This cauliflower pizza crust is so delicious and low-carb. A step-by-step recipe which will guarantee a crispy crust which is also soft at the centre.
Preheat the oven to 200°C. Steam the cauliflower florets till just tender. Then pulse it in a food processor till it becomes a rice-like texture. Once you have your cauliflower rice, place it in a muslin cloth and squeeze all the water out. This is the MOST important step. Keep squeezing till you manage to get all the moisture out of the cauliflower rice. If you don’t manage to squeeze all the water out then you won’t be able to get a dry crust which can be picked up.
Once it is very dry, mix it with the goats cheese, egg, cornstarch, oregano and salt. Make sure it is well mixed. It is not a traditional dough and more resembles a wet mixture.
Line a baking tray with parchment paper and place a handful of the cauliflower mixture on the paper. Using your hands and a spatula, press and shape the dough till you get the same shape as a pizza. It should be between 1/4" to 1/2" thick.
Bake until the top is golden which is around 25 minutes. Then flip the crust over and bake for another 5 to 10 minutes.
Remove from the oven and add the pizza sauce and toppings like cheese, vegetables, chicken or pepperoni. Make sure you keep the toppings minimal so that the crust does not rehydrate and become soggy. Bake for an additional 5 minutes till the cheese gets hot and bubbly. Serve warm.
Serving Size 1 small-medium pizza
Servings 4
Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.