Re-think pizza bases with this low carb base made from a mix of cauliflower and shredded cheeses – bake, then top!
1 small head cauliflower, cut into florets (480g)
2 tbsp Parmesan cheese, grated (30g)
1/2 cup mozzarella cheese, shredded (100g)
1 small egg
1/4 tbsp fresh basil, chopped
1 tsp dried oregano
1 pinch of salt
1 pinch of garlic powder
Preheat oven to its highest setting. Put the cauliflower florets in a food processor and whiz until it resembles the texture of rice. If you don't have a food processor, you can use a cheese grater or chop it very finely.
Microwave the processed cauliflower uncovered in a microwave safe bowl for approximately 4-5 minutes on high. Remove it from the microwave and allow it to cool for at least 4-5 minutes (don't rush this step!) Once cooled, place in a kitchen towel and squeeze out as much liquid as possible.
Combine the cooked cauliflower, egg, garlic, cheese, and seasonings. Stir until a dough texture forms. Spread or roll with a rolling pin the cauliflower mixture out into the shape of a pizza crust onto lightly greased parchment paper, baking sheet or pizza stone. Bake the crust for about 10-15 minutes or until the crust is golden and crispy. After the crust is golden, remove from oven and add your toppings!
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