LOW CARB CHEESY CAULIFLOWER BREADSTICKS
Move over cauliflower pizza crust, cheesy gluten-free and low-carb breadsticks are here. One small head of cauliflower is magically transformed into satisfying breadsticks.
Provided by Food Network Kitchen
Categories appetizer
Time 50m
Yield 8 to 9 sticks
Number Of Ingredients 10
Steps:
- Preheat the oven to 475 degrees F. Line a rimmed baking sheet with parchment and coat with cooking spray.
- Add the cauliflower and garlic to a food processor and pulse until finely ground and the consistency of couscous. Transfer the cauliflower mixture to a large bowl. Add the Italian seasoning, red pepper flakes if using, eggs, 1 cup Cheddar, 1/2 cup Parmesan, 1/2 teaspoon salt and a few grinds of pepper and combine until the mixture holds together when squeezed.
- Spread the cauliflower mixture into an 8-by-12-inch rectangle about a 1/4 inch thick on the prepared baking sheet. Use the straight edge of the parchment as your guide to keep the cauliflower mixture edges straight too. Bake until the crust turns golden brown all over, 18 to 20 minutes.
- Remove the baking sheet from the oven and lay another piece of parchment on top of the crust. Fit a second rimmed baking sheet on top so the bottom of the baking sheet is touching the parchment. Using oven mitts, hold the 2 baking sheets together and flip them over so the crust is now on the parchment on the upside-down baking sheet. Remove the first parchment from the crust, cut the crust into 1 1/2-inch-thick strips (you should have 8 to 9 strips) and spread them apart a little. Sprinkle with the remaining 1 cup Cheddar and 1/2 cup Parmesan. Bake on the upside-down baking sheet until the cheese is melted and turning brown in spots and the visible crust is a deep golden brown, 8 to 10 minutes.
- Let cool for 5 minutes, then transfer the sticks on the parchment to a serving plate and serve with the marinara sauce for dipping.
Nutrition Facts : Calories 220, Fat 16 grams, SaturatedFat 9 grams, Cholesterol 90 milligrams, Sodium 590 milligrams, Carbohydrate 4 grams, Fiber 1 grams, Protein 16 grams, Sugar 1 grams
CAULIFLOWER PIZZA CRUST
Provided by Katie Lee Biegel
Time 50m
Yield 1 pizza crust
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- Break the cauliflower into florets and pulse in a food processor until fine. Steam in a steamer basket and drain well. (I like to put it on a towel to get all the moisture out.) Let cool.
- In a bowl, combine the cauliflower with the mozzarella, Parmesan, oregano, salt, garlic powder and eggs. Transfer to the center of the baking sheet and spread into a circle, resembling a pizza crust. Bake for 20 minutes.
- Add desired toppings and bake an additional 10 minutes.
MINI CAULIFLOWER PIZZA PIES
Cauliflower pizza crust gets a new look with these mini pizza pies. Top them with sausage crumbles, pepper, onion and olives, or pick your own toppings.
Provided by Arlyn Osborne
Categories Quick Breads
Time 1h45m
Yield 10 pizzas
Number Of Ingredients 14
Steps:
- For the Crust:.
- Preheat oven to 350°F Place ten 3.5-inch tart pans on top of a baking sheet and spray with nonstick spray.
- Add the cauliflower rice to a food processor and pulse until finely ground. Cook the cauliflower in the microwave, according to package instructions. Let cool. Squeeze out as much liquid as possible from the cauliflower, using a dish towel to wring out the moisture.
- Transfer the cauliflower to a bowl and add the remaining crust ingredients. Mix together with a fork.
- Add about 2 tablespoons of the mixture to each of the tart pans and press evenly into the bottom and up the sides.
- Bake 15-20 minutes, or until golden brown. Let cool.
- Remove the cauliflower pie crust from the tart pans. First remove the outer ring. Then carefully use a small offset to separate the bottom of the crust from the bottom of the tart pan. Place pie crusts on a parchment-lined baking sheet.
- For the Pizza Filling:.
- Heat about 1 tablespoon of olive oil in a small skillet over medium high heat. Add the sausage and cook until browned, about 7-10 minutes, breaking up with a wooden spoon. Drain on a paper towel lined plate.
