Personal Pizzas With Low-Carb Crust

I'm at it again! Working that low-carb pizza crust recipe. I finally got this thing just where I want it. The crust is thin, tasty and a little bit crisp. You would never know it was made mostly of cauliflower!

Yield: 2

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Personal Pizzas With Low-Carb Crust

This low-carb crust is thin, tasty and a little bit crisp. You would never know it was made mostly of cauliflower!

Prep time: 20 MinCook time: 1 H & 15 MTotal time: 1 H & 35 M

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Ingredients

• 1 large head of cauliflower, trimmed into florets
• 32 ounces chicken stock
• 1 egg
• 3/4 cup grated Parmesan cheese
• Sauce: choose your favorite pre-made pizza sauce
• 8 ounces shredded Mozzarella cheese (or more if you want it extra cheesy!)
• Toppings: I used pepperoni and mushrooms in this recipe pictured.

Instructions

1. Place your cauliflower florets in a pot with chicken stock. You're basically cooking the flavor out of the cauliflower. I boil it for about 45 minutes.
2. Let the cauliflower cool then wrap in a kitchen towel and wring it out as much as possible to remove the moisture. Your cauliflower should be a sorta doughy texture now.
3. Set your oven to 350 (f).
4. In a bowl, mix the cauliflower with one egg and 3/4 of a cup of grated Parmesan cheese.
5. Half the mixture to make two small personal pizzas. This is important because the dough does not cook through as well in the center if the pizza is too large.
6. Using your fingers, spread the dough into two rectangles on a silpat. Bake the faux crust 10-15 minutes per side. It should brown nicely.
7. Finally, add your favorite sauce, toppings and mozzarella cheese and bake at 425 (f) to desired done-ness. Enjoy!

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