Cauliflower Pizza Crust

Cauliflower crust is the easiest way to enjoy gluten-free pizza—it involves less ingredients, less time to prepare, and boasts considerably more nutrients than a typical starchy gluten-free crust.

Cauliflower Pizza Crust

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Ingredients

• 2 pounds cauliflower florets, riced
• 1 egg, beaten
• 1/3 cup soft goat cheese (chèvre)
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/2 teaspoon garlic powder
• 1 pinch of salt
• Preferred toppings

Ingredients 2 pounds cauliflower florets, riced 1 egg, beaten 1/3 cup soft goat cheese (chèvre) 1 teaspoon dried oregano 1/2 teaspoon dried basil 1/2 teaspoon garlic powder 1 pinch of salt Preferred toppings

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Instructions

1. Preheat oven to 400°F. Pulse batches of raw cauliflower florets in a food processor until a "snowy" rice-like texture is achieved.
2. Bring a large pot with about a half-inch of water to a boil. Add the cauliflower rice, cover, and cook for 5 minutes. Drain.
3. After straining, transfer cauliflower rice to a clean, thin dishtowel, wrap it up, and squeeze out the excess moisture. (Be careful: It will be hot!)
4. In a large bowl, mix the cauliflower rice with goat cheese, spices, and beaten egg. Mix well with your hands.
5. Line a baking sheet with parchment paper and press the dough out into your desired shape, about 1/3" thick.
6. Bake for 30 minutes at 400°F, or until firm and golden brown.
7. Remove the crust from the oven and add your desired toppings. Return to the oven for an additional 5-10 minutes, or until the cheese is hot and bubbly.
8. Slice and serve immediately.

Recipe Notes

Adapted from The Detoxinista