Cauliflower pizza crust has gained increasing popularity of late among low-carb dieters and fitness enthusiasts. By substituting normal pizza dough for cauliflower, the all-time-favourite comfort food can indulged in without adversely affecting nutrition numbers. Low in carbohydrates, low in calories and gluten free, the cauliflower pizza crust can take on any of your favourite toppings.

Now let’s not fool ourselves, it is not going to be like a doughy pizza, but that doesn’t mean it isn’t super tasty. If you have been waiting to jump on the cauliflower pizza crust bandwagon, try this recipe that makes a firm crust that you can pick up with your hands.

INGREDIENTS

1 head cauliflower
1 large egg
1/2 cup parmesan or mozzarella cheese, grated
1 teaspoon rosemary, basil or parsley, finely chopped
1/8 teaspoon salt
1/4 teaspoon freshly ground black pepper

TO MAKE

Preheat oven to 190°C and line a pizza baking tray with baking paper or a silicon mat.

Rinse cauliflower, remove the outer leaves and separate the florets. Place cauliflower florets in a food processor and pulse until a ‘rice’ texture forms. Place on the prepared baking paper and bake for 15 minutes.

Remove cooked cauliflower from the oven and transfer to a bowl lined with layered cheesecloth or similar cloth. Then wrap the cauliflower into a ball with a cloth handle and squeeze the liquid out of the cauliflower inside the cheesecloth. Remember the key to making this crust is to remove as much liquid as possible from the cauliflower mixture.

Increase the oven temperature to 230°C. Transfer cauliflower to a mixing bowl along with egg, cheese, herbs, salt and black pepper, and mix to combine. Transfer cauliflower mixture onto the same baking sheet and flatten with your hands until thin pizza crust forms.

Bake for 15–20 minutes and remove from the oven.

Top with your favourite toppings and bake again until the cheese on top turns golden brown. Slice and enjoy.