- 1 Large eggs
- 2 cups CauliflowerGrated coarsely, you may use frozen grated as well
- 1/2 tsp GarlicMinced
- 1/2 tsp Italian Spices
- 1/2 tsp Himalayan SaltOPTIONAL (only if you feel it's needed, the Parmesan cheese will bring alot of saltiness to the dish)
- 1/2 tsp Ground Pepper
- 1 cup Parmesan CheeseShredded coarsely
This simple recipe is done in a way to remove the moisture from the cauliflower while adding flavor to the crust!
Get 2 cups of grated cauliflower, it doesn't matter if its frozen or fresh and put them directly in your skillet on medium heat. Also turn on your oven to pre-heat at 400 degrees,
Add Italian spices,minced garlic, Himalayan salt (optional) and pepper. Mix thoroughly, make sure the cauliflower is not getting color, if it is reduce the heat. We are trying to remove moisture from the cauliflower not give it color. After most of the moisture is removed (about 10 minutes or so) remove it from heat and put in a separate bowl or plate to cool for a few minutes while you prepare the rest of the recipe.
Get a medium sized bowl and crack open an egg and scramble it.
Add 1 cup of coarsely grated Parmesan cheese to the scrambled egg and mix till combined
Grab a pan and line the pan with parchment paper (this is an important step for the crust to form correctly.
In the bowl with the egg mixture, add the cooled down cauliflower mixture one half at a time then mix all ingredients till very well combined. This should not look like dough (it will form into a type of pizza crust in the oven).
Take the mixture and form a circle or square on your parchment paper (no need put oil or anything down). Make sure the edges aren't thin you want it about 1/4 of an inch thick evenly. The reason is so it doesn't burn the edges because it will be in the oven for a while. I shaped mine into a square. (the picture here shows it cooked but you get the idea on the size.
Make sure your oven is pre-heated and put the pizza crust in the oven for about 20 min. Your crust is ready for toppings! After you add your toppings put it back in the oven till the cheese melts (if you're adding mozzarella; about 10 min).
Optional: While preparing your toppings if you put your crust on a cooling rack it will becomes less soggy (because it will start getting soggy as it sits on the parchment paper waiting.)
Do you have a different spice combination you'd like to share? Let me know!