Cauliflower Crust Pizza | 620 Calories (Macros Below)


How to make our Cauliflower Crust Pizza! Read below for ingredients and directions. Recipe: 42 oz Cauliflower 2 Eggs ½ Cup FF Cheddar ½ Cup FF Mozzarella Italian Season Directions: Defrost frozen cauliflower. Preheat your oven to 400F. To make the cauliflower rice, pulse batches of cauliflower in a food processor, until a rice-like texture is achieved. THIS IS THE SECRET: Once you've strained the rice, transfer it to a clean, thin dishtowel/cheese cloth/flour cloth. Wrap up the riced cauliflower in the towel/cloth, twist it up, then SQUEEZE all the excess moisture out. You will be amazed how much extra liquid will come out. This is crucial for a nice and crispy pizza crust. Add cauliflower to a bowl with the rest of the ingredients and mix together until it forms a clumpy dough (don't be afraid to use your hands! You want it very well mixed), it won't be like any pizza dough you've ever worked with, see the video! Spread evenly on a pan and bake at 400 for 15-25 minutes. Flip the crust over and bake for another 15-25 minutes. You may need to bake longer based on how thin you get it and how crispy you want it. Remove the crust and add toppings. Place back in the oven and bake again until the cheese melts, about 10 minutes. Enjoy! Tip: You can make a bunch of cauliflower rice, strain it, and freeze what you don’t need for later! Or make a double batch of the pizza crust and freeze it for a quick meal another night. Macros: For our crust: 10f/66c/66p for the crust (620 Calories) For Pillsbury crust: 12f/186c/30p (960 Calories)

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