anyone perfected the cauliflower pizza???

My turned out really great. I think the key might be the cheese though - it really binds it all together. But, the most important thing I found was to just squeeze the heck out of the cauliflower. Really - squeeze until you can't squeeze anymore. Did you do that? My crust's consistency was really close to pizza crust.

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Here's my advice, I've made a dozen or so in the past few months:

Boil the cauliflower
Mash with a wire masher
Use a ricer to get as much moisture out as possible, OR place all mashed cauliflower on several sheets of paper towels, roll up and squeeze
Adjust mozzarella to Parmesan ratio (a little more parm, a little less mozz
Use one egg and 1/2 c. of egg white
Bake on a pre-heated and greased pizza stone, flip after 10 minutes, bake on the other side for a couple minutes before adding toppings.

Should be darn near perfect.

Bake on a pre-heated and greased pizza stone, flip after 10 minutes, bake on the other side for a couple minutes before adding toppings.

Should be darn near perfect.

Another key is this right here. Bake it first then put toppings and bake a little more. Mine was fantastic!

I've never posted before, but I feel I need to chime in: I have used the cauliflower pizza recipe from the lucky penny blog called "best cauliflower pizza ever" several times. With toppings, this pizza crust is amazingly satisfying. I think the key points are to really wring out the cauliflower, get as much water out as you can, and I have only baked it on a pizza stone. Yes, it's a little bit of work, but for me, totally worth it. Honestly shocked how good it was. My favorite is to use this crust as the base for a french style brunch pizza - using herbs de provence in the crust, baked as directed, rosemary ham topping (usually low in sugar), gruyere/mozz/parmesan cheese blend on top, after 2nd baking, add shaved shallots and a poached egg, and a side of mixed salad greens with a lite dijon mustard dressing. I make the blog recipe and divide it by 3, so 3 individual pizzas out of one head of cauliflower. I don't know the calories, but it's definitely low carb. Also - I make a few pizza bases and freeze them - works great! Hope that this post adds to the conversation. Like I said, I'm new to this.

I've made one, and I never went through this huge process everyone is talking about. It came out FANTASTIC! Crispy on the edges, a little softer in the middle...

Anyway, I found it on youtube from some Dr. Berg.

Here is his recipe:

Ingredients:

CRUST

2 cups of grated Cauliflower
2 cups of shredded mozzarella cheese (organic)
2 eggs
(optional: add 1/4th cup of sauteed caramelized onions to the crust)




TOPPINGS (add what you like)

1/4th cup of pizza sauce or pasta sauce (find the one with the least amount of sugar)
1 cup of mozzarella cheese (sprinkle on top)
Slice mushrooms (optional)
Basil leaves (optional)
Pepperoni slices (optional)
Sliced tomatoes (optional)
Olives (optional)


Directions:

Preset oven at 450 degrees.
Grate 2 cups of cauliflower.
Add 2 cups of shredded mozzarella cheese (organic).
Mix in 2 eggs.
OPTIONAL: add 1/4th cup of sauteed onions in the crust. Just chop 1/2 of a small onion and saute until slightly brown - it condenses down to 1/4 cup.

Cut parchment paper to fit pizza tray.
Mix crust thoroughly and spread out evenly.
Cook crust for 15 minutes.
Apply toppings of your choosing.
Cook for 10 additional minutes.
Let cool for 5 minutes

Enjoy!

Mine has definitely been on the "fall apart" side probably too much moisture, but I'll have to try some of these techniques. Either way it was still delicious

I'm actually having cauliflower pizza for dinner tonight! I found through trial and error of course that you do not need to cook the cauliflower. I put it through the food processor raw. The heat of the oven cooks the cauliflower just fine and there's no water to squeeze out! So much easier and less time consuming!

Hello I just made cauliflower crust pizza yesterday and it turned out great! I found the recipe in an old post from Myfitnesspal and it is the first recipe that makes a crispy crust you can cut and eat with your hands!

4 cups of Cauliflower rice ( grind cauliflower florets until it looks like rice)
1 egg
1/3 cup of soft goat cheese
1 teaspoon of oregano
1 clove of garlic finely chopped (my addition)
1 pinch of salt

the trick is that after boiling the cauliflower rice you strain it into a thin towel and squeeze out as much of the water as possible. If your mixture is too wet, you will end up with a mushy crust.

Please feel free to message me for any details Would be happy to share!

No, it always looked like too much work for me and cauliflower can be pricey. Yellow squash is often free in the south as someone is always handing you a bag of it from their garden. I use this recipe all the time except I use any blended shredded cheese, egg beaters and only 1/4 cup of gluten free flour and some Italian mrs dash. This gets it to about 96 calories a slice.
http://allrecipes.com/recipe/summer-squash-pizza-crust/

I used a food processor to shred the squash. We always intend to make pizza out of it but It comes out like a big slab of cheesy bread smelling great and we just tear into it!