Protein
5G
Calories
108
P:E Ratio
0.3
Prep
30 min
Cook
30-35 min
Yield
6
INGREDIENTS
DRY BASE
WET MIX
INSTRUCTIONS
OPTIONAL Prep cauliflower
OPTIONAL: Prep cauliflower rice (either see the recipe in this book on page 124 or purchase pre-cooked cauliflower rice.)
Pre-heat the oven
Pre-heat the oven to 400°F/204°C.
In a bowl
In a bowl mix flour, guar/xanthan gum, garlic powder, salt, oregano, and basil.
Add in the
Add in the thick unsweetened dairy-free yogurt and fold together to form a ball.
In another bowl
In another bowl combine cooked cauliflower rice and egg whites. Mix well.
Add the cauliflower
Add the cauliflower mixture to the flour mixture and mix well. You can use your hands or a hand blender.
Let stand at
Let stand at room temperature for 20 minutes.
Divide the mixture
Divide the mixture into six 150g portions (~7 inch crusts).
Cover a baking
Cover a baking sheet with parchment paper and spread the mixture into a 'circle'.
Bake at 400°F/204°C
Bake at 400°F/204°C for 30-35 minutes or until lightly browned.
Remove from the
Remove from the oven and let cool for a few minutes.
P:E RATIO
0.3
Poor
NUTRITION FACTS
Nutrition Facts
6 servings per container
* The % Daily Value (DV) 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.