Makes: 4 Servings
2 cups cauli-rice, uncooked (240 g/ 8.5 oz)
1 tsp dried oregano
1 tsp garlic powder
1 large egg white
1 cup shredded mozzarella cheese, low-moisture pizza type (110 g/ 3.9 oz)
¾ cup grated parmesan cheese (45 g/ 1.6 oz)
½ tsp salt (I like pink Himalayan)
¼ cup marinara sauce, you can make your own (60 g/ 2.1 oz)
½ cup grated mozzarella cheese, low-moisture pizza type (60 g/ 2.1 oz)
¼ cup grated parmesan cheese (15 g/ 0.5 oz)
3 oz pepperoni slices, pork or beef (85 g)
1-2 tbsp fresh basil leaves for garnish
1 tbsp extra virgin olive oil for garnish
Preheat the oven to 200 C / 400 F. Start by grating the mozzarella and parmesan and place in a bowl. Keep some cheese aside for topping.
Heat a large pan greased with 1 tablespoon of ghee over a medium-high heat and add the cauli-rice. Season with salt and lower the heat. Cook for about 15 minutes while stirring. Cook on low heat to remove as much moisture as you can without burning it. Once cooked, remove from the heat.
Place the cooked cauli-rice into a bowl. Add a cup of grated mozzarella and ¾ cup of grated parmesan cheese. Add the garlic powder, dried oregano, and one egg white. Mix until well combined using your hands.
Place the dough on a pizza tray (I used a 13-inch tray) lined with strong parchment paper and flatten to create the pizza crust using your hands. The crust should be no more than ½ inch (1 cm) thick. Brush with some ghee and leave the rest for the other side.
Place in the oven and bake for 15-20 minutes. Then, remove from the oven and put put another piece of parchment paper on top of the crust. Flip on the other side so that the new parchment paper is on the bottom.
Peel the top parchment off - use a knife to loosen it if needed. Cooking on both sides will help the crust get crispy. Brush with the remaining ghee.
Place back in the oven for another 10 minutes or until golden. Remove from the oven and spread the marinara sauce on top of the crust.
Add the remaining mozzarella cheese and parmesan cheese and top with slices of pepperoni (I put 2 layers of pepperoni, about 30 slices).
Place back in the oven and cook for another 5-10 minutes until crisped up.
When done, remove from the oven and set aside to cool down for 5 minutes. Garnish with fresh basil leaves and drizzle with extra virgin olive oil. Enjoy hot or cold!
The best way to serve cauli-pizza is with a bowl of crispy greens, olive oil, lemon and your favorite seasoning to taste.
Serving size: 1 portion
Net Carbs: 5.2 g
Fat: 35.2 g
Protein: 23.6 g