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Neato Keto - Cauliflower Pizza Crust

Lauren and I have been experimenting with a keto way of eating these days. And while Friday is often pizza night, there are about 300 carbs in one large pizza, so alternatives are in order.

So far, all the cauliflower pizza crusts that you can purchase pre-made have fallen woefully short, so we decided to make our own. I personally love Sicilian style pizza, so this cakier texture was much more satisfying.


INGREDIENTS

1 large head cauliflower, roughly chopped

1 large egg

2 c. shredded mozzarella, divided

1/2 c. freshly grated Parmesan, divided

kosher salt

1/4 c. marinara or pizza sauce (I used Pepperoni Sauce - see the Feb 5th issue)

2 cloves garlic, minced



METHOD

Preheat oven to 425°. In a large skillet, bring about 1/4” water to a boil. Season with salt.

Add cauliflower in one even layer and cook until crisp-tender, 3 to 4 minutes. Transfer to a clean dish towel (or paper towels) and squeeze to drain water.

Add drained cauliflower to food processor and pulse until grated. Drain excess water in paper towels.

Transfer drained cauliflower to a large bowl and add egg, 1 cup mozzarella and 1/4 cup Parmesan, then season with salt.

Transfer dough to a baking sheet lined with parchment and pat into a crust with the back of a fork. Bake until golden and dried out, 20 minutes.

Top crust with remaining mozzarella and Parm, garlic and sauce and bake until cheese is melted and crust is crisp, 10 minutes more.

I always put my cheese on the crust before the sauce. It doesn’t look as pretty, but if you’ve ever taken a bite from a slice of pizza and had the entire triangle of cheese fall onto your chin, you’ll never do it any other way.

I was never much of a Chianti fan. Laura Burgess from VinePair calls Chianti “the historical $1 slice of pizza of Italy.” It was the cheap, probably refilled straw-covered bottles of wine on every table in a hole-in-the-wall Italian restaurant The bottles were called fiascos!). But then I started buying BETTER Chiantis.

Many times of course, the more expensive the wine, the better it tastes (though certainly not always). But I think it’s especially true of Chianti, at least for me.

This one is only around $30, but was great with the pizza:

Castello Paneretta Chianti Classico Riserva, 2015.

Of course, the Chianti is neither necessary to the dish, (did I just say that?!) nor is it keto. But after a couple of glasses, you won’t care.

And since we can’t actually go to a restaurant and enjoy a slice, set up Scrabble or Trivial Pursuit with your spouse, kids or dog and enjoy a low-carb treat with some Chianti. It’s Friday, after all.

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