This cauliflower pizza crust made with riced cauliflower is firm, flavorful, and low-carb. Apply pizza toppings as you normally would and bake pizza as normal.
Preheat an indoor grill for medium-high heat and lightly grease.
Place riced cauliflower into the bowl of a food processor and grind smaller if needed. Wring out excess water. Place into a large bowl and add Parmesan cheese, mozzarella cheese, baking mix, salt, basil, garlic powder, onion powder, and oregano. Mix together by hand or with an electric mixer on low speed.
Apply 1 to 1 1/2 cups of batter to the grill and cook until golden, about 3 minutes per side. Let cool on a wire rack before using immediately or freezing.
Per Serving: 245 calories; protein 20.1g; carbohydrates 19.7g; fat 10.4g; cholesterol 35.7mg; sodium 811.6mg.
The best flavour of the flour could make a real difference to your bread. Different makers do vary. Extra-strong 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 rise as well as white bread.
To made this in a dough , add all the menus to your breadmaker and follow the manufacturer’s 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 timesaver , as you can start it night before , then clear it off the next day.