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Description

Craving pizza but needing to be careful with carbs, dairy, and/or saturated fat? Look no further than this incredible Dairy-Free Cauliflower Pizza. Unlike most cauliflower crusts that rely on heavy amounts of cheese for structure, this crust bakes up crisp and sturdy with just cauliflower, cornstarch, and egg.

Ingredients

  • 24 ounces frozen riced cauliflower
  • 1/2 teaspoon garlic powder
  • 1 teaspoon salt
  • black pepper
  • 1 eggs
  • 1/2 cup corn starch
  • 1 egg whites
  • 1/3 cup pizza sauce (or marinara sauce)
  • 3/4 cup mozzarella cheese (or shredded “pizza blend”, dairy or non-dairy)
  • 1/2 teaspoon Italian seasoning

Directions

  1. Preheat the oven to 425° F.
  2. Line a large pizza stone or baking sheet with parchment paper, and spray liberally with nonstick cooking spray. Set aside.
  3. Place the bags of frozen riced cauliflower into the microwave. Thaw according to package directions.
  4. Set a large fine-meshed sieve over the sink. Turn the riced cauliflower into the sieve and strain
  5. Lay a large clean dish towel flat on a countertop.
  6. Carefully turn the drained riced cauliflower into the center of the dish towel.
  7. Gather the towel into around the riced cauliflower, creating a sack.
  8. Hold the towel sack over the sink, and firmly squeeze the riced cauliflower to remove as much water as possible. Continue squeezing until no more water drips out.
  9. Transfer the squeezed cauliflower from the towel to a large mixing bowl.
  10. Lay two sheets of paper towels on top of the riced cauliflower. Press down firmly to remove any last traces of water. Discard the paper towel.
  11. Season the cauliflower with the garlic powder, salt, and black pepper, to taste. Add the egg and the cornstarch.
  12. Using a large fork, mix vigorously until the riced cauliflower is thoroughly coated in the egg and cornstarch. It will be slightly wet and pale yellow in color.
  13. Divide the cauliflower into two equal mounds on either side of the baking sheet.
  14. Using clean hands, gently pat each mound into a circle approximately ½” thick and 7-8” in diameter. Make sure the mixture is packed firmly together, with no loose pieces of riced cauliflower.
  15. Transfer the baking sheet to the bottom rack of the oven.
  16. Bake the cauliflower crusts for 30-33 minutes, until browned on the edges and slightly golden on top.
  17. Open the oven door and quickly brush the surface of each cauliflower crust with a thin layer of egg white. There will be some egg white left unused.
  18. Close the oven and continue baking the crusts for 4-5 minutes longer.
  19. Remove the baking sheet from the oven.
  20. Spoon a generous 2 Tablespoons of pizza sauce onto the center of each cauliflower crust. Use the back of a spoon to spread it into an even layer, leaving a ½” border around the sauce.
  21. Sprinkle an equal amount of cheese over each cauliflower crust.
  22. Sprinkle the Italian seasoning over the cauliflower crusts.
  23. Return the baking sheet to the oven.
  24. Bake for 10-11 minutes, until the cheese is melted and golden.
  25. Remove the baking sheet from the oven.
  26. Allow the cauliflower crust pizzas to cool on the baking sheet for 2-3 minutes.
  27. Slice and serve.
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NutritionView more

110Calories
Sodium28%DV660mg
Fat4%DV2.5g
Protein8%DV4g
Carbs6%DV17g
Fiber4%DV<1g

PER SERVING *

Calories110Calories from Fat25
% DAILY VALUE*
Total Fat2.5g4%
Saturated Fat1g5%
Trans Fat
Cholesterol55mg18%
Sodium660mg28%
Potassium75mg2%
Protein4g8%
Calories from Fat25
% DAILY VALUE*
Total Carbohydrate17g6%
Dietary Fiber<1g4%
Sugars0g0%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.