Gluten-free, grain free, but not flavor-free! Top as desired and bake for an additional 15 minutes.
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
Place cauliflower florets in a food processor; pulse until chopped into grains the size of rice.
Fill a large pot with about 1 inch of water; bring to a boil. Add cauliflower “rice”; cook until softened, 4 to 5 minutes. Drain in a fine sieve and cool until running water.
Pour cauliflower onto a clean dish towel; roll up and twist edges. Wring out as much water as possible.
Transfer cauliflower to a large bowl. Add egg, mozzarella cheese, oregano, and salt; mix well. Spread on the lined baking sheet to about 1/2-inch thickness.
Bake in the preheated oven until firm to the touch and light golden brown in color, about 35 minutes.
Per Serving: 54 calories; protein 4.4g; carbohydrates 7.8g; fat 1.4g; cholesterol 46.5mg; sodium 99.4mg.
The best flavour of the flour could make a real deal to your bread. Different brands do vary. Great taste or Canadian flours, which are bet higher in gluten, may give you a best rise than standard dough flours – especially if you’re making wholemeal dough , which not always rise as well as clear bread.
To made this in a breadmaker , add all the menus to your breadmaker and follow the makers instructions.
A dough’s first rising can be done 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 limit , as you can start it night before , then finish it off the next day.