A good way of sneaking some vegetables inside of the pizza… It’s very hard to tell the crust is made of cauliflower!
And it’s a great way of having a low-carb, high-fiber dinner.
Don’t be skeptical and give it a try. It is delicious!
- 1 big cauliflower or 5 cups (600g) of cauliflower rice
- 2 eggs
- 1/4-1/2 tsp salt
- 1 tsp oregano
- 3/4 cup grated parmesan (70g)
- Put the cauliflower rice in two batches in the microwave for 5 minutes. Afterwards, put all the cooked cauliflower into a clean teatowel, fold it and squeeze as much water as you can. If your arms are starting to hurt, you are doing it right. You should spend 5 or 10 minutes doing this, so the final result has good consistency.
- Once squeezed properly, mix all the ingredients and preheat your oven to 180C
- Poner la masa sobre un papel de horno en una bandeja de horno y darle forma con las manos.
- The thickness depends on your taste, but it should be even. For pizza I make it 0.3 cm thick, but you can also make tortillas making it very thin, and later on use them for wraps.
- Bake until golden. It is a good idea to put it on the lower part of the oven for the last couple of minutes so that the base doesn’t end up soggy.
- Take out of the oven, put the toppings you like, bake it for a couple more minutes so the cheese melts, and… voilà!
- Nutritional information, for half a pizza (recipe makes two pizzas)
- 137 kCal
- 5.2 g net carbs, 3 g fiber, 8.2 g total carbs
- 11.9 g protein
- 7 g fat