Cauliflower Pizza Crust

1…6791112

Replies

  • rangomango
    rangomango Posts: 11
    this looks delicious! bump for later!
  • bslclay
    bslclay Posts: 55 Member
    Bump
  • finallychelle
    finallychelle Posts: 350 Member
    We have made this crust too and it is sooo yummy.

    Just a word to the wise, if you bake it on parchment paper. It says to broil the toppings. If you broil it the paper may burn. I think it could catch on fire. Just be careful.

    I broil on low and haven't ever had a problem-- but thanks for the tip!
  • dianniejt
    dianniejt Posts: 175 Member
    We have made this crust too and it is sooo yummy.

    Just a word to the wise, if you bake it on parchment paper. It says to broil the toppings. If you broil it the paper may burn. I think it could catch on fire. Just be careful.

    I broil on low and haven't ever had a problem-- but thanks for the tip!

    I have baked at high temps and started parchment paper on fire. I have broiled and burnt the paper but never caught it on fire but its a very real possibility
  • finallychelle
    finallychelle Posts: 350 Member
    We have made this crust too and it is sooo yummy.

    Just a word to the wise, if you bake it on parchment paper. It says to broil the toppings. If you broil it the paper may burn. I think it could catch on fire. Just be careful.

    I broil on low and haven't ever had a problem-- but thanks for the tip!

    I have baked at high temps and started parchment paper on fire. I have broiled and burnt the paper but never caught it on fire but its a very real possibility

    Of course, if your parchment paper ever DID catch fire you should keep the oven closed and turn off the broiler and wait for it to extinguish itself. The cauliflower pizza crust seems to stick to anything else I cook it on...
  • reereejandro
    reereejandro Posts: 62 Member
    bump
  • larabell69
    larabell69 Posts: 61
    Bump!
  • NuttyCake
    NuttyCake Posts: 34 Member
    I've already seen someone ask this but no reply as of yet...Anyway I made this tonight and I was really disappointed :( It just tasted like soggy egg. And strangely, I didn't even use the whole egg.

    Any suggestions? I don't want to give up just yet, unless thats what it's supposed to taste like... blech :(
  • finallychelle
    finallychelle Posts: 350 Member
    I've already seen someone ask this but no reply as of yet...Anyway I made this tonight and I was really disappointed :( It just tasted like soggy egg. And strangely, I didn't even use the whole egg.

    Any suggestions? I don't want to give up just yet, unless thats what it's supposed to taste like... blech :(

    Did your crust look like mine when it was done? (Brown?)

    I suspect that you made your crust too thick. This crust needs to be very thin unless you're making "bread" sticks.

    The crust should be hand holdable-- like regular pizza.

    It should definitely not be soggy. If so, it needed to be cooked longer. And if the outside was brown and the inside was mushy then it was too thick.

    I've had good success with this recipe. I hope we can troubleshoot yours!
  • mfoulkebrown
    mfoulkebrown Posts: 94 Member
    I've already seen someone ask this but no reply as of yet...Anyway I made this tonight and I was really disappointed :( It just tasted like soggy egg. And strangely, I didn't even use the whole egg.

    Any suggestions? I don't want to give up just yet, unless thats what it's supposed to taste like... blech :(

    Did your crust look like mine when it was done? (Brown?)

    I suspect that you made your crust too thick. This crust needs to be very thin unless you're making "bread" sticks.

    The crust should be hand holdable-- like regular pizza.

    It should definitely not be soggy. If so, it needed to be cooked longer. And if the outside was brown and the inside was mushy then it was too thick.

    I've had good success with this recipe. I hope we can troubleshoot yours!

    I've had the same problem. I made it last night and it couldn't have been more than 1/4 inch think, maybe closer to 1/8. It browned on the top, but the middle was soggy. I also had trouble getting it off of the pan, but I think parchment paper may be the solution to that.

    Is it possible that I used too much cheese? Could that cause the sogginess?
  • NuttyCake
    NuttyCake Posts: 34 Member
    I've already seen someone ask this but no reply as of yet...Anyway I made this tonight and I was really disappointed :( It just tasted like soggy egg. And strangely, I didn't even use the whole egg.

    Any suggestions? I don't want to give up just yet, unless thats what it's supposed to taste like... blech :(

    Did your crust look like mine when it was done? (Brown?)

    I suspect that you made your crust too thick. This crust needs to be very thin unless you're making "bread" sticks.

    The crust should be hand holdable-- like regular pizza.

    It should definitely not be soggy. If so, it needed to be cooked longer. And if the outside was brown and the inside was mushy then it was too thick.

