Keto pizza "Margarita" from cauliflower

Cauliflower Pizza Base is a delicious gluten-free option for a variety of keto-approved toppings. It's a simple mixture of cauliflower, cheese, eggs, and spices. The dough can be used immediately or stored in the freezer for several months.

Ingredients

• For the base
• 1.50 kg cauliflower inflorescence
• ½ glass grated cheese
• 1 PC. egg
• 1 tea spoon. italian herbs
• 12 pinches of salt
• 12 pinches ground pepper
• For filling
• ⅓ glass of tomato sauce Marinara
• 120 gr Mozzarella cheese
• 510 pcs. basil leaves
• 1 table. spoon. red pepper flakes

Directions

1. If fresh cabbage is used, you need to separate the inflorescences, remove the stems and leaves. If using frozen cabbage, thaw it first to room temperature.
2. Grind the cabbage in a blender to pieces the size of rice. Remove excess liquid with cheesecloth or tea towel.
3. Heat the cabbage rice in the microwave on high power for 3-5 minutes to soften.
4. Place cabbage rice in cheesecloth or tea towel and squeeze out excess moisture.
5. Combine cauliflower rice, grated cheese and seasonings.
6. Form a circle of dough with a diameter of 20-25 cm, a thickness of about 1 cm, and about 2 cm around the edges. Put on oiled parchment. Bake in the oven for 15-20 minutes at 200 C.
7. Remove the pizza base from the oven and immediately add the filling: sauce, sliced ​​cheese, basil leaves, pepper.
8. Bake the pizza for another 10 minutes for the filling to cook.