Time: 30 min.
Complexity: easily
Servings: 6

A pizza crust made entirely from low-carb vegetables sounds great in theory, but it often turns out too soggy. Here's the perfect solution: use leftover cauliflower from your juicer! Instead of puréeing the cauliflower in a food processor and squeezing out the excess liquid, you run the florets and trimmed stems through a juicer. The remaining dry pulp is perfect for pizza, and the crust turns out really crispy.

Ingredients:

• 1 small head cauliflower, florets and stems coarsely chopped (about 5 cups)
• 60 gr. grated Asiago cheese (about 1 cup)
• 1 large egg
• 0.5 tsp dried Italian seasoning or oregano
• 1 clove garlic, minced
• Olive oil for greasing
• 170 gr. grated mozzarella (about 1.5 tbsp.)
• 90 g chopped pepperoni (about 0.5 cups)
• Red pepper flakes for sprinkling
• 1/4 cup fresh basil leaves, torn

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

cauliflower, Asiago cheese, Italian seasonings, mozzarella cheese, pepperoni sausage, basil

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Preparation:

Step 1
• Position a rack in the center of the oven and place a baking sheet on it. Preheat the oven to 450°F (245°C).
Step 2
• Juice the cauliflower. Discard the juice or set it aside for another use (refrigerate and add to your morning smoothie).
Step 3
• Transfer the cauliflower flesh to a large bowl. Add the Asiago, egg, Italian seasoning, garlic, 1/2 teaspoon salt, and a few grinds of black pepper. Stir until the mixture is smooth and holds together when squeezed.
Step 4
• Line a flat cutting board with parchment paper and lightly grease it with oil. Form the cauliflower mixture into a 12-inch (30 cm) circle. Place the parchment paper and crust on a preheated baking sheet and bake until golden brown, 15–20 minutes.
Step 5
• Remove the crust from the oven and sprinkle it evenly with mozzarella. Add the pepperoni. Sprinkle with red pepper flakes. Bake until the cheese begins to bubble, about 4 minutes. Sprinkle with basil just before slicing and serving.

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