Hcg Phase 3 Cauliflower Focaccia Bread or Pizza Crust
Transform your low-carb baking game with this versatile and satisfying HCG Phase 3 Cauliflower Focaccia Bread or Pizza Crust recipe! Perfect for keto enthusiasts and gluten-free diets, this recipe swaps traditional dough for nutrient-packed riced cauliflower, blended with a flavorful mix of eggs, shredded mozzarella or Parmesan, almond flour, and aromatic seasonings like garlic powder and oregano. The secret to its sturdy, golden-brown crust lies in thoroughly squeezing out excess moisture from the cauliflower, ensuring a perfectly crisp base for your favorite toppings. Whether you're indulging in a rustic rosemary-and-sea-salt focaccia or customizing a cheesy, veggie-packed pizza, this quick and easy recipe (ready in under 45 minutes) is as delightful as it is guilt-free. Embrace healthy eating without sacrificing flavor!
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Recipe Information
Ingredients
- 4 cups Cauliflower (fresh, riced)
- 2 large Eggs
- 1 cup Shredded cheese (mozzarella or Parmesan)
- 0.25 cup Almond flour
- 0.5 teaspoons Baking powder
- 0.5 teaspoons Garlic powder
- 1 teaspoons Dried oregano (or Italian seasoning)
- 0.25 teaspoons Salt
- 0.25 teaspoons Black pepper (optional)
- 1 tablespoon Olive oil (optional for brushing)
- Toppings (optional, for pizza or focaccia)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet or pizza pan with parchment paper.
If using a whole cauliflower, cut it into florets and pulse in a food processor until you achieve a rice-like texture. You’ll need about 4 cups of riced cauliflower.
Place the riced cauliflower in a microwave-safe bowl and microwave for 4–5 minutes until tender. Allow it to cool slightly.
Once cooled, transfer the cauliflower to a clean kitchen towel and squeeze out as much liquid as possible. This step is crucial for achieving a sturdy crust.
In a mixing bowl, combine the cauliflower, eggs, shredded cheese, almond flour, baking powder, garlic powder, oregano, salt, and black pepper. Mix well to form a dough-like consistency.
Transfer the mixture to your prepared baking sheet. Press it down into a flat circle or rectangle, about 1/4-inch thick, depending on your desired shape and use (pizza or focaccia).
Bake in the preheated oven for 20–25 minutes, or until the edges are golden brown and the crust looks firm.
If making focaccia, brush with olive oil and add optional toppings like rosemary and sea salt, then bake for an additional 5 minutes. If making pizza, add your desired toppings and bake until the cheese is bubbly and melted (about 5–7 extra minutes).
Remove from the oven and let cool for 5 minutes before slicing. Serve and enjoy!
Nutrition Facts
Calories |
1017 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.7 g | 88% | |
| Saturated Fat | 24.9 g | 124% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 462 mg | 154% | |
| Sodium | 2182 mg | 95% | |
| Total Carbohydrate | 56.8 g | 21% | |
| Dietary Fiber | 17.7 g | 63% | |
| Total Sugars | 16.8 g | ||
| Protein | 63.7 g | 127% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 1121 mg | 86% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 2381 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
