healthyeats: Personal Pan Cauliflower Pizza Crust

Prep time

20 mins

Cook time

47 mins

Total time

1 hour 7 mins

Author: Lauren Goslin

Serves: 1 pizza

Ingredients

8 oz chopped cauliflower florets (about 1 tightly packed cup of ‘riced’ cauliflower)
3 T. water
1 egg
1½ t. extra virgin olive oil (or use grapeseed or avocado oil if concerned about smoke points)
1½ t. nutritional yeast, almond meal, ground oats, or grated parmesan (if you’re unconcerned about dairy)
⅛ t. sea salt
¼ t. dried oregano
¼ t. dried basil
pinch garlic powder

Instructions

Make your cauliflower rice by either grating the pieces using a cheese grater or pulsing the florets in a food processor until finely chopped.
In a small saucepan, bring the three tablespoons of water to a boil.
Once boiling, add the cauliflower rice to the pan.
Turn the heat off (leave the pan on the burner), and cover the pan.
Let the pan sit covered for 10 minutes.
Preheat the oven to 400 degrees.
Remove the lid from the ‘rice’, and dump the contents into a fine-mesh sieve to drain a bit (there won’t be hardly any water).
Transfer the cooked cauliflower from the sieve to a clean dish towel.
Wrap the cauliflower in the towel, and squeeze out the excess water (there will be quite a bit!).
In a bowl, mix the egg, oil, and remaining ingredients.
Add in the squeezed cauliflower.
Mix everything until well combined.
Pour the contents of the bowl onto a parchment paper-lined cookie sheet.
Using a spoon, spread the mixture out into the shape of a small, round pizza (it should be about ⅓ of an inch thick). You can also use your spoon to create a little crust, if you like.
Place the pan into the oven, and bake the pizza for 40 minutes.
Remove the pizza, and increase your oven temperature to 450 degrees.
Top the pizza as you desire.
Once the oven has heated up, replace the pizza, and bake for 6-7 more minutes until toppings have cooked through.
Remove the pizza, cool, and enjoy!

Notes

Nutritional information is based on using extra virgin olive oil and nutritional yeast. Weight Watchers points (new system): 5

Nutrition Information

Serving size: 1 Calories: 200 Fat: 11.9 g Saturated fat: 2.4 g Unsaturated fat: 9.5 g Trans fat: 0 g Carbohydrates: 15.1 g Sugar: 5.9 g Sodium: 368 mg Fiber: 7.1 g Protein: 12.4 gCholesterol: 164 mg

Adapted from the original recipe

A few more notes:

I found that one cup of chopped cauliflower is equal to about 3.6 ounces.
I used this food scale (which I love) for my measurements. If you’re an cook/baker, this comes in very handy.
When spreading the mixture onto the parchment paper, don’t be alarmed if it appears too wet.
Also, when spreading the mixture onto the parchment paper, be sure to cover any holes and that you don’t see the paper showing through.
If you double the recipe, double all of the ingredients EXCEPT only add in an additional egg white instead of another whole egg.