cauliflower pizza crust-anyone try it?

I make it frequently, Im a type 1 diabetic so I have to watch my carbs. Mrs. Dash makes a tomato basil seasoning that is salt free and makes the crust have a great flavor. Definitely lay down parchment paper on the pan that you are going to use. I usually bake half way through, take it out of the oven and flip it over on a new piece of parchment paper so that both sides get cripsy and it stays together better. I just found recipes to do the same thing but using zucchini or spaghetti squash and i'm excited to try those as well.

Definitely add some flavors to it. Use parchment paper and I also spread it kind of thick like about an inch or so thick because it settles. I spread it too thin once and trying to peel that off the parchment was no fun...I make it with egg whites and I whip those to stiff peaks then fold into the well drained cauliflower/herb mix. cook for a bit (15 minutes 20 minutes or so) then flip onto new parchment and gently peel the other parchment off and cook longer (lightly browning) before adding your toppings.

Most recipes are generally the same for this. It's not hard, but is time consuming.

Another quicker/easier cauliflower idea is the cauliflower "rice" - really quite good. Lots of recipes out there but basically - saute with olive oil, salt and garlic. Yum!

Too much work, imo.

yayamom3 wrote: »

I watched Joy make grilled cheese with cauliflower "bread" on Kathie Lee & Hoda last week. It looked good (and the hosts loved it), but it seemed like an awful lot of work. I think I'd rather just eat something else rather than go to all of that trouble! Of course, that's just my opinion. Some of you, I'm sure, are not as lazy as I am! Lol

I'm lazy and not afraid to admit it! I do low carb, so this recipe has always appealed to me, but I've yet to muster up the energy to try it. I very rarely have pizza just because I dislike most restaurant pizza sauce (too salty, not enough oregano and basil, etc.), but if I DO have pizza I just peel off the topping and discard the crust anyway.

I tried it once and it tasted delicious. It was a lot of work though, and it was messy. Definitely couldn't eat it with my hands. I used zucchini as a topping, and I think that added too much water.

If I remember correctly, you should probably be using fresh cauliflower for "crust", frozen tends to stick to the pan. I personally prefer using chicken or pork as a base if I want a lower carb "pizza".

It is time consuming. I thought it tasted funny but I think the Mrs. Dash suggestion earlier would probably have done the trick. You really have to wring out the water and make sure you run it through the food processor enough to get all the big chunks. I would not be opposed to attempting it again on a weekend or day off. I like the suggestion of flipping the crust and baking the other side too. It does hold up.