Cauliflower Thin Crust Pizza
Ingredients
Servings = 4 servings
- 1 12 oz bag of frozen cauliflower rice steamed and squeezed
- 2 eggs
- ¼ tsp sea salt
- ½ cup full fat greek yogurt
- ⅔ cup almond flour
- ⅓ cup arrowroot
Equipment
- Parchment paper
- Sheet pan
- Nut milk bag
Recipe
Make extra crusts and store them in the refrigerator or freezer. They keep very well – just stack them with parchment paper in between the crusts and wrap in a reusable gallon size zip bag.
- Preheat the oven to 400°F.
- Cook bag of frozen cauliflower rice for 4 minutes in the microwave or on the stovetop, allow to sit for one minute to cool.
- Using a nut bag or a dishcloth, squeeze the water out of the steamed cauliflower rice until it is very dry.
- In a bowl of a food processor, add cauliflower, eggs, salt, yogurt, almond flour, and arrowroot.
- Blend until very smooth. It will be very much like batter and this is what you want.
- On a parchment-lined baking sheet, put ½ cups of batter, and using a spatula or the back of a spoon, create an 8-inch circle of batter.
- Bake the crust for 6 minutes until it is firm but not brown. This is just a pre-bake to get the crust firm enough for toppings.
- Remove crust from the oven and turn the heat up to 500.
- Top your pizza crust and bake for about 15-18 minutes or until cheese is melted, golden and bubbly.
Zone Score
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