Cauliflower and Tofu Pizza Crust (Gluten-Free, Low-Carb)

Cauliflower and Tofu Pizza Crust (Gluten-Free, Low-Carb)

• Ready In: 2 hrs
• Serves: 2

Ingredients

• 8  ounces firm tofu (organic sprouted tofu is preferable)
• 2 1⁄2 cups cauliflower, cut into small florets
• 1  egg, beaten (or Egg Replacer for one egg)
• 1⁄2 teaspoon  mixed Italian herbs
• 1  pinch salt
• 6  ounces  pizza sauce
• 2  cups  pizza toppings, of your choice
• 1 1⁄2-2  cups mozzarella cheese, pizza cheese or 1 1⁄2-2  cups vegan cheese

Directions

1. Place a block of tofu in a bowl and top with a heavy weight to drain water as much as possible.
2. Place cauliflower florets in a food processor and process until a rice-like texture is achieved.
3. Fill a medium pan with an inch of water and bring to a boil. Add the processed cauliflower and cook about 4 – 5 minutes. Drain water and cool.
4. Preheat oven to 400ºF degrees.
5. Place the cooled cauliflower in a nut milk bag or wrap with cheesecloth and squeeze excess water out as much as possible.
6. In a bowl, place drained tofu and use your hands to mash it well.
7. Add cauliflower, beaten egg, herb, and salt and mix well.
8. Press the dough out onto a baking sheet lined with parchment paper. The thickness of the dough should be around 1/2 inch.
9. Bake for about 30 – 40 minutes. The crust should be firm and slightly brown.
10. Remove the crust from oven. Top with pizza sauce, toppings and cheese.
11. Bake for another 10 – 20 minutes until the cheese is bubbly and slightly browned.
12. Infuse love and serve!