cauliflower-crust

Traditional pizza dough is so full of carbs that it could make your blood sugar spike just looking at it! (well not really but you know what I mean) Consider this recipe for a yummy crust and pizza alternative, high in protein and low in fat, a blank canvas of sorts. Experiment with different veggie and meat toppings or just add a handful of cheese and bake. Your pizza, your call.

To start you off for toppings allow me to present you with the Margarita Pizza. a simple yet complex combination of flavours. Fresh basil and thinly sliced tomatoes make this a vegetarian delight.

Margarita Pizza on a Low Carb Cauliflower Crust Recipe

By kimmy Published: November 18, 2013

  • Yield: 2 Servings
  • Prep: 3 mins
  • Cook: 30 mins
  • Ready In: 33 mins

Calories: 342 | Fat: 25g | Protein: 10.2g | Carbs: 13.8g | Fibre: 5.6g | WW Points: 8

Ingredients

Instructions

  1. Preheat oven to 350 deg.
  2. Cut the cauliflower in to florets (you don't need the stems) Steam cauliflower for 8 minutes (or until soft but still a little crunchy and not cooked through) then pulse in your food processor for about 30 seconds, until you get a powdery snow-like texture
  3. Meanwhile mix chia seeds with 1 tbsp of water and set aside till chia expands.
  4. Once cauliflower is cool enough to handle, wrap in a dish towel and press out any excess water.
  5. Dump cauliflower in a bowl and add the rest of the ingredients.
  6. Mix well using your hands.
  7. Bake for 8-11 minutes until it turns golden brown and remove from oven.
  8. Line a pizza stone or baking sheet with oiled parchment.
  9. Place dough in the centre of the parchment and using your hands pat down making sure not to leave it too thick or too thin.
  10. Allow the crust to cool for a minute or two then add your toppings and cook for another 5-7 minutes until toppings are piping hot.
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