Cauliflower Crust Pizza Pictures

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Replies

  • sarrora
    sarrora Posts: 37 Member
    it looks good i'm going to try it
    this is the first time i see an orange cauliflower XD
  • rel12345
    rel12345 Posts: 34 Member
    Bump
  • newmrsdec10
    newmrsdec10 Posts: 361 Member
    bump. I've never done anything with cauliflower. Might try it.
  • luckyjuls
    luckyjuls Posts: 505 Member
    You know, I've read tons of reviews on this kind of pizza by all the "bloggers". Your breakdown made me think I could actually do this. Thanks for posting!
  • joaneebabee_123
    joaneebabee_123 Posts: 41 Member
    bump :happy:
  • TheMeIWillBe
    TheMeIWillBe Posts: 3
    This looks delicious. Thank you!!!
  • Doberdawn
    Doberdawn Posts: 733 Member
    I prebaked crust for 10 or 15 minutes. Then baked pizza for almost 20 minutes. Stayed soggy. Tasted alright, but way too much work for a limp crust. BTW the calories are much higher than that guy posted. Makes a 16" crust. 1/4 of pizza is 473.
  • pacosal
    pacosal Posts: 107 Member
    bump!
  • whierd
    whierd Posts: 14,025 Member
    I prebaked crust for 10 or 15 minutes. Then baked pizza for almost 20 minutes. Stayed soggy. Tasted alright, but way too much work for a limp crust. BTW the calories are much higher than that guy posted. Makes a 16" crust. 1/4 of pizza is 473.

    Your calorie count is quite a bit off.
  • choosingsara
    choosingsara Posts: 98 Member
    bump!
  • koalajazzie88
    koalajazzie88 Posts: 24
    thanks so much for this receipe, cant wait to try it!!
  • walkdmc
    walkdmc Posts: 529 Member
    This looks good, can't wait to try it! Thanks for sharing!
  • DTwoMama
    DTwoMama Posts: 7 Member
    I'm brand new to this site and was excited to find your recipe! Thanks for sharing! Can't wait to try it!
  • Sw33tKnees
    Sw33tKnees Posts: 119 Member
    Bump!!
  • danibu98
    danibu98 Posts: 281 Member
    this looks delicious! I wonder how to eliminate the soggy?
  • pamelaann85
    pamelaann85 Posts: 2 Member
    I've made this many times...it's actually really great. It's going to be a little moist/soggy no matter what...cauliflower has a lot of moisture in it. The thinner it is, the better. I use less cheese and turkey pepperoni for less fat as well.
  • Doberdawn
    Doberdawn Posts: 733 Member
    I prebaked crust for 10 or 15 minutes. Then baked pizza for almost 20 minutes. Stayed soggy. Tasted alright, but way too much work for a limp crust. BTW the calories are much higher than that guy posted. Makes a 16" crust. 1/4 of pizza is 473.

    Your calorie count is quite a bit off.
    I put each ingredient into MFP's recipe calculator. Each was measured, weighed & logged. MFP totals 473 per 1/4 of the 16" pizza.

    1 head white cauliflower 210
    1 head orange cauliflower 218
    2 eggs 140
    Vegan grated parmesan 2 tbs crust 45
    + 1 tbs topping 15
    Daiya mozzarella shreds 1 cup in crust 360
    + 2 cups topping 720
    Mid's pizza sauce 1.25 cups 100
    1 oz Applegate uncured pepperoni 80
    Italian spices, oregano & garlic powder 5

    Do the math. Equals 1883/4=473. So looks like MFP did it right.
  • econut2000
    econut2000 Posts: 395 Member
    I never heard of such a thing but sounds delicious! I will have to give it a try :-)
  • andreafischer1982
    andreafischer1982 Posts: 36 Member
    thanks for sharing this recipe . never heard of it
    will definitly try it
  • makaiya
    makaiya Posts: 80 Member
    for all that work, this is an awful thing to do to a head of cauliflower and a crime against pizza kind. i'm from NY where "a slice" is king. that, my dears, is truly dreadful. i want real pizza.
  • CarleneOelofse
    CarleneOelofse Posts: 9
    Bump!
  • Mambina
    Mambina Posts: 7
    bump
  • tubbyelmo
    tubbyelmo Posts: 415 Member
    Thanks so much for taking time to take the photos whilst making your pizza, I have read about this style of pizza crust so many times but never fancied trying it until now... heading to buy a cauli on the way home from work!!

