|Nutritional Guidelines (per serving)|
|Servings: One 10-inch pizza (6 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 18g||23%|
|Saturated Fat 7g||36%|
|Total Carbohydrate 11g||4%|
|Dietary Fiber 2g||6%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
There are many recipes for cauliflower pizza crust out there, mostly published on gluten-free or low-carb websites and blogs. But how does one chose which cauliflower crust recipe is best for them? What has the most flavor? What makes each recipe different? Or dare we say, unique?
We like to think that the below recipe is pretty delicious and unique. With the addition of red lentils - for extra protein and nutrients - we think that the usual cauliflower crust is provided a slightly more bread-like texture.
But it's not just the texture we go bananas over. It has a savory flavor, crispy edges and a thin texture that holds together when sliced. Don't just take our word for it. Give it a try yourself!
- 2 cups cauliflower (grated or finely chopped)
- 1 egg
- 1 cup mozzarella cheese (grated)
- 1/4 cup parmesan cheese (grated)
- 1/2 cup cooked red lentils (cooked and cooled)
Preheat the oven to 425 F
Line a cookie sheet or pizza stone with a silicone baking mat or an oiled piece of parchment paper.
Microwave the cauliflower for 6 to 8 minutes. The cauliflower should be soft but not browned and shriveled. Let the cauliflower cool.
In a large bowl mix together the egg, cheeses, and lentils. Stir in the cauliflower, mashing it into the mixture until moist dough forms.
Set the dough on your lined baking pan and gently press it out into a flat circle about an inch thick. Put a piece of parchment paper over the dough and use a rolling pin to roll it out very gently into a thin circle that is 10-inches wide. If you don't have parchment paper, just use your hands to carefully press the dough out into a crust.
Bake the crust for 15 minutes
Remove the crust from the oven and add your toppings. Sauce, more cheese, olives, salami or prosciutto, onion, etc...This crust can get soggy if the sauce is too watery, so use a thick pizza sauce and only spread on a thin layer (about 1/4 to 1/2 cup).
Return the pizza to the oven and bake another 8 to 12 minutes until the toppings are heated and the crust is crispy around the edges.
To finely chop the cauliflower, either grate it by hand on a box grater or cut it into small pieces and finely chop it in a food processor. The texture of the grated/chopped cauliflower should resemble small grains of rice.
Microwaving the grated cauliflower cooks it slightly and also dries it out so the crust will not be too moist.
The cheese adds plenty of saltiness to this crust, so do not add extra salt.
To cook red lentils for this recipe (and to have some leftover):
Wash the lentils by running plenty of water over them in a colander or rinse them in a bowl of water (draining, then adding fresh water several times). Pick through the lentils and discard anything that doesn't look like a lentil, such as tiny rocks, straw or other debris.
Bring 2 cups of water (do NOT add salt the water) to a boil then add 1 cup of lentils. Reduce the heat to a very, very gentle simmer. Cook uncovered for 15 to 20 minutes. The lentils are done when they are tender but not totally mushy. If needed, add water as the lentils cook to make sure they are always just covered with water.