&# 13, &# 13, &# 13, &# 13, Craving pizza but want to keep things light and healthy? Say hello to Viva Magazine’s Cauliflower Pizza Crust—the great way to satisfy your desires without the grief! This gluten-free, low-carb crust is crunchy on the outside, sweet on the inside, and packed with taste. It’s so delicious, you wo n’t even miss the traditional dough. This broccoli surface may quickly become a favourite, whether you’re following a particular diet or are just looking for a creative way to add more veggies to your diet. Ready to create pie secret using vegetables? Ingredients: 1 medium head of cauliflower ( about 4 cups riced ) 1/2 cup grated Parmesan cheese1 large egg1/2 tsp salt1/2 tsp dried oregano1/4 tsp garlic powder1/4 tsp black pepperPreparation TimeCook TimeTotal Time15 minutes20 minutes35 minutesEstimated Calories and Serving Portion: CaloriesServings280 kcal 1 pizza crust ( serves 2-3 ) Instructions: Preheat oven: Set your oven to 400°F ( 200°C ) and line a baking sheet with parchment paper. In a food processor, signal the cauliflower until it looks like corn by breaking it into florets. You should get about 4 plates. Microwave the broccoli: House the riced broccoli in a microwave-safe plate and microwaves for 4-5 minutes. Let it great for a few days. Eliminate any extra water: When cauliflower is great, squeeze as much dampness out as possible by arranging it in a dry kitchen towel. Mix the flour: In a bowl, combine the cabbage, Parmesan, egg, sugar, oregano, garlic flour, and peppers. Mix nicely to form a dough-like persistence. Form the crust: Place the mixture on a prepared baking sheet, making it square or rectangular, about 1/4 inch thick. Bake: Bake the surface for 15-20 days, or until it turns golden brown and firm. Put flavors: Remove from the pan, add your preferred pizza flavors, and cook for another 5-10 moments until the topping are cooked to your liking. &# 13, &# 13, &# 13, &# 13, &# 13, &# 13, Previous articleFlaky Roti Paratha ( Malaysian Roti Canai ) Next articleZucchini Pizza Crust &# 13, &# 13,

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