CAULIFLOWER PIZZA CRUST

Makes 1 crust; 4 servings

Frozen cauliflower crusts are convenient, but if you have a little extra time on your hands or have certain dietary needs and prefer to avoid premade foods, you can make your own Keto cauliflower crusts at home. The key is to keep them a consistent thickness for even baking. For a crisp crust, make sure that you bake it to an even golden brown with dark edges.

INGREDIENTS

Olive oil, for brushing pan
2 large eggs, beaten
1 tablespoon garlic, minced
½ teaspoon dried oregano
½ teaspoon salt
¼ teaspoon cracked black pepper
14 ounces cauliflower rice (preferably fresh, but if using frozen, thaw and drain well)

INSTRUCTIONS

1. Preheat the oven to 400°F. Line a pizza pan with parchment paper and brush with olive oil to prevent sogginess.
2. Whisk eggs, garlic, oregano, salt, and pepper together in a large bowl. Add cauliflower rice and stir to combine.
3. Pile the mixture in the center of the parchment-lined pizza pan, then press it out firmly to make a thin 13-inch round. Make sure to evenly distribute the mixture across the pan, and press down firmly across the entire crust. If the mix is too loose, it will crumble and burn instead of baking into a crust. Bake for 30 minutes, or until well-set and golden brown.
4. At this stage you can add toppings and bake or broil until cooked through and browned to your liking, or cool, wrap in plastic wrap, and store until ready to use. Crust will keep for up to 3 days in the fridge, or up to 3 months in the freezer.

NUTRITIONAL INFORMATION PER 1 SERVING

CALORIES (KCAL): 96 KCAL
CARBS: 6.36 G
SATURATED FAT: 1.392 G
CHOLESTEROL: 93 MG
PROTEIN: 5.35 G
POTASSIUM: 365 MG
SODIUM: 359 MG
IRON: 1 MG

This AMAZING Recipe can be found in my Keto For Life Cookbook here