KETO CAULIFLOWER CRUST

Keto Cauliflower Crust image

Provided by Natasha Feldman

Categories < 60 Mins

Time 45m

Yield 2 Pizza Crusts, 4 serving(s)

Number Of Ingredients 10

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1 teaspoon extra virgin olive oil
1 lb finely chopped cauliflower (about 1 large head chopped in food processor)
2 1/2 teaspoons kosher salt
2 large eggs
1/2 cup shredded shredded low-moisture full fat mozzarella cheese
1/4 cup almond flour
1 tablespoon chopped parsley
1/4 teaspoon dried oregano
1/8 teaspoon crushed red pepper flakes
1/8 teaspoon granulated garlic

Steps:

Preheat the oven to 450 degrees F. Line a quarter sheet tray with parchment paper and lightly coat with olive oil. Set aside.
Toss together the cauliflower pieces and 1 teaspoon salt. Wrap the cauliflower in a kitchen towel and wring out as much liquid as possible. Put the dried cauliflower in a large bowl and add in the eggs, mozzarella, flour, parsley, oregano, red pepper flakes, granulated garlic and remaining 1 1/2 teaspoons salt. Mix the ingredients together to thoroughly combine. The mixture should hold together when you squeeze it in your hand. Evenly and firmly press the cauliflower into the prepared pan. Using a rubber spatula divide the crust in half horizontally and press the dough to either side so there is a 1/4-inch of space between the two crusts. Bake in the preheated oven for 15-20 minutes or until the crust is brown around the edges and set.
Remove the crust from the oven and, using the parchment paper, flip the crust over and then remove the parchment paper. Place the crust back in the oven and cook an additional 5 minutes or until the bottom begins to brown as well.
Top the crusts with your desired toppings and bake again in the oven until finished. Remove from oven and serve immediately.

Nutrition Facts : Calories 117, Fat 7, SaturatedFat 2.9, Cholesterol 104.1, Sodium 1611.4, Carbohydrate 6.3, Fiber 2.3, Sugar 2.4, Protein 8.5