This low carb pizza option has been around for some time. Supermarkets are even selling cauliflower pizza crusts although the ones I’ve seen have added flour and are not truly low carb. I decided to make mine with just cauliflower and was pleasantly surprised. The pizzas held their shape, could be eaten by hand and tasted great!
To make the crusts, preheat your oven to 205ºC (400ºF). Break or cut 450g (1 lb) of cauliflower into florets and process in a food processor until finely chopped. Spread the chopped cauliflower onto an oven tray and bake for 15 minutes. When the cauliflower has cooled, place it into a fine linen or cotton tea towel and squeeze out as much moisture as you can. Transfer the cauliflower to a bowl and add 1 large egg, ¼ of a cup each of grated parmesan and grated mozzarella, ¼ of a teaspoon of salt and plenty of freshly ground black pepper. Line your pizza trays with baking paper and spread the mixture onto the trays. To flatten the pizza crusts, cover with another sheet of paper and use a rolling pin. Carefully peel the paper away from the top, leaving them on the bottom sheet, and place the crusts in the oven. Bake for 30-35 minutes or until dry and golden brown. Flip and bake them on the other side for an extra 10 minutes to dry them more. Now the pizza crusts are ready for toppings. Bake them again with their toppings until the cheese is melted and bubbling. My pizza toppings were prawn (shrimp) and blue cheese over a base of garlic-infused olive oil; tuscan salami and roasted fennel with a tomato base; and prosciutto, brie and fresh tomato slices. All had plenty of extra cheese.
michelle picker cooks 