4 Serves
118 Mins
Preheat your oven to 200°C and line a baking sheet with parchment paper.
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Vitamin K
25 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
46 µg / 400 µgCalcium
219 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
38 mg / 420 mgPhosphorus
238 mg / 1,250 mgPotassium
512 mg / 4,700 mgSodium
833 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
27 µg / 55 µgFiber
3 g / 28 gSugar
5 g / 50 gSaturated Fat
4 g / 20 gCholesterol
20 mg / 300 mgCaffeine
0 mgNet Carbs
17 gAlcohol
0 g
Pulse the cauliflower florets in a food processor until they reach a rice-like consistency.
Steam the cauliflower rice in a pot with a small amount of water until tender, then drain thoroughly.
Place the cooked cauliflower in a cheesecloth and squeeze out as much liquid as possible to ensure a crispy crust.
In a mixing bowl, combine the dried cauliflower, egg, and a pinch of salt to form the dough mixture.
Spread the mixture onto the prepared baking sheet, shaping it into a thin pizza crust, and bake for 20 minutes until golden.
Remove the crust from the oven, spread with tomato sauce, sprinkle with mozzarella cheese, and bake for an additional 15 minutes until the cheese is bubbly.
Let the pizza cool for a few minutes before slicing and serving.
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