680 grams cauliflower (florets)
1 1/2 parmesan cheese (grated)
1 egg (large)
[Optional] 1/2 tablespoon Italian seasoning
[Optional] 1/2 teaspoon garlic powder
1 – Set the oven to 400 0 F and place a piece of parchment paper over a pizza peel if you are using a pizza stone or pizza pan.
2 – Make cauliflower rice by processing cauliflower florets in a food processor.
3 – Stir fry the cauliflower rice in a pan at medium-high heat for about 10 minutes or until it softens.
4 – Whisk egg in a large bowl and add parmesan cheese, garlic powder, and Italian seasoning to it. Continue whisking until you get a smooth mixture.
5 – Use a kitchen towel to remove water from the stir-fried cauliflower rice.
6 – Mix the cauliflower with the egg mixture and knead thoroughly to get a uniform dough.
7 – Uniformly spread the dough on the parchment paper while keeping thickness to about 0.25-inch.
8 – When using a pizza stone place the same in the oven and use the pizza peel for transferring the parchment paper onto the pizza stone. Alternatively, place the pizza pan in the oven.
9 – Bake the pizza for about 20 minutes or up until the point when the top turns dry and firm, and the edges turn slightly golden.
10 – Take out the pizza from the oven and let it sit at the room temperature for about 5 to 10 minutes. This will make the pizza firmer.
11 – Add toppings of your liking to the pizza and bake it again for about 5 to 10 minutes or until cheese melts.
12 – Serve it hot.
Make sure you use blanched almond flour, not “almond meal/flour,” which is a lot less finely ground.
I love the flavor of nutritional yeast, so I add it for both flavor and also to fortify the dough with vitamins (I buy Bragg’s brand).
Wax paper does not work as well. The dough will stick. Be sure to use parchment.