Foolproof Cauli-Pizza Pepperoni

Foolproof Cauli-Pizza Pepperoni

1 hour
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.

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