Makes 1 crust
A grain-free alternative to traditional pizza crust that you can pick up with your hands!
4 cups (about 1 medium head) raw cauliflower, riced – if you don’t have a ricer, put the florets in the food processor and, in batches, process until a rice-like texture is achieved
1 egg, beaten
1/3 cup soft goat cheese
1 teaspoon dried oregano
pinch of sea salt
1. Preheat oven to 400 degrees.
2. Fill a large pot with about an inch of water and bring it to boil. Add the “rice” and cover, let it cook for about 4-5 minutes. Drain with a fine mesh strainer.
3. This is the secret – once you‘ve strained the rice, transfer it to a clean, thin dishtowel. Wrap up the rice in the towel, twist it up, then SQUEEZE all the excess moisture out – it’s amazing how much extra liquid will be released – which will help you have a nice, dry pizza crust.
4. In a large bowl mix up your rice, beaten egg, goat cheese, and spices. (Use your hands!) Mix it well. It will hold together.
5. Press out the dough onto a baking sheet lined with parchment paper (it is important you line with parchment or it will stick). Keep the dough about 1/3 “ thick and make edges a little higher for a “crust” effect, if you like.
6. Bake for 35-40 minutes at 400 degrees. The crust should be firm and golden brown when finished.
7. Now it is time to add your favorite pizza toppings – sauce, cheese, and any other toppings you like. Return the pizza to oven and bake for an additional 5-10 minutes, just until the cheese is hot and bubbly.
8. Slice and serve immediately.