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Ingredients
• 3 ½ cups cauliflower florets, riced and excess moisture squeezed out
• 1 large free-range egg, beaten
• ½ cup sharp white Cheddar cheese, grated
• ¼ cup almond meal
• ½ tsp. garlic powder
• ¼ tsp. ground Himalayan sea salt, or to taste
• ¼ tsp. freshly ground black pepper, or to taste
• 1 tsp. Herbes de Provence (substitute Italian seasoning, oregano, basil, etc.)
Preparation
Preheat oven to 400ºF and line a large baking sheet with parchment paper; set aside.
Process the florets and the stems in a food processor with the shredding disk attachment and grate to the size of rice.
Spread the riced cauliflower evenly on the prepared baking sheet and transfer to the preheated oven. Bake for 15 minutes but halfway through, rotate the pan.
Remove from the heat and let it cool for 10 minutes.
Once the rice has cooled off, working in batches, place it in a clean, thin dish towel, gather the corners and squeeze out the excess moisture.
In a bowl, add cauliflower and fluff it out with a fork. Add beaten egg, Cheddar cheese, almond meal and seasonings; mix until well combined.
Line a 12-inch pizza pan with parchment paper and evenly spread and press the dough out to about ¼-inch thick using clean hands or spatula.
Transfer to the preheated oven and bake for 30 minutes or until dry and golden brown; rotate the pan after 20 minutes.
Remove from the heat and gently slide a thin spatula under to unstick the crust from the parchment paper. Take another pizza pan, place it on top so both pans are lined up with each other and quickly flip them over. Remove the top pizza pan as well as the parchment paper; discard paper.
Return pizza crust back to the oven and bake for an additional 8 minutes. Proceed with your recipe
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