cauliflower pizza crust-anyone try it?

sdwdickson
sdwdickson Posts: 45 Member
edited November 13 in Food and Nutrition
I have a bunch of cauliflower in my freezer and my family doesn't like it. Have been seeing cauliflower pizza crust lately and I was wondering if anyone has tried it and liked it and your favorite recipe? Thanks.
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Replies

  • coueswhitetail
    coueswhitetail Posts: 309 Member
    I tried it....I would add lots of herbs to the crust next time....it was pretty good, but would be great with extra spices added to it before baking.

    I don't remember which recipe I followed, but I think it was this one....the key is to squeeze as much water out as possible....it is unbelieveable how much water comes out of it!
    http://detoxinista.com/2012/01/the-secret-to-perfect-cauliflower-pizza-crust/

  • jamie_lee80
    jamie_lee80 Posts: 176 Member
    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.
  • Sugarbeat
    Sugarbeat Posts: 824 Member
    I like it and make it often. I usually add a lot of garlic to mine.
  • AmazonMayan
    AmazonMayan Posts: 1,168 Member
    edited March 2015
    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.
  • Capt_Apollo
    Capt_Apollo Posts: 9,026 Member
    i'll die before i do a cauliflower pizza crust
  • ElsaVonMarmalade
    ElsaVonMarmalade Posts: 154 Member
    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!
  • Asher_Ethan
    Asher_Ethan Posts: 2,430 Member
    How did everyone make theirs? Every time I try and make it it never comes out right and it's pretty gross.
  • tincanonastring
    tincanonastring Posts: 3,944 Member
    nope.gif
  • yayamom3
    yayamom3 Posts: 939 Member
    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
  • SuggaD
    SuggaD Posts: 1,369 Member
    Too much work, imo.
  • Swiftlet66
    Swiftlet66 Posts: 729 Member
    Lots of work, lots of cheese and herbs but overall, tasted great to me. It's a very thin crust though. Just try it to see if you like it. There's no harm in experimenting with food!
  • tulips_and_tea
    tulips_and_tea Posts: 5,744 Member
    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.
  • wizzybeth
    wizzybeth Posts: 3,578 Member
    Asher_Ethan wrote: »
    How did everyone make theirs? Every time I try and make it it never comes out right and it's pretty gross.

    One of my friends on FB made it the other day and she said they ended up ordering take out pizza instead. Her little boy ate it though, because he would eat anything as long as you called it "pizza."

    lol

    I have heard mixed reviews of it...I imagine, knowing myself, that I would probably like it (I like most things that are smothered in tomato sauce and cheese) but I bet my family would say "This is weird. Now where's the pizza?"

  • beachlover83
    beachlover83 Posts: 68 Member
    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.
  • ndj1979
    ndj1979 Posts: 29,136 Member
    Capt_Apollo wrote: »
    i'll die before i do a cauliflower pizza crust

    ill second this...

    just go with a thin crust option ....
  • CooCooPuff
    CooCooPuff Posts: 4,374 Member
    edited March 2015
    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".
  • Alyssa_Is_LosingIt
    Alyssa_Is_LosingIt Posts: 4,696 Member
    Capt_Apollo wrote: »
    i'll die before i do a cauliflower pizza crust

    This. Blegh.
  • crosbylee
    crosbylee Posts: 3,455 Member
    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.
  • kmbweber2014
    kmbweber2014 Posts: 680 Member
    I tried it and was the only one in my house that ate it (only because I was too stubborn to admit it sucked). Super time consuming and just tasted like cauliflower with cheese and pepperoni.
  • ndj1979
    ndj1979 Posts: 29,136 Member
    spacequiztime wrote: »
    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".

    actually, if I remember correctly you just use real crust, because pizza...
  • JPW1990
    JPW1990 Posts: 2,424 Member
    You might want to try this option, too:
    http://www.ruled.me/low-carb-fried-mac-cheese/

    I haven't bothered with the cauliflower crust, because it's a lot of steps for a single thing. For me, the easiest solution was just to make mini pizzas on portobello caps.
  • CooCooPuff
    CooCooPuff Posts: 4,374 Member
    ndj1979 wrote: »
    spacequiztime wrote: »
    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".
    actually, if I remember correctly you just use real crust, because pizza...
    You could also just save the time and pick some up from your local pizzeria

  • spangler1972
    spangler1972 Posts: 18 Member
    Like others have said, it can be a little time consuming. Compared to doing a yeast dough from scratch, it's not that much more time. Most of it is wringing all of the water out of the cauliflower.

