Cauliflower crust

One of my peers (another "clean" eating trainer) brought some to work and I tried it.

I'll stick to real pizza.

A.C.E. Certified Personal/Group FitnessTrainer
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Been in fitness for 30 years and have studied kinesiology and nutrition

It's not a replacement for a pizza with a proper crust, but we have made it several times for another option and it's pretty tasty. Just make sure to squeeeeeeeeeeeeze out as much water from the cooked, riced cauliflower before proceeding, and spread it thin.

It's great! It's one of those things where you have to accept it for what it is (in this case, a cauliflower crust) instead of what it is pretending to be (pizza crust), but with that in mind it is good!

I prefer a nice flatbread pizza, though.

WHY??? Im good with my extra thin normal crust

I love it! My mother and I have been tweaking the recipe and sharing our discoveries. Here's a list from her:

A few tricks I've run across to make the "dough" more workable. Don't add water - but cover when nuking (I nuke for 4 min. stir and then 3 more minutes). After the cauliflower is cooled (I've only used just cauliflower), wrap it in a hand towel and squeeze the bejeebers out of it - lots of liquid comes out. Put the remaining in a bowl and it has a "flour" consistency. I add an egg to the mixture along with the cheese. I also put some red pepper in with the Italian spices to give it a little kick.

I spray the parchment paper with non stick spray before spreading out the "dough". We like it spread thin.

I also like to add in broccoli and spinach, and we prefer our crust to be thicker. The baking stone really seems to help quite a bit, too. Also, don't use a ton of sauce, it'll just make the crust soggy. Also, you don't have to use much cheese. While I normally prefer "drowned in cheese" pizza, with the right seasonings in the crust it's not needed, and the flavor or the cheese gets lost anyways.

My recipe which I love and I think it is way easier to make than real pizza dough. My hubby makes real dough, I make this and I am always done way ahead of him, not even counting the dough sitting part. Totally kills a pizza craving and is just as good reheated the next day. Only con (IMO) is that you usually have to use a fork and a knife which is a pretty small con...........

Crust:
2 cups shredded cauliflower (200 gm) 0/4/4/50
2 garlic clove, minced 0/2/0/8
1 tablespoon olive oil 14/0/0/120
1 cup shredded mozzarella cheese 32/0/28/400
1 egg 5/1/6/70
1 tsp pinch italian seasoning
1 pinch salt

51/7/38/648

Toppings:
3 slices deli meat (various) 1/2/11/50
1/2 cup Hunts Original tomato sauce 0/8/2/50
2 Cups Mozza cheese 64/0/56/800
10 slices Grimms pizza pepperoni 12.5/2.5/12.5/175
1 portabella Mushroom (or 3 regular mushrooms) 0/3/2/25
1 tbsp butter (saute mushrooms in) 11/0/0/100

88.5/15.5/83.5/1200

TOTAL: 139.5/22.5/121.5/1848
DIVIDED BY 2: 70/11/61/924


Directions:
Break the cauliflower into floret's and use a food processor to shred the cauliflower into little rice sized bits.
Place the cauliflower crumbles in a large bowl and microwave them (dry) for 8 minutes. Give the cauliflower a chance to cool a bit (so it can be handled) and then pour he crumbles onto a clean tea towel that has been lined with papertowel, wrap the towel around it and squeeze to get as much moister out as possible.
Place crumbles back in mixing bowl and add remaining ingredients.
Mix thoroughly and press onto parchment paper.
Once crust is ready slide paper onto hot pizza stone (450 degrees) and bake for 10-15 min., unit it starts to turn golden brown.

While the crust is baking cook toppings (mushrooms) in a pan to get moisture out and so they are warm/hot. Heat meat slices in the microwave to get them hot.
Remove crust, layer sauce and toppings, then bake again until everything is hot and browned.

FYI: The numbers above are my macros - fat/carbs/prot/cals just incase anyone is wondering.

I am going to try it myself soon! I found the recipe for it on SkinnyTaste.com, and I do believe that it will be good.
Last week I successfully turned a head of cauliflower into "mashed potatoes" and it. was. AMAZING! Tasted like real, mashed potatoes. No difference. So I totally believe it makes a good crust

I've done that too! Butter, garlic, sour cream, shredded cheddar mixed in.......mmmmmm!!!

PS: Is that you in your pic? Damn!

I did it, and it was delicious! I find it could still work with more egg white and less cheese. I might make some more, and not have it as a pizza crust, but just as a delicious snack! Here's how it looked:
http://i.imgur.com/bh5vLOK.jpg
And with topping (minus the fresh spinach I added as well)
http://i.imgur.com/yhNL3Rl.jpg

I have tried it. If I am being honest, the flavor wasn't bad. But the crust was too spongy and broke apart and is not a substitutde for real pizza.

Try cooking the crust on a pizza stone like in my post above.