. Place the cauliflower rice in a large bowl, cover, and microwave until soft, 3 to 4 minutes. Let cool slightly, then transfer to a clean kitchen towel, and squeeze out as much liquid as possible.
Return the dried cauliflower to the bowl. Add the parmesan, egg, oregano, and salt and stir to combine. Line a baking sheet with parchment, and spray the parchment with cooking spray. Scrape the cauliflower mixture onto the surface and pat into a thin and even round.
Bake until the crust is golden, 20 to 22 minutes. Add your favorite toppings, return to the oven, and bake until the sauce is bubbling, cheese is melted, and toppings are heated through, about 5 minutes longer.
Makes 1 pizza crust
Nutrition Facts (per ¼ pizza crust)
Calories 98
Protein 8 g
Carbs 8 g
Fiber 3 g
Sugar 3 g
Total fat 5 g
Saturated fat 2 g
Sodium 506 mg
This information is for educational purposes only and is not intended as a substitute for medical diagnosis or treatment. You should not use this information to diagnose or treat a health problem or condition. Always check with your doctor before changing your diet, altering your sleep habits, taking supplements, or starting a new fitness routine.
Becky Duffett
Becky Duffett is a contributing nutrition editor for Fitbit and a lifestyle writer with a passion for eating well. A former Williams-Sonoma cookbook editor and graduate of San Francisco Cooking School, she’s edited dozens of cookbooks and countless recipes. City living has turned her into a spin addict—but she’d still rather be riding a horse. She lives in the cutest neighborhood in San Francisco, spending weekends at the farmers’ market, trying to read at the bakery, and roasting big dinners for friends.
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