- PREP TIME: 10 minutes
- COOK TIME: 15 minutes
- SERVINGS: 2
- LEVEL: Easy
One of the best low-carb pizzas recipes ever. Kids love it, too!
- 2 cups riced cauliflower
- 1/2 cup shredded Parmesan
- 3/4 cup grated whole milk mozzarella, divided into 1/4 cup and 1/2 cup
- 1 egg, lightly beaten
- 1 minced garlic clove
- 1 tsp dried oregano
- 1 tbsp plus 2 tsp chopped fresh basil
- 1/2 tsp black pepper
- 1 pinch salt
- cooking spray
- 2 tsp olive oil
- 1/4 cup tomato sauce
- Preheat oven to 450°F. Line a baking sheet with parchment paper or Silpat.
- To rice cauliflower, take a half-head of cleaned, trimmed cauliflower, and break into florets. Pulse in food processor until it is the size of large rice kernels. (Prepared riced cauliflower is available in supermarkets.)
- Steam cauliflower over boiling water for 4 minutes. Or cook in microwave on high for 1 minute, stir, cook an additional 2 minutes, and stir, (add another minute if needed to cook through).
- Spread cauliflower over a clean, dry dish towel or cheesecloth, and let cool for 5 minutes. Then bring four corners of towel together to form a pouch, and twist tightly over bowl or sink to drain as much liquid from the cauliflower as possible.
- In a large mixing bowl, add cauliflower, Parmesan cheese, 1/4 cup of mozzarella, egg, garlic, 2 tsp basil, oregano, salt, and pepper. Mix until well combined.
- Spray lined baking sheet with cooking spray. Mound the dough onto the lined baking sheet. Use both hands and a spatula to create a 10" circle, 1/2 inch thick.
- Brush crust with olive oil, and bake for 10-12 minutes, until golden brown. Remove from oven. Reduce heat to 350F.
- Top pizza with sauce and 1/2 cup of mozzarella. Return to oven for 2-3 minutes, or until cheese has melted.
- Scatter remaining fresh basil over top, and serve immediately.
Crust or pizza can be made a day in advance. Just refrigerate and reheat.
Per serving—315 calories; 9g carbohydrates; 2g fiber; 10.5g saturated fat; 9g protein;1130mg sodium