Recipe by Chef John
"If you'd never heard about pizza before and someone served this to you, I think you'd really enjoy it. Texture aside, the flavor of this final product was very pizza-like, and I'll be doing further experiments to be sure."
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cauliflower, cored and separated into florets
fresh goat cheese
finely grated Parmigiano-Reggiano cheese
cayenne pepper, or to taste
I really liked this recipe! I didn't change anything about it. It was easy enough to make. The only thing I'd say is that it took awhile from start to finish for the pizza. But my 4 year old daughter liked it so that should tell you something! Will definitely try this again.
I'm not impressed. The cauliflower flavor was very strong which could be fixed with more cheese. But the texture after cooking was moist. The outer layer dried and browned, but deep inside was wet. I've made better cauliflower crusts.
I just made this and halved the recipe, with the exception of the egg, obviously...I was worried when I put it onto the baking sheet because it was quite loose, but it firmed up very well in the oven. With about 10 minutes left in the oven, I flipped it and browned the other side. Topped it with sauce and cheese and threw it back in until the cheese was bubbling and brown. My sauce was very mild, so to add more "pizza" flavour, I will add some oregano and garlic to the mix next time, but all in all, this is a phenomenal way to cure a pizza craving while on a low carb diet! Great recipe!
Loved this recipe. I was worried I hadn't squeezed it enough but I guess what I had in me was enough! The first couple bites I wasn't too sure about then I fell in love with it. I watched Chef John's video which was helpful. I tipped mine with different cheeses and sweet peppers and onions. Yum! This will be a go to crust forever!
Warning: if you are looking for a quick crust, this is not it. It takes time to do this so plan on starting 2 hours before you want to eat. You have to wait for it to cool and cooking time is an hour.
My 1/2 Sicilian husband has been fighting issues with wheat for several years now, and as a result we have had to give up his comfort foods. We tried this recipe the other night, and we both loved it! I think the crust could be put in a casserole dish, baked and used as a side dish it was so good. One word of advice is to be gentle with the cauliflower crust when it is warm. I was debating whether to take it off the parchment paper to cool, and took it off which was fine. But afterward I changed my mind and went to put it back on the parchment, and managed to rip it. It was my fault for manhandling it.
This recipe is delicious. I didn't have cayenne pepper so I used chili powder. I did not miss the traditional pizza crust one bit. I definitely recommend this for a pizza craving. I topped mine with chicken, peppers and onion. I'm definitely going to be making this again.
I didn't want to use goat cheese so I used a blend of cheese I had in the fridge of grand padano and marble cheese. I put garlic and oregano in the crust and in the tomato sauce on top. I topped it with a fried mushroom, onion and zucchini mix. Then orange pepper and cheese. I baked it for 10 min and put fresh chopped tomatoes when it was out of the oven. You never would know it was not made with flour!
I was a little unsure about how this would turn out. I figured that I would like it to some degree, because I like to eat healthy. I was quite impressed. The cheese keeps it very tasty, and it performed great as a pizza crust. I am going to try it next as bread of a sandwich. Nice job on this creation!!
* Percent Daily Values are based on a 2,000 calorie diet.
Chef John's Cauliflower Pizza Crust
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 60
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