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Saturday, September 29, 2012

Cauliflower Pizza Dough

This is by far my favorite SCD Pizza Dough. The cauliflower flavor goes so well with the Italian herbs and pizza flavor. The only difference in a regular pizza is the dough tends to be soggy no matter how much liquid you squeeze out. Still SUPER delicious though. This SCD Cauliflower Pizza Dough is Gluten-free, Grain Free, Yeast Free, and refined sugar free.

1 Head Cauliflower
1 Cup Shredded Parmesan (Shred your own! Pre-shredded has potato starch)
3 Eggs
1/2 TBSP Oregano
1 tsp Salt

Preheat Oven to 415*
Pulse Cauliflower in food processor until rice-like consistency achieved. (Do in batches so you don't overfill the appliance.)

Squeeze out excess liquid from riced cauliflower with paper towels or cheesecloth.
Combine all ingredients and then spread onto a parchment lined cookie sheet. (You will need to flip the dough so don't make it too big to do that.)
Bake for 20-30 minutes until bottom starts to brown, then flip and top with desired ingredients. Bake Pizza for 15-25 minutes until cheeses and toppings are done. Enjoy :)

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