Cauliflower pizza crust

Cauliflower Pizza Crust

Ingredients

• 4 cups raw cauliflower rice (about one medium head)
• 1 egg, beaten
• 1/3 cup goat cheese or ricotta cheese
• 1 tsp dried oregano
• Pinch of salt
• Pinch of cayenne pepper (optional)

Directions 

1. Preheat the oven to 400 degrees F, then begin to make the cauliflower rice.
2. Cut the cauliflower head into florets and add them, in batches, to a food processor. Pulse each batch until the cauliflower turns into a rice-like texture.
3. There are two ways to cook the cauliflower rice – on the stovetop or in the microwave. To cook on the stovetop, fill a large pot with an inch of water and bring it to a boil. Then, add the cauliflower rice, cover the pot, and let it cook for about 4 to 5 minutes – draining it into a fine-mesh strainer afterward. To cook in the microwave, place the rice cauliflower in a microwave-safe bowl and cook for 7 to 8 minutes, letting it rest after for a few minutes but fluffing the rice every so often.
4. After straining the cauliflower rice, transfer to a clean, thin dishtowel and twist the towel around the rice to get all the excess moisture out – or, pat the rice firmly with paper towels until all the excess moisture is gone. There’s a surprising amount of moisture in there, but it’ll be worth it to make sure the crust is dry.
5. Put the drained rice into a large bowl and add the egg, cheese, and spices. Mix together thoroughly.
6. Line a baking sheet with parchment paper (a must) and then press the dough onto the baking sheet into the shape you’d like. Try to keep the dough about 1/3-inch thick, and a little thicker around the edges if you’d like a traditional crust shape.
7. Bake the crust for about 35 to 40 minutes, or until the crust is firm and golden-brown. Then, remove from the oven and add sauce, cheese, and your toppings of choice before returning the pizza back to the oven for about 5 to 10 minutes (cook until the cheese is bubbly).
8. Let the pizza rest for a few minutes, then cut into slices and serve.
9. Enjoy!

Recipe adapted from Detoxinista