Carb-less Crust

Photography by Beth Warren

These days, cauliflower crust has become such an “oldie-but-goodie” recipe. Who would’ve thought you could manipulate its consistency so creatively to form a filling and high-fiber base? Formerly, cauliflower crust was a cumbersome process, but with the introduction of kosher cauliflower rice, it makes the entire process much easier and more time-efficient — without sacrificing nutrition, texture, and taste-quality.

The trick to a crispy carb-less crust is in the technique. Try it out with your favorite pizza toppings for a healthy veggie option that’s family-friendly too!

Cauliflower Crust

YIELDS 1 9-INCH (23-CM) CRUST

• 2 12-oz (340-g) pkgs cauliflower rice, thawed
• 1 large egg, beaten
• 4 oz (110 g) soft goat cheese (or any cheese)
• 1 tsp dried oregano
• 1 tsp garlic powder
• 1 tsp onion powder
• ¼ tsp salt
• ¼ tsp pepper
• crushed red pepper, to taste (optional)

Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.

Once the riced cauliflower has completely thawed, transfer it to a clean, thin dish towel or cheesecloth. Twist it up, then with a strong squeeze, remove all excess moisture extremely thoroughly. A lot of extra liquid will be released, which will help you avoid a soggy pizza crust. This process is VERY important.