Yummm! If you’re on the Keto Diet, You’re going to love this!
Yield: 2-4 servings
1 head cauliflower
1 ea egg
½ cup mozzarella cheese
¼ cup parmesan cheese
1 Tbls coconut flour
1 Tbls Chef Brik’s “Black Garlic & Shallot” rub
1 tsp salt
½ tsp cracked pepper
Pizza Toppings – As needed
sliced cremini mushrooms
mozzarella & fontina cheese blend 2:1
fresh chopped oregano
Preheat oven to 500⁰F
Put ½ of the cauliflower florets into the food processor & pulse until it resembles rice. Transfer into a large bowl and place other ½ of florets into food processor to repeat the step above.
Microwave pulsed cauliflower for 3-5 mins on high.
Line a large baking sheet or pizza pan with parchment paper.
Let cauliflower cool for 15 minutes. Once cool enough to handle, transfer cauliflower to a clean dish towel or cheesecloth & squeeze of excess moisture. Make sure to do this until virtually no water comes out & the cauliflower is dry.
Transfer cauliflower pulp to a large bowl & add all ingredients, except the pizza toppings. Stir to combine & form a dough.
Place dough in the middle of the prepared pan & push out with your hands to form a 9-10 inch circle, with about ¼ inch dough thickness.
Bake for 15-20 minutes until crust is firm & slightly golden brown. Remove from oven & top with pizza toppings, or toppings of your choice.
Bake for 8-10 more minutes until cheese is melted to desired consistency.
Remove from oven and allow to cool for 3 mins before slicing portions.
Bon Appétite & Enjoy
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