Foolproof Cauli-Pizza Pepperoni
Calories 620kcal
Ingredients
- 2 cups rice (cauli-, here is how to make cauli-rice, 240 g/ 8.5 oz)
- 2 tablespoons ghee (cauli-, here is how to make cauli-rice, 240 g/ 8.5 oz)
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 large egg whites
- 1 cup shredded mozzarella cheese (cauli-, here is how to make cauli-rice, 240 g/ 8.5 oz)
- 3/4 cup grated parmesan cheese (cauli-, here is how to make cauli-rice, 240 g/ 8.5 oz)
- 1/2 teaspoon salt (cauli-, here is how to make cauli-rice, 240 g/ 8.5 oz)
- 1/4 cup marinara sauce (cauli-, here is how to make cauli-rice, 240 g/ 8.5 oz)
- 1/2 cup mozzarella cheese (cauli-, here is how to make cauli-rice, 240 g/ 8.5 oz)
- 1/4 cup grated parmesan cheese (cauli-, here is how to make cauli-rice, 240 g/ 8.5 oz)
- 3 ounces pepperoni slices (cauli-, here is how to make cauli-rice, 240 g/ 8.5 oz)
- 2 tablespoons fresh basil leaves (cauli-, here is how to make cauli-rice, 240 g/ 8.5 oz)
- 1 tablespoon extra-virgin olive oil (cauli-, here is how to make cauli-rice, 240 g/ 8.5 oz)
Instructions
- Preheat the oven to 200 °C/ 400 °F.
- Start by grating the cauliflower to make the cauli-rice by following this recipe.
- Do not cook the cauli-rice.
- Grate 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 3/4 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 1/2 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!
Nutrition
Calories: 620kcal
Originally posted 2019-02-20 17:39:48.
