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 CRUST PIZZA
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h50m
Yield 2 servings (1 pizza)
Number Of Ingredients 21
Steps:
- For the pizza: Preheat the oven to 425 degrees F. Line a rimmed baking sheet with parchment paper.
- Pulse the cauliflower florets in a food processor to a fine snowy powder (you should have about 2 1/2 cups). Transfer the processed cauliflower to a microwave-safe bowl and cover. Microwave until soft, 4 to 6 minutes. Transfer to a clean, dry kitchen towel and allow to cool.
- When cool enough to handle, wrap the cauliflower in the towel and wring out as much moisture as possible, transferring to a second towel if necessary. In a large bowl, stir together the cauliflower, Parmesan, Italian seasoning, salt, egg and 1 cup of the mozzarella until well combined. Transfer to the prepared baking sheet and press into a 10-inch round. Bake until golden, 10 to 15 minutes.
- Remove the crust from the oven and top with the Spicy Pizza Sauce and remaining 1 cup mozzarella. Bake until the cheese is melted and bubbly, 10 minutes more. Garnish with fresh basil leaves just before serving.
- For the salad: Meanwhile, add the greens to a large bowl. Whisk together the olive oil, baslsamic and salt and pepper to taste in a measuring cup. Pour over the greens and toss. Top with Parmesan shavings.
- Heat a pan over medium-high heat until hot. Add a tablespoon or so of olive oil, throw in the garlic and chopped onions and give them a stir. Cook until the onions are soft, 4 to 5 minutes. Add the chicken broth, whisking to deglaze the bottom of the pan. Cook until the liquid reduces by half. Add the crushed tomatoes and stir to combine. Add the brown sugar, red pepper flakes and salt and pepper to taste and stir. Bring to a simmer, reduce the heat to low and simmer for 30 minutes. Let cool, then puree the sauce.
CAULIFLOWER CRUST PIZZA
Provided by Valerie Bertinelli
Categories main-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Special equipment: a pizza stone and peel or two rimless baking sheets
- Place a pizza stone or rimless baking sheet in the oven; preheat to 475 degrees F.
- Add the cauliflower to a food processor; pulse until finely ground, about the consistency of couscous. Pour the cauliflower onto a clean kitchen towel (I like flour sack towels for this) and squeeze out as much liquid as possible.
- To a large bowl, add the cauliflower, Parmesan, Italian seasoning, garlic, salt, some black pepper and the egg. Mix until the mixture holds together when pinched.
- Line a pizza peel or a second rimless baking sheet with parchment paper; liberally brush with olive oil. Spread the cauliflower mixture into a 12-inch-wide circle on the parchment. Slide the parchment onto the preheated pizza stone or baking sheet. Bake until the cauliflower crust is barely golden and darker at the edges, about 15 minutes.
- Remove the crust from the oven, sprinkle with the mozzarella and spread the marinara sauce over the top (this keeps the crust dry). Slide the pizza back onto the pizza stone or baking sheet and bake until bubbly and browned in spots, about 4 minutes.
- Scatter the basil over the top. Slice and serve.
Nutrition Facts : Calories 281, Fat 18 grams, SaturatedFat 10 grams, Cholesterol 91 milligrams, Sodium 990 milligrams, Carbohydrate 9 grams, Fiber 2 grams, Protein 23 grams, Sugar 3 grams
CAULIFLOWER PIZZA CRUST RECIPE (CRISPY + 3 INGREDIENTS!)
The BEST keto cauliflower pizza crust recipe, with just 3 ingredients! Learn how to make cauliflower pizza crust that you can pick up, with CRISPY edges.
Provided by Maya | Wholesome Yum
Categories Main Course
Time 45m
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F (204 degrees C). Place a piece of parchment paper onto a pizza peel if you plan to use a pizza stone (recommended), or a pizza pan.
Nutrition Facts : Calories 128 kcal, Carbohydrate 5.1 g, Protein 11.2 g, Fat 7.4 g, SaturatedFat 3.9 g, Cholesterol 86.3 mg, Sodium 338.8 mg, Fiber 1.7 g, Sugar 1.9 g, TransFat 0.1 g, UnsaturatedFat 2.9 g, ServingSize 1 serving
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
CRISPY CAULIFLOWER CRUST PIZZA
Adding flour and baking powder makes they typically soggy cauliflower pizza crust rise and crisp up more like a regular pizza crust.
Provided by Late Night Gourmet
Categories Cauliflower
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F.
- In a food processor, process cauliflower until finely chopped.
- In a microwave-safe bowl, cook cauliflower for five minutes or until tender. Using a juicer, squeeze out the moisture from the cauliflower a little bit at a time. Alternately, place cauliflower in a towel, and squeeze out excess water so it is completely dry.
- In a bowl, mix cauliflower, salt, baking powder, oregano, eggs, and garlic, until well-combined.
- NOTE: everyone but me seems to be able to use parchment paper without it sticking. In my experience, no matter what I do, it sticks like glue. Using a Silpat sheet works perfectly.
- On a Silpat (or parchment-lined baking sheet), spread cauliflower dough out until it resembles a pizza (round or square). Make sure the crust is at least ½" thick. Pinch the edges up to contain sauce to be added later. Bake for 40 minutes.
- Top however you want and bake in a 450°F oven for 7 minutes or until cheese and toppings have baked.
Nutrition Facts : Calories 82.7, Fat 1.8, SaturatedFat 0.6, Cholesterol 47, Sodium 392.1, Carbohydrate 13, Fiber 2.7, Sugar 2.4, Protein 4.8
BEST CRISPY CRUST PIZZA EVER
This crust is made with Indian Roti flour for perfect crispiness every time. My cousin works at Pizza Hut and he still thinks my pizza's are the best! Prep time includes time for the dough to rise, don't worry, you only work for about 8 minutes!
Provided by Trisha
Categories Grains
Time 1h50m
Yield 16 slices
Number Of Ingredients 13
Steps:
- Put first three ingredients in a bowl.
- My big stainless steel bowl works the best, because it conducts the heat from the water but doesn't cool down the yeast.
- Let stand for 10 minutes.
- Mix the rest of the ingredients in with the foamy yeast mixture.
- I use Indian Roti flour for crispy crusts, perfect every time, but whole wheat or white flour works too.
- Cover the bowl and stand somewhere warm for an hour to rise.
- Divide dough in half and roll flat.
- I usually add a small handfull of flour when I do this or the dough tends to be sticky.
- Spray your pizza pans with Pam and toss on the dough.
- Spread half a can of pizza sauce on each crust, then add your toppings.
- My pizza's are famous for the toppings listed above (don't forget to put your tomatoes in boiling water for about five minutes before you add to pizza).
- Bake both pizza's at 350 F for about half an hour.
- Enjoy!
Nutrition Facts : Calories 18.1, Fat 1.1, SaturatedFat 0.2, Cholesterol 0.4, Sodium 35, Carbohydrate 1.7, Fiber 0.5, Sugar 0.5, Protein 0.6
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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- Preheat your oven to 400 degrees F. Line a baking sheet with parchment paper (this is important - I tried without parchment and the cauliflower crust got soggy instead of crispy) and lightly brush it with olive oil. You can also use a 13-inch pizza pan, and cut a parchment circle to cover the bottom of the pan.
- Place the cauliflower florets in your food processor and rice them - process until their texture resembles rice.
- In a medium bowl, whisk together the eggs, kosher salt, black pepper, garlic powder, and oregano. Add the riced cauliflower and mix with a rubber spatula to combine.
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