This recipe is, of the many, my favorite for making cauliflower pizza base. Cauliflower is truly a wild card in the kitchen, especially in the low carb one. Making cauliflower rice is very simple (just blend it!) but also transforming cauliflower into a good base to garnish like a "real" pizza is not at all difficult and allows you to save many calories and many carbohydrates.
Cauliflower pizza base
Ingredients for a large base (8 wedges)
- A large cauliflower (rosettes only, about 680-700g)
- 150g of grated Parmesan
- 1 large egg
- herbs and spices to taste
Preparation
- 1) Preheat the oven to 205°. Line a pizza pan with a sheet of parchment paper
- 2) Chop the cauliflower until it turns into rice
- 3) Stew the cauliflower in a pan for at least 10 minutes (it must have a soft consistency)
- 4) In a bowl, whisk the egg with the Parmesan and herbs, if using
- 5) When the cauliflower has softened wrap it in a clean cloth and squeeze it well to make it lose the excess water then add it to the egg and Parmesan and mix everything together well
- 6) Spread the dough on the baking paper. It should be about 0.5cm thick at the end
- 7) Bake in the oven for about 20 minutes until it browns
- 8) Remove from the oven and let it cool for about ten minutes, then garnish with the sauce you want and put it back in the oven to cook for about 10 minutes or in any case until any cheese has melted
Macros for a wedge
- 106 calories
- 6g Fat
- 10g Protein
- 3g Net Carbs
