The Cauliflower Pizza Crust Cauliflower Pizza Crust by Ruchi H (our Serotonin-Plus patient)
Makes 1 large crust
4 cups raw cauliflower rice
1 egg, beaten
1/3 cup skim mozzarella cheese
1 teaspoon dried oregano
pinch of salt
Step 1: Begin by making your cauliflower “rice.”
Simply pulse batches of raw cauliflower florets in a food processor/magic bullet until a rice-like texture is achieved.
Step 2: Cook & Strain the rice.
Fill a large pot with about an inch of water, and bring it to a boil. Add the “rice” and cover; let it cook for about 4-5 minutes. Drain into a fine-mesh strainer.Now here comes the secret (drain all the water out):
Once you’ve strained the rice, transfer it to a clean, thin dishtowel. Wrap up the steamed rice in the dishtowel, twist it up, then SQUEEEEEEEZE all the excess moisture out!
It’s amazing how much liquid will be released, which will leave you with a nice and dry pizza crust.
Step 3: make & shape the dough.
In a large bowl, mix up your strained rice, beaten egg, goat cheese, and spices.
Don’t be afraid to use your hands! You want it very well mixed.Press the dough out onto a baking sheet lined with parchment paper. (It’s important that it’s lined with parchment paper, which is not to be confused with WAX paper- they’re very different!)Keep the dough about 1/3 thick, and make the edges a little higher for a crust effect, if you like.
Step 4: Bake!
Preheat your oven to 425/450F (it depends on your oven),
Bake for 35-40 minutes. The crust should be firm, and golden brown when finished.
Step 5: Load on the Toppings!
Now’s the time to add all your favorites- sauce, cheese, and any other toppings you like.Step 6:
Return the pizza to the 400F oven, and bake an additional 5-10 minutes, just until the cheese is hot and bubbly.
Then slice and serve immediately!