Parmesan Cauli Crust

Parmesan is one of the cheeses that generally works with my lactose intolerance. This is why this crust is a hearty, low-carb, and delicious way to enjoy a pizza on any occasion that you are craving it. The topping options are endless, but my favorite way to garnish pizzas is with Indian toppings and chutneys. What’s yours?

INGREDIENTS

Serves 2

• 5 C Frozen Cauliflower Rice

• 1 Egg

• 1 Tsp Spice or Herb Blend of Your Choice (basil, oregano, chili flakes)

• 1/4 Tsp Salt

• 1/4 Tsp Pepper

• 1/3 C Shredded Parmesan Cheese

• Parchment Paper

• Toppings of Choice - I Used:

  • Keema

  • Limes

  • Cilantro

  • Green Chutney + Greek Yogurt

  • Onions

  • Tomatoes

  • Avocado

INSTRUCTIONS

1. Preheat oven to 450 F.

2. Warm the cauliflower rice in the microwave for 4-5 minutes until cooked or per package instructions. Place the rice when cooled in an old clean towel or cheese cloth. Squeeze until all of the excess water is completely drained.

3. In the mean time, mix all of the remainder ingredients in a mixing bowl.

4. Add in the cauliflower and mix to combine till the mixture is a firmer texture. It will be more spreadable than dough-like.

5. Place the parchment paper on a nonstick baking sheet. Spread the mixture into a thin layer, but not too thing that you have gaps/holes in the pizza crust. Shape it into a circle or square, whatever your pan shape is!

6. Bake the crust for 20-22 minutes till brown. Take it out of the oven, flip, and let it bake for 3-4 more minutes.

7. Top it with your favorite toppings, and bake for another 10-12 minutes until the toppings are cooked through. Enjoy!