    The rest of it is complimenting the flavor of the cauliflower. It's not going to taste like yeast dough, so don't expect that. Enjoy it for what it is, and how it can taste good as part of your pizza.

    I baked one up, and added it to my MFP blog, you can find it here: http://www.myfitnesspal.com/blog/spangler1972/view/of-cauliflower-and-pizza-555857
  • stealthq
    stealthq Posts: 4,298 Member
    If you don't think it's going to be anything like an actual pizza crust, you might be OK. Personally, I find it too soft. Taste is basically cauliflower + herbs + Parmesan. I thought it did better on its own as a side than as a base for pizza toppings. And even at that, I'd rather have roasted cauliflower, garlic and onions.

    Have to say there are tons of better pizza crust substitutions out there, all easier to use. Pitas, tortillas, English muffins ...
  • skydogz
    skydogz Posts: 1
    Sugarbeat wrote: »
    I like it and make it often. I usually add a lot of garlic to mine.
    sdwdickson wrote: »
    I have a bunch of cauliflower in my freezer and my family doesn't like it. Have been seeing cauliflower pizza crust lately and I was wondering if anyone has tried it and liked it and your favorite recipe? Thanks.

    I'm Rena, I went from being a Type 2 to a Type 1 because of a bad diagnosis. I got some recipes for cauliflower pizza crust off of Pinterest and they were great. I also make cauliflower "rice" which I got from Pinterest also. Very good!
  • wizzybeth
    wizzybeth Posts: 3,578 Member
    JPW1990 wrote: »
    You might want to try this option, too:
    http://www.ruled.me/low-carb-fried-mac-cheese/

    I haven't bothered with the cauliflower crust, because it's a lot of steps for a single thing. For me, the easiest solution was just to make mini pizzas on portobello caps.

    Oooooooooo....yummo!!
  • JPW1990
    JPW1990 Posts: 2,424 Member
    wizzybeth wrote: »
    JPW1990 wrote: »
    You might want to try this option, too:
    http://www.ruled.me/low-carb-fried-mac-cheese/

    I haven't bothered with the cauliflower crust, because it's a lot of steps for a single thing. For me, the easiest solution was just to make mini pizzas on portobello caps.

    Oooooooooo....yummo!!

    If you're going to try it - brush some olive oil on them and throw them in the oven for 5-10 minutes before you add the pizza topping and put them back in, keeps them from getting too soggy.
  • mariabee
    mariabee Posts: 212 Member
    Capt_Apollo wrote: »
    i'll die before i do a cauliflower pizza crust

    ^^ yaaa, that's what my husband said too, until that's all I made for dinner one night. And he was very impressed. To the point that he actually asked for it again.

    I used one from Pinterest... but of course now the link is deactivated.

    I would do everything the above posters have mentioned (add a ton of herbs and spices, salt and pepppr), plus cook it for much, much longer than the recipe calls for. Personally I like some crunch.

    Good luck!

  • tinascar2015
    tinascar2015 Posts: 413 Member
    Capt_Apollo wrote: »
    i'll die before i do a cauliflower pizza crust

    Hahaha, that's how I am with spaghetti squash, which I absolutely loathe. I'm Italian. My sauce is too good to put over that stringy, bodyless imitation!

    But THIS? I'm intrigued, and not because I want an imitation of a real crackery thin pizza crust (and boy, I make a great one). I love cauliflower...and cheese...and tomatoes and spices and roasted peppers and mushrooms....I think this is worth trying, as long as I don't sit there and compare it to a real pizza. I still have real pizza, just not as much as i used to. I think this sounds pretty good!
  • blleadon
    blleadon Posts: 187 Member
    edited March 2015
    I was actually pleasantly surprised when I tried a cauliflower crust pizza from a recipe found online. The second time I made it, it came out better than the first since I let it cook a little longer in the oven (it was a little too soft the first time). Also, it can be a little time-consuming, but when it said to let it cool, I got a little impatient and used a hair dryer in the cool setting to help speed things along lol.
    I don't particularly like a lot of "substitute" foods, and neither does my husband, but we both really enjoy this. I can eat the whole thing by myself...and happily log it :)
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