This crust puts a healthy twist on a traditional classic. Use this recipe for all your pizza creations! Add your favorite toppings and bake for an additional 10 minutes or until preferred doneness is reached.
Preheat oven to 450 degrees F (230 degrees C).
Place cauliflower in a food processor or blender; pulse until broken down into grains the size of rice. Spread on a baking sheet.
Roast in the preheated oven until soft, about 10 minutes.
Transfer softened cauliflower to a large bowl; add almond flour, eggs, oregano, thyme, and rosemary. Stir well until dough pulls into a ball.
Dust a pizza pan with flour; spread dough on the pan with a spatula to form the crust.
Bake crust in the preheated oven until golden brown and edges are crispy, about 20 minutes.
Per Serving: 138 calories; protein 7.1g; carbohydrates 7.7g; fat 9.7g; cholesterol 69.8mg; sodium 96.4mg.
The quality of the flour can make a real difference to your bread. Different makers do vary. Great taste or Canadian flours, which are bet higher in gluten, may give you a best rise than standard bread flours – especially if you’re make wholemeal dough , which not always getting bigger as well as clear bread.
To make this in a dough , add all the menus to your breadmaker and follow the manufacturer’s instructions.
A dough’s first rising can be make in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can start it yesterday , then clear it off the next day.