If you're dropping carbs, this won't make you miss them
Cut the cauliflower florets into small chunks and steam for 5 minutes.
In a food processor, pulse the steamed cauliflower until it is only chunks the size of rice.
Remove the cauliflower and wrap it in a dish towel. Squeeze all the liquid you can from this mix.
In a bowl, whisk the egg with the goat cheese until well combined. Add the cauliflower and combine well. Add the Italian seasoning.
On a sheet pan lined with parchment or a silicon mat, dump the mixture into the middle and use a spoon to spread it into the shape of the crust. Try to get a thickness of 1/4" with no lip. Lightly season with kosher salt.
Bake at 350 for 25 minutes. Flip the crust over and bake again for 10 minutes.
Add your toppings and bake for an additional 5-10 minutes, as desired.
Servings 2
- Amount Per Serving
- Calories 148
- % Daily Value *
- Total Fat 8g13%
- Total Carbohydrate 4g2%
- Protein 6g12%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Cut the cauliflower florets into small chunks and steam for 5 minutes.
In a food processor, pulse the steamed cauliflower until it is only chunks the size of rice.
Remove the cauliflower and wrap it in a dish towel. Squeeze all the liquid you can from this mix.
In a bowl, whisk the egg with the goat cheese until well combined. Add the cauliflower and combine well. Add the Italian seasoning.
On a sheet pan lined with parchment or a silicon mat, dump the mixture into the middle and use a spoon to spread it into the shape of the crust. Try to get a thickness of 1/4" with no lip. Lightly season with kosher salt.
Bake at 350 for 25 minutes. Flip the crust over and bake again for 10 minutes.
Add your toppings and bake for an additional 5-10 minutes, as desired.