Recipe by AlliS
"You will never guess this rich, grain-free pizza crust is made with cauliflower instead of flour. Serve with your favorite sauce and toppings."
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cauliflower, coarsely chopped
shredded Italian cheese blend
chopped fresh parsley
salt and ground black pepper to taste
This is an excellent substitute for traditional pizza crust. Baking at 450F for 15 minutes seems a bit excessive and I was worried about burning the cauliflower. However, the steamed cauliflower retains a lot of moisture and the steam created by the baking process makes this into a regular crust. I will definitely make this again.
My crust crumbled into a giant mess.
I used my cauliflower raw and baked at 425 for first 15 then 450 for another 5-7 mins. Yummy!!! Thanks for sharing.
I didn't even miss the dough! I didn't cook the cauliflower before I baked it. I added parmesean cheese, garlic powder, salt, parsley, and pepper to the cauliflower and baked it for 15 minutes. Then, I topped it with cooked ground beef and shredded cheese and baked for another 5 minutes or until the cheese was melted. I will definitely make this again!
This was very good! ! I cooked the cauliflower & 3 cloves of garlic in pressure cooker, then drained and mashed all after adding several handfuls of baby spinach while still very hot, parmesan,salt pepper and garlic powder to taste.after it cooled some ,I added 2 eggs, mixed all together well.Baked on pam sprayed cookie sheet until almost done then topped with shredded cheese until melted very yummy & my husband liked it as well. I will make sure that I drain cauliflower better next time so that it cooks quicker and liquid doesn't run :)
I did a whole head of cauliflour in microwave for 8 minutes, put all ingredients in and cooled for 15 min in freezer. Then added 2 eggs. Did all the rest like recipe said. Will do again, crust was just right.????
The crust was a little cheesy for my taste, and I could really taste the egg. I think this is a fabulous idea and with some tweaking of the ratio, will be a real winner(more cauliflower, reduce the cheese slightly). Instead of boiling the cauliflower I nuked it for 8 minutes and then soaked up some of the excess moisture with a paper towel (friends said it was a bit soggy). I baked at 425 for just under 15 minutes and the "golden brown"ness was perfect.
Like any non-traditional ingredient, one needs to experiment with working with cauliflower to achieve maximum results. I have made dozens of these crusts for friends and family and consistently get rave reviews. I make them in batches, bake them and put them on waxpaper lined pieces of cardboard and use my Foodsaver to protect them in the freezer. Pop one out on the fly, load it up with your favorite toppings which should be prepared ahead of time as you will not be baking this pizza for much longer after you top it. I agree that you really need to remove as much liquid from the cauliflower prior to working it into the mix. I put the steamed material inside a large cheesecloth and squeezed the ba-boo-boo out of it. The only deviation I made from the original recipe is to add about 1/4 cup coconut flour to the mixture to further absorb whatever liquid didn't come out during the squeeze. You will love this crust!
* Percent Daily Values are based on a 2,000 calorie diet.
Cauliflower Pizza Crust
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 31
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