You can make this tasty cauliflower pizza crust recipe ahed of time and freeze them for when you want a personal pizza in a hurry. Each personal pizza crust has only 2.4 net carbs and a whopping 10 grams of protein.
1 1/2 cup riced cauliflower
1 cup almond flour
8 ounces Monterey Jack cheese (melted)
1 Tablespoon Italian seasoning
1 clove garlic
1 teaspoon baking powder
1/4 teaspoon salt
Prepare the riced cauliflower first. You’ll want 1 1/2 cups of it AFTER you have cooked it, drained it, and pressed it. A two-cup package of riced cauliflower cooks, drains, and presses down to 1 1/2 cups.
Next, melt the jack cheese in the microwave. Depending on the wattage of your microwave, this could take anywhere from 30-60 seconds.
Sprinkle the almond flower on top of the melted cheese and add the riced cauliflower, dry ingredients and the eggs. Mix well. You’ll have a slightly sticky dough that resembles a muffin batter.
Use a 1/2 ice-cream scoop and place a pizza crust round on a greased cookie sheet. Use your fingers to spread the crust out into a thin, 6″-7″ diameter circle. I can usually fit two personal pan pizza crusts on one cookie sheet.
Bake at 300˚ for 20 minutes. Allow to cool for a minute or two before carefully removing with a spatula and allowing to cool the rest of the way on a cooling rack.
Store in an airtight container in the refrigerator or freezer.
When you’re ready to use one, preheat your oven or toaster oven to the BROIL setting, place your cauliflower pizza crust on a cookie sheet, top your pizza, and broil 10-17 minutes (depending on your oven’s broiling temperature). The edges might look a little brown, but they’ll taste great!
- Category: Pizza
- Cuisine: Italian
Keywords: Keto, Gluten-free, Vegetarian