Preheat oven to 450 degrees. Place parchment paper on a pizza pan and spray parchment paper with cooking spray.
Using cauliflower instead of flour gives this pizza crust some added nutrients without the calories.
Servings and Ingredients
|1 small head cauliflower|
|¼ c. Hy-Vee shredded Parmesan cheese|
|¼ c. Hy-Vee shredded mozzarella cheese|
|¼ tsp. Hy-Vee salt|
|½ tsp. Hy-Vee dried basil|
|½ tsp. Hy-Vee dried oregano|
|½ tsp. Hy-Vee garlic powder|
|2 Hy-Vee large eggs|
|Gluten-Free pizza toppings of your choice|
Things To Grab
- Parchment paper
- Pizza pan
- Hy-Vee nonstick cooking spray
- Food processor
- Cheese cloth
- Large bowl
Wash and thoroughly dry a small head of cauliflower. Cut off the florets and pulse the florets in a food processor fitted with a metal blade for about 30 seconds.
Microwave cauliflower for about 4 minutes. Cool, wrap in cheesecloth and wring out the liquid.
In a large bowl, combine cauliflower, Parmesan cheese, mozzarella cheese, salt, dried basil, dried oregano, garlic powder and eggs.
Using clean hands, form dough into a crust on the oiled parchment paper.
Bake for 8 to 11 minutes.
Remove from oven and add desired toppings. Place pizza back in the oven and cook for another 5 to 7 minutes.
Amounts Per Serving
- Total Fat: 6g
- Cholesterol: 105mg
- Sodium: 350mg
- Total Carbohydrates: 5g
- Protein: 8g