I can’t claim to have invented this recipe, but I’ve worked out some of the kinks and wanted to make it available to the UnDiet gang.
This recipe works as a pizza crust, bread sticks to dip in marinara sauce, focaccia , bread slices for a sandwich or just to eat as is.
I’m going to give you the biggest tip of all – USE PARCHMENT PAPER. The first time I made this I thought it would be so cool to use my new cast iron baking sheet and while it delivered a nice crisp exterior on my crust, it was NOT FUN to clean up, and I lost most of the crispy exterior on my crust as it stuck to the pan.
4 cups riced cauliflower, about 1 large head
2 large eggs
2 to 2-1/2 cups shredded Mozzarella or 2 cups Mozzarella and 1/2 cup grated or shredded Parmesan
1 teaspoon Italian seasoning, oregeno, basil, or whatever you like (optional)
Preheat oven to 425 degrees F.
Place the riced cauliflower in a microwave safe bowl, toss with a pinch of salt, and microwave for five to eight minutes, until al dente. Set aside to cool down a bit, or mix in all remaining ingredients except egg to cool it down enough that the egg doesn’t cook when you mix it in at the end.
Line a pizza pan or baking sheet with parchment paper. Dump the cauliflower mixture onto the parchment paper and with your hands pat it out to evenly cover the pan. If you’re making sandwich bread, use two trays so you have a thinner crust. Bake for fifteen to twenty minutes, until the top is lightly browned. Remove from oven and slide the parchment paper with the crust off the baking sheet. Place another piece of parchment paper on the pan. Carefully flip the crust over onto the baking sheet so that the bottom is now on top. Return to oven and bake for another ten to fifteen minutes until the top is lightly browned.
At this point you can start getting creative:
Slice into squares for sandwich bread.
Slice into rectangles for bread sticks.
Top with cheese, sauce and toppings; place back in the oven for about fifteen minutes until the cheese is lightly browned and bubbling.
Before putting in the oven scatter a handful of sliced or minced olives, sun-dried tomatoes, Parmesan cheese, feta cheese, basil shreds, anchovies … whatever your favorite focaccia toppings are.
I didn’t need to remove the moisture from my cauliflower to get a crispy crust. If yours turns out soggy (which isn’t a complete failure – you can still top it with cheese and toppings and eat it with a fork), then the next time you make it, you can squeeze out the moisture from the cauliflower after cooking it or add 1 tablespoon coconut flour or use the up to 1 cup grated (not shredded) Parmesan in place of 1 cup of Mozzarella.