CAULIFLOWER AND TOFU PIZZA CRUST (GLUTEN-FREE, LOW-CARB)

Cauliflower and Tofu Pizza Crust (Gluten-Free, Low-Carb) image

Provided by InnerHarmonyNutriti

Categories European

Time 2h

Yield 2 serving(s)

Number Of Ingredients 8

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8 ounces firm tofu (organic sprouted tofu is preferable)
2 1/2 cups cauliflower, cut into small florets
1 egg, beaten (or Egg Replacer for one egg)
1/2 teaspoon mixed Italian herbs
1 pinch salt
6 ounces pizza sauce
2 cups pizza toppings, of your choice
1 1/2-2 cups mozzarella cheese, pizza cheese or 1 1/2-2 cups vegan cheese

Steps:

Place a block of tofu in a bowl and top with a heavy weight to drain water as much as possible.
Place cauliflower florets in a food processor and process until a rice-like texture is achieved.
Fill a medium pan with an inch of water and bring to a boil. Add the processed cauliflower and cook about 4 - 5 minutes. Drain water and cool.
Preheat oven to 400ºF degrees.
Place the cooled cauliflower in a nut milk bag or wrap with cheesecloth and squeeze excess water out as much as possible.
In a bowl, place drained tofu and use your hands to mash it well.
Add cauliflower, beaten egg, herb, and salt and mix well.
Press the dough out onto a baking sheet lined with parchment paper. The thickness of the dough should be around 1/2 inch.
Bake for about 30 - 40 minutes. The crust should be firm and slightly brown.
Remove the crust from oven. Top with pizza sauce, toppings and cheese.
Bake for another 10 - 20 minutes until the cheese is bubbly and slightly browned.
Infuse love and serve!