Tastiest Low Carb Pizza Base – Vegetarian!

Summary

Ingredients

• 250 g cauliflower
• 100 g feta cheese, a dry, not too soft, rubbery type, preferably real feta made from sheep`s milk
• 1 egg white, size M
• some oregano

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Instructions

1. Preheat the oven to 250 degrees. First chop the raw cauliflower in the food processor or multi-chopper until it has about the consistency of semolina. Alternatively, it should also work with a fine hand grater. Then place the cauliflower in a microwave-safe bowl and cook for about 10 minutes at 800 watts. It is not necessary to add water.
2. In the meantime, crumble the feta very finely in a mixing bowl with your fingers. Add the cooked cauliflower to the feta, beat the egg white lightly - do not produce any egg whites! - and mix in. Mix everything together well and spread on a pizza tray lined with baking paper. The amount is about enough for a round pizza tray. Spread it out thinly, this is best done with your hands, the dough will stick to the spoon or a rolling pin. Scatter some oregano on top if you like and prebake the base at 250 degrees on the middle shelf for about 15 minutes. The base should be nice and brown and be quite crispy around the edges.
3. Take the base out of the oven and immediately cover with a thin layer of pizza tomato sauce, pizza topping as desired and cheese. Please note that the pizza is only baked briefly afterwards - ingredients that have to cook longer should be pre-cooked. Put the pizza in the oven again for about 5 minutes on one of the upper rails, until the cheese is nicely melted and browned.
4. Tips and hints:
5. Since the low-carb pizza bases with tuna for topping my pizza were always too intense in their own taste, I looked for an alternative for a long time. I did find a variant made from cauliflower, whole egg and grated cheese, but the consistency was a problem here. The bottom was often not quite firm and crispy. Hence my long-devised variant for a neutral pizza base that is quite crispy and can even be eaten with your fingers on the edge like real pizza without falling apart.
6. When it comes to cheese, it is important that it is a relatively dry, crumbly feta or feta light. Real feta made from sheep`s milk is best. The variants made from cow`s milk are often quite rubbery, especially in the light version, and do not combine very well with the cauliflower later when baking. This is also the problem with yellow cheeses such as Emmentaler, Gouda or pizza cheese, although there are also good types for making the dough if you don`t like feta at all. Unfortunately, you have to try something out As I said, I have had the best experiences with feta cheese.
7. Depending on the topping and sauce (amount), the pizza stays naturally soft in the middle, but on the edge it becomes really crispy and firm. For cauliflower-muffle: The cauliflower develops hardly any flavor of its own and due to the seasoning with pizza tomato sauce, oregano and cheese it really tastes almost like a real pizza and not a bit like cauliflower. Of course, when it comes to pizza, nothing beats the original and you should certainly treat yourself to it every now and then, but for me this recipe is a great alternative to the real pizza, if something is supposed to be something lighter - especially for dinner .

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