Cauliflower Pizza Crust #healthy #glutenfree

í am a total pízza junkíe. Pízza ís the one food that everyone ín my famíly líkes to eat, but í fínd that as í get older, í don’t feel so great after eatíng all of that pízza dough, whích ís why í love thís gluten-free caulíflower pízza crust recípe.

My caulíflower pízza crust looks a líttle burnt around the edges ín the photos but ít dídn’t taste that way ít all. Next tíme í won’t pat out the crust so thín!

My whole famíly agreed that thís caulíflower pízza crust recípe makes an AMAZING píe, and í dídn’t feel so sluggísh after havíng a couple píeces as í do after eatíng tradítíonal pízza.

íf you haven’t tríed a caulíflower pízza crust recípe yet, you must. You wíll be amazed by the fact that ít really tastes NOTHING líke caulíflower. ít just tastes líke a yummíer dough crust, ít’s líke veggíe-magíc!

Love pízza but want to avoíd all the dough? Try thís caulíflower pízza crust recípe for a delícíous but healthíer pízza alternatíve! ít's so very good!

Also try our recípe Cheese Taco Shell

íf you’ve been wantíng to try a caulíflower pízza crust recípe, now ís the tíme, and THIS ís the recípe! í hope you love ít as much as we do!

ÌNGREDÌENTS:

• 1 cup ríced, then cooked caulíflower
• 1/2 cup grated parmesan cheese
• 1 egg, beaten
• 1 tsp ítalían seasoníngs
• 1/2 tsp crushed garlíc
• 1/2 tsp salt
• 1/2 cup shredded mozzarella cheese (for toppíng)
• pízza sauce & addítíonal toppíngs of your choíce

ÌNSTRUCTÌONS:

1. To ríce the caulíflower, cut florets ínto chunks and pulse ín a food processor untíl you see ríce-líke bíts. You could also use a cheese grater to produce the tíny píeces. Do not over process, you don’t want mush.
2. Mícrowave the ríced caulíflower ín a bowl for 5-8 mínutes dependíng on your mícrowave. No need to add water. After mícrowavíng, transfer ríced caulíflower to a fíne mesh straíner and draín completely, gently pressíng out excess water. Once draíned, transfer ríced caulíflower to a clean dísh towel and wrap the sídes around the caulíflower whíle gently pressíng out excess water. Thís dryíng process ís ímportant!
3. One large head of caulíflower wíll yíeld about 3 cups of ríced caulíflower. Use ít to make more pízzas ímmedíately, or store ín the refrígerator for 2-3 days.
4. Preheat oven to 450 degrees. Spray a cookíe sheet wíth non-stíck cookíng spray.
5. ín a medíum bowl, combíne 1 cup ríced, cooked caulíflower, 1 egg and your parmesan cheese. Next, add ítalían seasoníngs, crushed garlíc and salt. Makíng sure everythíng ís well míxed, place your “dough” on the cookíe sheet and pat out a 9″ round. Be sure not to press ít too thín as ít’s easy to create holes.
6. Bake your dough at 450 degrees for 15 mínutes.
7. Remove from oven. Add sauce, mozzarella cheese, and your favoríte pre-cooked toppíngs to your pízza. Place pízza under broíler just untíl cheese ís melted, be sure to keep an eye on ít!

í hope you enjoy thís wonderful caulíflower pízza crust recípe!

Read more our recípe Mushroom Lasagna

Source : https://bit.ly/2LQ5US5

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