Cauliflower Pizza Base
A low-carb veggie crust with cheese and oregano. Squeeze the cauliflower *very* dry—otherwise, the crust will fall apart.
- Time
- 1 h
- Serving
- 337 kcal
- Ingredients
- ≈ $2.15
- Protein
- 26 g
Ingredients
- 1 Cauliflower (frozen)pack 400 g ≈ $1.80 300 g
- 2 Eggspack 10 pcs ≈ $1.93 1 pcs
- 3 Hard cheesepack 200 g ≈ $2.70 45 g
- 4 Dried oregano 2 g
- 5 Salt 2 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Thaw the cauliflower1 at room temperature for 15 minutes or microwave until defrosted, then drain all liquid.
Pulse the cauliflower1 in a food processor into fine crumbs.
Sauté the crumbs in a dry skillet for 5 minutes until tender, then let cool for 10 minutes.
Transfer the cauliflower1 to a clean towel and wring it out *completely*—this keeps the crust from falling apart.
Mix the cauliflower1 with 1 egg, grated cheese, oregano, and salt.
Preheat the oven to 425°F (210°C), then shape the mixture on parchment paper into a 6–8 mm (¼–⅓-inch) thick round crust.
Bake the crust for 20 minutes until golden at the edges, then add toppings and bake another 7–10 minutes.
Tips
- Why it works
- Squeeze the cauliflower completely dry, otherwise the base will be wet and fall apart when baking. Moisture keeps the cheese from melting and leaves liquid under the dough.
- Substitutions
- Replace the hard cheese with Parmesan (45 g) for a nutty flavor. Use basil (2 tsp) instead of oregano if you have it.
- Common mistakes
- If the base doesn't bake to a golden color, it will be raw inside. Check the underside after 15 minutes.
- Storing and reheating
- Keep in the fridge for 2 days and reheat in the oven at 180 °C for 10 minutes with the toppings. Eat it fresh for the best texture.
- Serve with
- Serve with a cucumber and olive oil salad as a light snack or a starter with beer.
In short
- Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.
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