single cauliflower pizza Crust

rainbozs · September 2017

Does anyone have a great cauliflower pizza crust recipe? With the macro break out?

Thanks!

Eaglesfanintn · September 2017

In for this one. I've already replaced mashed potatoes with cauliflower so a good pizza crust recipe would be awesome.

smokinbluegrass · October 2017

https://www.greengiant.com/recipes/cauliflower-pizza-crust/

I make this one. It's better on a stone (crisper in the center), but it's good regardless. I hand-grate the real parm, too. Works out to about 50 calories a slice for 6 slices (crust only), even with using the real imported reggiano.

dante8993 · October 2017

Trader Joe’s sells a really good one.

amusedmonkey · October 2017

Speaking of pizza you can pick up (which was a concern for me when I first decided to try it) here is one I've been meaning to try, not a pizza replacement (I eat pizza for the how the toppings make the bread taste) but as a whole different dish in itself, but it's too involved and I am lazy, so I have yet to get to making it.

Https://pastrychefonline.com/2016/09/05/cauliflower-pizza-you-can-pick-up/#

Tip: if you don't have a pizza stone heat up your sheet pan in the oven upside down and place the pizza one it (at least that's what I do for real pizza)

smokinbluegrass · October 2017

crazyravr wrote: »

And this actually holds up? As in you can lift it up like pizza slice?

Yep, but as mentioned, it's better on a stone, which absorbs that last bit of moisture from the center once it's been loaded with sauce and stuff. A baking sheet, even a lined one, leaves the very center still a bit damp. The key is make sure it's well baked before you load it up and get it as thin as you can before you bake it. They say it's 11", but I got mine to nearly 13". I also think hand-grating the parm-regg makes a difference. It's quite drier.

Sp1tfire · October 2017

I made this one:
https://www.oatmealwithafork.com/personal-pan-cauliflower-pizza-crust-dairy-free/
There's instructions to make it 'regular' with dairy. I made it with parm and it was sooo good and perfect size!
I also didn't need as much oil as she said. I used 1/2 tbsp and it turned out well. Make sure to measure cauliflower using OZ on a scale. really good and crisp!

cfredz · October 2017

https://www.amazon.com/Califlour-Foods-Gluten-Califlower-Crusts/dp/B01N1RNK9P/ref=sr_1_2_a_it?ie=UTF8&qid=1508187522&sr=8-2&keywords=califlour+crusts

marm1962 · October 2017

Or...you could try fathead pizza crust.....google it

single cauliflower pizza Crust

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