HOW TO MAKE CAULIFLOWER PIZZA CRUST (THAT WON'T FALL APART)
Ever wonder how to make cauliflower pizza crust that won't fall apart? This recipe is sturdy enough to pile with toppings and perfect for eating low carb!
Provided by Sarah Bond
Categories Baked Goods Main Dishes Pizzas
Time 45m
Number Of Ingredients 7
Steps:
- Rice Cauliflower: Preheat oven to 350 degrees F (175 C). Grate cauliflower into rice consistency using either your food processor or a box grater. Spread cauliflower onto a parchment-lined baking sheet into as flat of a layer as possible. Bake for 20 minutes, or until the cauliflower begins to brown. Remove from oven and let cool slightly. Increase oven temperature to 450 degrees F (230 C).
- Dry Cauliflower: Spoon cauliflower into a cheesecloth and squeeze out as much moisture as possible.
- Make Dough: In a large bowl, stir to combine cauliflower and all remaining ingredients. Shape dough into a pizza round on a parchment-lined baking sheet. Bake for 15 minutes, carefully flipping the pizza crust halfway through cooking*.
- Make Pizza: Top pizza crust with your favorite sauces and toppings, then return to the oven until all melty and delicious, about 7 minutes.
Nutrition Facts : ServingSize 1 slice, Calories 58 kcal, Carbohydrate 6 g, Protein 5.1 g, Fat 2.3 g, SaturatedFat 1 g, Cholesterol 49 mg, Sodium 234 mg, Fiber 2.7 g, Sugar 2.6 g
NO-FAIL CAULIFLOWER PIZZA CRUST
Almond flour, mozzarella cheese, and riced cauliflower star in this no-fail, low-carb pizza crust recipe that's super easy to make and can be topped with any of your favorite toppings. See margherita recipe below!
Provided by NoFailRecipes
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 450 degrees F (230 degrees C). Line a 9x13-inch sheet pan with parchment paper and lightly coat with olive oil. Set aside.
- Place riced cauliflower in a food processor and chop until it's a similar consistency to flour. Toss the cauliflower pieces and 1 teaspoon kosher salt together. Wrap the cauliflower in a kitchen towel and wring out as much liquid as possible.
- Put the cauliflower in a large bowl and add eggs, mozzarella cheese, almond flour, parsley, oregano, pepper flakes, garlic, and remaining 1 1/2 teaspoons salt. Mix the ingredients until thoroughly combined. The mixture should hold together when you squeeze it in your hand.
- Evenly and firmly press cauliflower mixture into the prepared pan. Use a rubber spatula to divide the crust in half horizontally and press the dough to either side so there is a 1/4-inch of space between the 2 crusts.
- Bake in the preheated oven until crusts are brown around the edges and set, 15 to 20 minutes.
- Remove crusts from the oven. Lift crusts using the parchment paper and flip over directly onto the pan. Discard the parchment paper. Place crusts back in the oven and cook until the bottoms begin to brown as well, about 5 minutes more.
- Remove crusts from the oven and use as desired.
Nutrition Facts : Calories 162.4 calories, Carbohydrate 8 g, Cholesterol 101 mg, Fat 10.2 g, Fiber 3.6 g, Protein 11.3 g, SaturatedFat 3.1 g, Sodium 1369.4 mg, Sugar 0.5 g
CAULIFLOWER CRUST PIZZA.....YOU WON'T BELIEVE IT!
Yes, really.......this pizza was made with a cauliflower crust! I can't tell you how excited I am about this recipe. When I first saw this posted I thought the pizza looked so appetizing that I knew I had to give this a try. I was a little skeptical but only because I didn't want to get my hopes up. I'm always trying to cut out a few carbs and I'm always craving pizza. I had all the ingredients on hand so I was happy to whip up an onion pizza, my favorite! Well.... let-me-tell-you, this is surprisingly-unbelievably-amazingly good!!! Pizza night is officially back!!!
Provided by Everything Tasty Ki
Categories < 60 Mins
Time 1h
Yield 2-4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees.
- Break the cauliflower into floret's and use a food processor or cheese grater to shred the cauliflower into little bits. It takes about 10-12 pulses in the food processor to get the right consistency, being careful not to over process and make a puree.
- Transfer to a large bowl and cook in the microwave, uncovered, for 8 minutes on high heat. It is not necessary to add water, the cauliflower will steam on it's own.
- Let the cauliflower cool slightly and mix in all remaining crust ingredients.
- Spray a pizza pan or sheet pan with non-stick spray liberally and spread out the mixture. Go for a pretty thin pizza, this will ensure crispiness. Spray the top lightly with cooking spray.
- Place the crust in the oven and cook for 20 minutes. It will get crispy and dark in many areas. Important tip: before you top the crust with toppings, be sure to take a large spatula and very gently loosen the bottom of the crust from the pan. This will prevent it from sticking as you cook it further.
- Top the crust with your favorite toppings and bake until cheese is melted, about 10-15 minutes, and turn on the broiler for 2-3 minutes to crisp the top to your liking.
- Tips for the perfect low carb pizza crust:.
- Spray a non-stick pan liberally with non-stick spray.
- Be sure to cook the crust on a high temperature, 400 degrees for 25 minutes or until crispy on the bottom and firm on the top. Every oven varies but the key is to have a crispy bottom so that the pizza stays together and slices up nicely.
- After the crust is pre-baked, loosen it gently with a spatula so that it does not stick to the pan as you continue to cook the pizza with toppings.
- If you go a little lighter on the sauce and toppings, the pizza will hold together better. The Margherita Pizza toppings of buffalo mozzarella and vine ripe tomato slices are a perfect choice.
- Follow these tips and you will have perfect low carb pizza that is so delicious that you won't feel like you are missing a thing.
- I hope you let me know how it works out for you and what your favorite toppings are!
Nutrition Facts : Calories 616.9, Fat 39.1, SaturatedFat 22, Cholesterol 218.4, Sodium 1381.9, Carbohydrate 22.6, Fiber 5.6, Sugar 6.7, Protein 44.7
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