Cauliflower Pizza Crust

Votes: 1

Time: 35 min.
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 267, total fat 17 G., saturated fats 9 G., proteins 20 G., carbohydrates 11 G., fiber 2 G., cholesterol 85 mg, sodium 975 mg, sugar 5 G.

It's hard to believe, but you can make pizza without flour! This pizza crust is made with shredded cauliflower, cheese, and egg, with Italian herbs for a stunning flavor. After baking, it turns out deliciously crispy around the edges. Top it with mozzarella and slices of prosciutto, and this low-carb, gluten-free pizza is a crowd-pleaser.

The recipes use measuring containers with the following volumes:
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.

Ingredients for the recipe:

1 small head cauliflower, finely chopped (about 5 cups)
60 g grated Asiago cheese (1 cup)
1 large egg
0.5 tsp dried Italian seasoning or oregano
1 clove garlic, minced
Olive oil
1.5 tbsp. grated mozzarella (170 gr.)
0.5 tbsp. marinara sauce
4 slices prosciutto (30 g), cut into strips
Crushed red pepper flakes for sprinkling
1/4 cup fresh basil leaves, arugula, or grape tomatoes, for serving
Special equipment: pizza stone or baking sheet; pizza peel, flat cutting board or baking sheet; clean kitchen towel

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: cauliflower, Asiago cheese, Italian seasonings, marinara sauce

Cooking the dish according to the recipe:

Preheat a pizza stone or empty baking sheet in the oven to 450°F (245°C).
Place the cauliflower in a food processor and pulse until finely chopped and the consistency of couscous; you should have about 4 cups of shredded cauliflower.

Transfer the cauliflower to a large bowl. Add the Asiago powder, egg, Italian seasoning, garlic, 1/2 teaspoon salt, and a few grinds of black pepper. Toss until the mixture comes together when squeezed. Place on a clean kitchen towel and squeeze out as much moisture as possible.
Line a pizza peel, flat cutting board, or baking sheet with parchment paper and lightly oil. Spread the cauliflower mixture into a 12-inch (30 cm) circle. Place the parchment paper on a preheated pizza pan and bake until light golden brown and dark around the edges, about 15 minutes.
Remove the crust from the oven, sprinkle with mozzarella, and spread marinara sauce on top (this will prevent the crust from getting soggy and the cheese from sliding). Top with prosciutto and a generous pinch of crushed red pepper. Return to the pizza stone and bake until bubbly, about 4 minutes. Just before serving, garnish with basil, arugula, and tomatoes.

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