CAULIFLOWER PIZZA CRUST
You will never guess this rich, grain-free pizza crust is made with cauliflower instead of flour. Serve with your favorite sauce and toppings.
Provided by Alli Shircliff
Categories Bread Pizza Dough and Crust Recipes
Time 1h
Yield 6
Number Of Ingredients 6
Steps:
- Place cauliflower pieces through the feeding tube of the food processor using the grating blade; pulse until all the cauliflower is shredded.
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until tender, about 15 minutes. Transfer cauliflower to a large bowl and refrigerate, stirring occasionally, until cooled, about 15 minutes.
- Preheat an oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper or a silicon mat.
- Stir Italian cheese blend, parsley, egg, garlic, salt, and pepper into cauliflower until evenly incorporated. Pour mixture onto the prepared baking sheet; press and shape into a pizza crust.
- Bake in the preheated oven until lightly browned, about 15 minutes.
Nutrition Facts : Calories 58.8 calories, Carbohydrate 3.3 g, Cholesterol 38.4 mg, Fat 3.5 g, Fiber 1.3 g, Protein 4.3 g, SaturatedFat 1.9 g, Sodium 109 mg, Sugar 1.2 g
CAULIFLOWER CRUST PIZZA
Make and share this Cauliflower Crust Pizza recipe from Food.com.
Provided by hwbizar
Categories < 60 Mins
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Grate cauliflower in food processor.
- Steam approximately 15 minutes.
- Transfer to bowl to cool & squeeze out all excess water using towels.
- Preheat oven to 450.
- Add remaining ingredients & mix well.
- Pour mixture onto parchment lined baking sheet or oiled pizza stone.
- Shape crust & bake approximately 15 minutes until lightly browned.
- Add sauce toppings etc bake additional 10 minutes or until toppings are heated.
Nutrition Facts : Calories 75.4, Fat 2.8, SaturatedFat 0.9, Cholesterol 93, Sodium 80, Carbohydrate 8.1, Fiber 3, Sugar 3, Protein 6.1
PERFECT CAULIFLOWER PIZZA CRUST
From: Detoxinista.com A grain-free alternative to traditional pizza crust, that you can pick up with your hands! Had to save for my cookbook!
Provided by Rich Mann
Categories < 4 Hours
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat your oven to 400°F.
- To make the cauliflower rice, pulse batches of raw cauliflower florets in a food processor, until a rice-like texture is achieved.
- Fill a large pot with about an inch of water, and bring it to a boil. Add the "rice" and cover; let it cook for about 4-5 minutes. Drain into a fine-mesh strainer.
- THIS IS THE SECRET: Once you've strained the rice, transfer it to a clean, thin dishtowel. Wrap up the steamed rice in the dishtowel, twist it up, then SQUEEZE all the excess moisture out! It's amazing how much extra liquid will be released, which will leave you with a nice and dry pizza crust.
- In a large bowl, mix up your strained rice, beaten egg, goat cheese, and spices. (Don't be afraid to use your hands! You want it very well mixed.) It won't be like any pizza dough you've ever worked with, but don't worry- it'll hold together!
- Press the dough out onto a baking sheet lined with parchment paper. (It's important that it's lined with parchment paper, or it will stick.) Keep the dough about 3/8" thick, and make the edges a little higher for a "crust" effect, if you like.
- Bake for 35-40 minutes at 400°F The crust should be firm, and golden brown when finished.
- Now's the time to add all your favorites- sauce, cheese, and any other toppings you like. Return the pizza to the 400F oven, and bake an additional 5-10 minutes, just until the cheese is hot and bubbly.
- Slice and serve immediately!
Nutrition Facts : Calories 45.3, Fat 1.5, SaturatedFat 0.5, Cholesterol 46.5, Sodium 88.7, Carbohydrate 5.6, Fiber 2.2, Sugar 2.1, Protein 3.6
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