Ingredients
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1 head cauliflower, cored and separated into florets
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½ cup water
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½ teaspoon salt
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1 large egg
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2 ounces fresh goat cheese
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½ ounce finely grated Parmigiano-Reggiano cheese
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1 pinch cayenne pepper, or to taste
Directions
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Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
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Place cauliflower into a food processor; blend until finely ground.
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Cook cauliflower, water, and salt in a large skillet over medium-high heat until fragrant and most of the water is evaporated, 5 to 6 minutes. Cool completely.
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Transfer cauliflower to the center of a clean dish towel. Wrap and squeeze tightly to remove excess moisture. You should have about 1 1/2 cups cauliflower pulp.
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Stir together cauliflower pulp, egg, goat cheese, Parmigiano-Reggiano cheese, and cayenne pepper in a large bowl to form a soft dough. Gather into a ball and place in the center of the prepared baking sheet. Press dough into a circle, about 1/4-inch thick.
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Bake in the preheated oven until golden brown, about 40 minutes. Cool and turn crust over before topping.
Nutrition Facts (per serving)
121 | Calories |
7g | Fat |
8g | Carbs |
9g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 121 | |
% Daily Value * | |
Total Fat 7g | 8% |
Saturated Fat 4g | 20% |
Cholesterol 61mg | 20% |
Sodium 479mg | 21% |
Total Carbohydrate 8g | 3% |
Dietary Fiber 4g | 13% |
Total Sugars 4g | |
Protein 9g | 18% |
Vitamin C 67mg | 74% |
Calcium 121mg | 9% |
Iron 1mg | 6% |
Potassium 481mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.