Nickel Allergy Friendly Gluten Free Cauliflower Pizza Crust
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Learn more →Ingredients
4 servings
For the crust
- 1 medium head cauliflower (about 2 lbs), cut into florets
- 1 large egg, lightly beaten
- ½ cup finely grated parmesan cheese
- ½ tsp dried oregano
Ingredient noteHerbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of oregano used to season this recipe is likely fine. If you prefer to always avoid oregano, please tap it and change its rating to Red.
- ½ tsp garlic powder
- ¼ tsp fine salt
- ¼ tsp black pepper
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- 2
Working in two batches, pulse the cauliflower florets in a food processor until they resemble fine, even crumbs — no large chunks remaining, about 20–25 short pulses per batch.
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