    :drinker:
  • purplecharm
    purplecharm Posts: 446 Member
    I prebaked crust for 10 or 15 minutes. Then baked pizza for almost 20 minutes. Stayed soggy. Tasted alright, but way too much work for a limp crust. BTW the calories are much higher than that guy posted. Makes a 16" crust. 1/4 of pizza is 473.

    Your calorie count is quite a bit off.
    I put each ingredient into MFP's recipe calculator. Each was measured, weighed & logged. MFP totals 473 per 1/4 of the 16" pizza.

    1 head white cauliflower 210
    1 head orange cauliflower 218
    2 eggs 140
    Vegan grated parmesan 2 tbs crust 45
    + 1 tbs topping 15
    Daiya mozzarella shreds 1 cup in crust 360
    + 2 cups topping 720
    Mid's pizza sauce 1.25 cups 100
    1 oz Applegate uncured pepperoni 80
    Italian spices, oregano & garlic powder 5

    Do the math. Equals 1883/4=473. So looks like MFP did it right.


    I'm new to calculating calories but wouldn't you enter 2 cups of cauliflower instead of 2 full heads? The calorie count is probably different because of that and because the amount of the ingredients the OP used are different from what you used. It doesn't appear that he used 3 full cups of cheese or the same amount of sauce.

    The sogginess of the pizza may have been due to the amount of sauce you used, which the OP did not specify. I like light sauce on my pizza, so I only used around 2-3 tablespoons of sauce and I had no issues with sogginess.
  • Doberdawn
    Doberdawn Posts: 733 Member
    @Purplecharm

    The OP said he used two heads of cauliflower & he put 2 cups of cheese in the crust (I only put one cup on the crust to keep the calories less) plus then he put cheese on top & OP put 4 tbsp of parmesan (I cut that back to two tbsp) in the crust.
    Just wanted to share the pictures of the process for making Cauliflower Pizza Crust for any of those interested in trying it. It is pretty simple, I did it about in a half hour of prep and 30 minutes of baking.

    I took two heads of cauliflower, one white and one orange (for color), washed them, destemmed, and broke them into florets.
    (Pic omitted)
    Then I put it in the food processor a few florets at a time and pulsed it to make it grainy (Pic omitted)

    Then I microwaved it for 8 minutes each bowl (I didn't have one to fit both heads) and combined them together.

    >snip<
    Then I mixed 2 cups of cauliflower, 2 cups of mozzarella cheese, 4TB shredded parmesan, 2 cloves of crushed garlic, 2 beaten eggs, and an italian blend seasoning together in a large bowl. I took a large baking sheet and sprayed it with cooking spray, then pressed the mixture and formed it into a vaguely round shape.
    ...

    As for the sauce, that was a thin coating for 16". I added it one quarter cup at a time & tried to spread it.

    ETA: Aw heck... I saw where it said I took 2 heads. I just saw now where it later says to take 2 cups of that. Grrr maybe I will try it again some day.
  • annascrapper
    annascrapper Posts: 132 Member
    :flowerforyou:
  • Racquel1
    Racquel1 Posts: 93 Member
    Really have to make this one day... Looks so good !
  • miamiink89
    miamiink89 Posts: 103 Member
    Does anyone know I'd you could skip adding cheese to the base mixture? I'd rather save calories
  • d0llfacex0
    d0llfacex0 Posts: 18
    Bump for later, this looks delicious!
  • Iron_Duchess
    Iron_Duchess Posts: 429 Member
    *Bump*

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