Lighten up pizza night with this low-carb alternative to traditional pizza dough. Riced cauliflower combines with egg and cheese to make a gluten-free pizza crust that’s crisp on the outside but soft on the inside. Simply top with your favorite pizza toppings and bake for a healthier pizza you’ll love.
Ingredients
- 5 cups cauliflower florets
- 2 cloves garlic, divided
- 1 ½ cups shredded part-skim mozzarella cheese, divided
- 2 large eggs, lightly beaten
- 2 tablespoons chopped fresh parsley
- ¼ teaspoon salt
Directions
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Preheat oven to 425 degrees F. Line a large baking sheet with parchment paper.
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Place cauliflower and 1 clove garlic in a food processor; process until finely chopped. Transfer to a microwave-safe bowl and microwave on High for 3 minutes. Let cool slightly and stir in 3/4 cup mozzarella, eggs, parsley and salt. Spread the mixture into a 12-inch circle, 1/4 inch thick, on the prepared baking sheet. Bake until brown and crispy around the edges, about 40 minutes.
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Remove the crust from the oven and cover evenly with your favorite pizza toppings. Return the pizza to the oven and continue baking until the toppings are heated through, about 5 minutes more.
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