Pizza with Cauliflower Dough

PIREIcom.br when I saw this recipe! It looked so good, low in carbohydrates and was easy to make! Everything I love in a recipe!

I did! It’s really good! A delight people!

The original recipe (in English) can be found here: http://www.eat-drink-smile.com. I have some important observations to make about her and I will put them at the end of the post. Let’s go to the recipe that yields 1 medium disc or two small ones.

Chop 1/3 of a cauliflower, just the “crisp” part, the stems you will not use (use to make another recipe later). It’s important that it’s finely chopped. The original recipe called for using a food processor or grater, I did it with a knife and it turned out like this:

You will use 1 cup of this cauliflower “bran” which must be microwaved (without water, pure). In the original recipe it said 8 minutes at full power, I only put it on for 3 minutes. Be careful, if you overcook it it will turn brown. It’s just to soften things up.

Wait for it to cool and mix 1 cup of grated mozzarella cheese and 1 egg. The pasta is ready, now you can season it to add more flavor. The original recipe suggests crushed garlic, salt and oregano.

Grease a baking tray well and shape into one or two discs (I put the dough in with a spoon and pressed it with a spatula to give it the shape). Bake in the preheated oven until the edges start to brown. In my oven it took 10 minutes at 230º. It will look like this:

Remove, cover with the ingredients of your choice and return to the oven just to melt the cheese. This burnt edge is too good!!!

Important Notes:

1. I think you can use half mozzarella and half a lighter cheese like ricotta. I think mozzarella is important because it melts and binds, but it is quite fatty, so perhaps using some of it and another low-fat cheese would be better.
2. I wish I had left the pizza in the oven long enough to brown the cheese, but it would burn the dough, so if you want to do that, let the dough bake for less time in the first step.
3. You have to grease the pan very well, or preferably use a non-stick pan.
4. I think you can make it in a frying pan (I haven’t tested it).
5. I used regular mozzarella in the dough and buffalo mozzarella on top, which is why it has a very white color.
6. The dough is softer than a normal pizza, but not as soft as an omelet. The edges are crispy.