- Add 2 teaspoons of tomato sauce to each crust and spread. Top with mozzarella, sausage crumbles, onions, peppers and olives.
- Bake 7-10 minutes, or until cheese is melted and bubbly.
- Combine the remaining tomato sauce, sausage, onions, peppers and olives in a bowl and microwave until warm. Serve on the side with the cauliflower pizza pies.
Nutrition Facts : Calories 298.6, Fat 4, SaturatedFat 1.4, Cholesterol 23.4, Sodium 320.5, Carbohydrate 56.9, Fiber 1.6, Sugar 1.4, Protein 7.5
CAULIFLOWER CRUST PIZZA
Whiz up cauliflower and ground almonds in a food processor to make this gluten-free pizza base - top with tomatoes, aubergine and cheese
Provided by Good Food team
Categories Dinner, Main course
Time 1h
Yield Serves 4 (makes 1 large pizza)
Number Of Ingredients 14
Steps:
- Heat oven to 200C/180C fan/gas 6. Remove the leaves from the cauliflower and trim the stalk end, then cut into chunks. Blitz half the cauliflower in a food processor until finely chopped, like rice. Transfer to a bowl and repeat with the remaining half. Tip all the cauliflower in a bowl, cover with cling film and microwave on High for 5-6 mins until softened. Tip onto a clean tea towel and leave to cool a little. Once cool enough to handle, scrunch up the tea towel and squeeze as much liquid as you can out of the cauliflower, then transfer to a clean bowl. Stir in the ground almonds, egg, oregano and plenty of seasoning. Line a baking tray with baking parchment and grease with oil. Mound the cauliflower mix into the centre of the tray, then use a spoon and your hands to spread out into a 30cm round. Make it a little thicker at the edges to create a 'crust'. Bake for 15-18 mins until golden brown and starting to crisp a little at the edges.
- Meanwhile, heat a griddle pan, brush each aubergine slice on both sides with a little of the oil, season and cook for 5-6 mins, turning once, until softened and charred - you'll need to do this in batches. Transfer to a plate. Brush the onions with oil, season and griddle for 5-8 mins until softened and charred. To make the tomato sauce, whizz the canned tomatoes, tomato purée, garlic and some seasoning in a blender until smooth. Transfer to a small saucepan, bring to a simmer and cook gently for 8-10 mins until thick (you don't want any watery tomato soaking into the cauliflower base). Tear half the basil leaves and stir through the sauce.
- Once the cauliflower base is cooked, set aside to cool a little. Turn the oven up to 240C/220C fan/gas 8. Drain the mozzarella and pat dry with kitchen paper. Spread the tomato sauce over the base, sprinkle over the Grana Padano, then arrange the aubergines, red onion and mozzarella on top. Scatter over the chilli flakes and return to the oven for 10-12 mins. Before serving, shave over a little more cheese and scatter with the remaining basil leaves.
Nutrition Facts : Calories 463 calories, Fat 33 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 10 grams sugar, Fiber 8 grams fiber, Protein 26 grams protein, Sodium 0.7 milligram of sodium
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
CAULIFLOWER PIZZA CRUST
There is only one other recipe for this on this site, mine is a tad different. I am carb concious and this worked perfectly for me. It is delicious, crispy, and cheesy, not exactly low fat, but the use of light cheese helps.. Let me know if you like it; and If you can think of something lighter to substitute for the cheese, (I haven't had any luck), not flour (have to keep it LOW CARB).
Provided by BeeJaye
Categories Cauliflower
Time 30m
Yield 1 Pizza, 4 serving(s)
Number Of Ingredients 7
Steps:
- Process or grate the cooked cauliflower.
- Combine cauliflower, egg and cheese.
- Press evenly on pizza tray. Sprinkle evenly with fennel, oregano and parsley.
- Bake at 220 degrees Celsius for 12-15 minutes (15-20 minutes if you double the recipe).
- Remove the pan from the oven. To the crust, add chosen sauce, then toppings and cheese.
- Place under a griller at high heat just until cheese is melted
- NB. dont rebake the pizza once you have applied the toppings, trust me, it wont come out as crispy.
Nutrition Facts : Calories 91.7, Fat 6.8, SaturatedFat 3.9, Cholesterol 70.2, Sodium 127.9, Carbohydrate 1.7, Fiber 0.7, Sugar 0.8, Protein 6.2
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