Sunday, January 4, 2009

Low-carb pizza crust made with cauliflower

If you're missing pizza in your low-carb way of life, this is a great substitute for the traditional high-carb wheat-based crust.

For the original source of this recipe, click here.

First of all, you need a batch of riced cauliflower. The easiest way to do it (for me, at least), was as follows:

- Throw a head of cauliflower into a food processor
- Process until the cauliflower is the size of grains of rice, like this:

Pretty simple, huh? Next step: take the riced cauliflower and place it in a covered microwave-safe dish and nuke it for a few minutes. For two cups, I nuked it for eight minutes. Two cups of raw riced cauliflower reduced to one cup (which is what you need for the recipe). Save the rest of the raw riced cauliflower for other batches. (Trust me... you'll be making this again!)

So, now that you have your one cup of cooked, riced cauliflower, you can proceed with the recipe:

- 1 cup cooked, riced cauliflower
- 1 egg
- 1 cup mozzarella cheese
- 1/2 tsp fennel (I used fennel seed)
- 1 tsp oregano
- 2 tsp parsley (I used more than that, and used chopped, fresh parsley)

Preheat oven to 450F.

Spray a cookie sheet with non-stick spray. (You can also use a Silpat sheet, I suppose. I used the cookie sheet but will use a Silpat sheet next time. Parchment paper could also work, although the oven temperature is a bit high.)

In a medium bowl, combine cauliflower, egg and mozzarella. Press evenly on the pan. Sprinkle evenly with fennel, oregano and parsley.

Bake for 12-15 minutes (15-20 minutes if you double the recipe). (I baked it for 12 minutes but it could have stayed in a bit longer.)

Top with your favourite low-carb sauce and cooked pizza toppings, then place under the broiler for a few minutes and ta-dah! A pizza!

This recipe turned out great. The texture of the crust did take a bit of getting used to, however. It was a bit moist, but held together perfectly. It wasn't unpleasant by any means, but it was a bit bland. I would definitely add some cayenne pepper or red pepper flakes next time (to the crust) to make it a bit tastier. Using a Monterey Jack cheese with hot peppers instead of the mozarella would also turn up the heat a notch.

I processed an entire head of cauliflower in the food processor, so have lots and lots of riced cauliflower left to make more of these during the week. It's my new favourite thing... and you can definitely change the type of cheese you use and add various herbs and spices to your heart's content. It's very versatile.

This made a full meal for myself. I was definitely full afterwards!

Nutritional information for the crust: Calories - 434; Fat - 25 g; Carbs - 8 net (13 total); Fibre - 5 g; Protein - 41 g.


No comments: