cauliflower pizza crust-anyone try it?

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  • healthymama1776
    healthymama1776 Posts: 5
    I LOVE cauliflower pizza crust!!! It is more work, which is why I usually make about 4 at a time, and once cooled, wrap and freeze. :) Easy to take it out and make from frozen crust. Tips that make a difference:
    1. You MUST wring out all the water you can - this is the hardest part. After you "rice" the cauliflower (use a food processor or grate it) and steam it in the microwave or on the stove, you lay out a fresh towel and wring, wring, wring - wait till it's cooled off so you don't burn yourself! This makes a blob of pulp. You mix this in with 1/3 C mozzarella, dries basil, and a dash of garlic powder, and1 egg, then form it on the parchment paper.
    2. Add 1 Tablespoon Almond flour to the dough before you form it - it helps make the crust a little more crispy.
    3. Don't make big crusts - about 9" diameter is the biggest, although I like to make them smaller; about 1/2" thick....i like thin crust, but if you make it too thin, it can tear. you shape it on the parchment paper - never use a non-stick spray.
    4. Bake the heck out of it. I cook it longer than the recipe says.
    5. let it cool on a wire rack for a couple minutes, then take it off there and let it cool without the parchment paper - you need to get all that steam out of there or it gets soggy.

    My family actually prefers this crust to the grain kind, b/c it doesn't leave you bloated.
  • healthymama1776
    healthymama1776 Posts: 5
    I have to say, too - honestly, it does not taste like cauliflower. :) I thought it would be disgusting the first time i heard of it, but I've made it about 10 times or more. Like I said, make extra after you try it once, because then you only have the work and mess once.
  • miss_sarah2020
    miss_sarah2020 Posts: 14 Member
    I have tried it many times, but you must must must wring out the cauliflower or else it will be too soggy to pick up
  • wizzybeth
    wizzybeth Posts: 3,578 Member
    JPW1990 wrote: »
    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.
    Thanks!!!
  • GoPerfectHealth
    GoPerfectHealth Posts: 254 Member
    I tried the crust and thought it was fine. First I juiced the cauliflower to create the pulp for the crust as the key to cauliflower crust is making sure the pulp is as dry as possible. It didn't seem like that much work. I've read that some people will make several in a day and store them in the freezer. I haven't done that yet.

    I agree with using parchment paper and flipping the crust.

  • Sugarbeat
    Sugarbeat Posts: 824 Member
    mariabee wrote: »
    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!

    The same happened with my husband.

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