Cauliflower Pizza Crust

A cauliflower-based pizza crust was actually one of the first low-carb recipes I'd found that truly excited me. Of the three or four types of crusts I've tried since changing my diet, this is definitely my favorite. For a photo tutorial on preparing the cauliflower, and a comparison of most of the major low-carb crust recipes available online, check out Stuff I Make My Husband. Also, please forgive the toasted appearance of this pizza. I wasn't watching it closely in the broiler and it got a little browner than I would have liked.

12 oz cauliflower, fresh or frozen
¾ c shredded mozzarella cheese (3 oz)
½ c grated Romano cheese (1 oz)
1 egg
½ t baking powder
1 t basil
1 t thyme

1. Cook the cauliflower in salted water for 8-10 minutes, until soft but not mushy.
2. Drain well, pressing excess water out.
3. Shred cauliflower or pulse in a food processor until it resembles grains of rice.
4. Mix together with remaining ingredients to form a soft dough.
5. Press evenly into a greased, parchment-lined 10-in springform pan* or onto a a greased baking sheet lined with parchment.
6. Bake at 400°F for 60 minutes or until evenly browned.
7. Flip crust over and add sauce, cheese, and/or toppings of your choice.
8. Broil for 5-10 minutes or until cheese is bubbly.

*NOTE: Using a 10-in pan will make a crust that is ¼- to ½-in thick. For a thinner crust, reduce baking time accordingly.

Nutrition Facts

Serving Size 1 slice Serving per Recipe 4

Amount per Serving Calories 132 Total Fat 8.2 g   Saturated Fat 4.4 g   Polyunsaturated Fat 0.6 g   Monounsaturated Fat 2.4 g Cholesterol 70 mg Sodium 322 mg Potassium 310 mg Total Carbohydrates 5.6 g   Dietary Fiber 2.4 g   Sugars 0.2 g Protein 10.2 g