Thoughts on cauluflower pizza crust

andresconejo

Hey! Im looking to try some cauliflower pizza crust tonight cause i rather getting carbs from other sources instead of the typical pizza dough, the question is, How worth is cauliflower crust? Is it tasty? Do it holds everything togheter right? How's the texture?
I don't want to be disappointed of doing this...

Thanks!

emAZn

It's ok... it does hold up and the taste is ok too but it's a lot of work and very messy to prepare.

It's easier and just about the same amount of calories to use a 100 calorie flat-out wrap.

andresconejo

Isnt it mushy or soggy?
And im out of flatbreads or big tortillas right now

1longroad

It's really good! Just make sure you have parchment paper to bake it on and turn it 1/2 way through the baking time. I like mine with a tiny bit of black along the edge. So, 'well done'.

GingerLolita

I usually use whole grain crusts for my pizza... it's a healthy source of carbs and the taste and texture is the same as regular

emAZn

Isnt it mushy or soggy?
And im out of flatbreads or big tortillas right now

It does get soggy if you don't cook it in the oven long enough. It helped to cook it in the oven till it was solid then pan fry some of the moisture out at a medium temperature then when you add your cheese and sauce it doesn't add to the moisture.

andresconejo

Isnt it mushy or soggy?
And im out of flatbreads or big tortillas right now

It does get soggy if you don't cook it in the oven long enough. It helped to cook it in the oven till it was solid then pan fry some of the moisture out at a medium temperature then when you add your cheese and sauce it doesn't add to the moisture.

And if i dont want to fry it i guess i just have to bake it longer? Until the edges are a bit burn??

andresconejo

Oh, and how thick do u guys make it??