    I've had good success with this recipe. I hope we can troubleshoot yours!

    I hope so too because I LOVE pizza :) And no it wasn't too thick. At least I don't think so. In fact in a few areas there were holes. And I even cooked it longer than the recipe called for because it wasn't browned.

    And speaking of trouble shooting, I have a question. I had the choice of either fat free cheese or low fat and I chose the fat free because the low fat was 70 calories as opposed to 40 in the fat free (I couldn't see using up that many calories on 1/4 of a cup of cheese expecially when I would have to use more on top). Could that have been the reason? Also, after it didn't work I looked up some more recipes and a few reviewers said to drain the cooked cauliflower with cheese cloth. I don't have cheese cloth but perhaps I could use paper towels? Would this be a necessary step?

    Thank you so much for the help!
  • DebraZ2012
    DebraZ2012 Posts: 27 Member
    Cant wait to try this, looks delicious.
  • apatricia04
    apatricia04 Posts: 1
    I am definitely going to try this especially to see what my husband thinks. He can eat pizza everyday but doesn't need all the calories that come with a "regular" pizza. Thanks for this great alternative :)
  • slm0257
    slm0257 Posts: 72 Member
    I tried to make this after seeing it on Pinterest. Nastiest thing ever! LOL. Mine was definitely soggy and I cooked it longer than it said. It was thin but I don't know what I did wrong. I think it would be ok if I could just get the thing crispy!
  • crazy_mims
    crazy_mims Posts: 13 Member
    wow !! looks delicious.. and I just love trying new type of pizza. Thanks for sharing :) keep it up
  • MrsFolk
    MrsFolk Posts: 205
    That looks amazing!!
  • Maddi_InBetweenDays
    Maddi_InBetweenDays Posts: 177
    bump
  • shutterbug282
    shutterbug282 Posts: 588 Member
    This looks amazing!!
  • brooke0206
    brooke0206 Posts: 255 Member
    Bump! Gonna have to try this!
  • Zumbacutie
    Zumbacutie Posts: 9 Member
    Wow, looks amazing! Thanks!
  • KBoddu
    KBoddu Posts: 237 Member
    bump
  • MrsRando
    MrsRando Posts: 155 Member
    thanks for sharing!
  • iLose2Gain
    iLose2Gain Posts: 138 Member
    bump :smile:
  • pundas
    pundas Posts: 165 Member
    bump
  • brittnicoledav
    brittnicoledav Posts: 113
    BUMP!
  • lenema
    lenema Posts: 58 Member
    bump
  • bradley081
    bradley081 Posts: 16 Member
    bump
  • jen_bd6
    jen_bd6 Posts: 501 Member
    OMG This is amazing.... seriously!!
  • jerbear1962
    jerbear1962 Posts: 1,157 Member
    I've been making a crustless pizza in a cake pan for weeks now...I'm going to try this one tonight...wow...thanks for sharing
  • finallychelle
    finallychelle Posts: 350 Member
    FOR ALL THE HANDFUL OF "SOGGY CRUST" PEOPLE

    Since I haven't had this happen, myself, I'm sort of flying blind-- but I love having the opportunity to troubleshoot.

    First of all-- it's almost definitely NOT related to what kind or how much cheese you used.

    Second of all-- I doubt that it's the eggs.

    My (pretty good) guess is that the cauliflower is too wet and the baking process is cooking the outside completely before the inside has been sufficiently dried out.

    My suggestion-- and this should work-- is to process the raw cauliflower into rice, as stated-- and then dry it out, some, before mixing in the egg and cheese and baking.

    Two suggestions: you can put the bowl of raw "cauli-rice" in the refrigerator, uncovered, overnight. That should do a pretty good job of pulling moisture out-- especially if you stir it, on occasion.

    The quicker suggestion is to spread the loose cauli-rice out on a cookie sheet and bake it just long enough to dry things out a bit. Then continue on with the recipe.

    It's worth the trouble.

    Although I haven't tried freezing them you might consider making up lots of crusts (once you're successful with the first one) and, after they're baked, stack them on a dinner plate with parchment paper in between each one-- and then wrap and freeze the stack. I'm pretty sure that would work-- and you wouldn't have to go through the crust making process each time.

    If you want an even FASTER way to calm your pizza craving-- skip the crust and use half a bell pepper, instead. That's my "quick and dirty pizza." I fill a bell pepper half with some pureed tomato, garlic, onion, spinach, mushrooms, fat free mozzarella, some turkey pepperoni and oregano-- and bake that at 275-300 until done.

    You get all the pizza flavors for much less effort.

    If you're heart is set on having crust, though-- the cauliflower is worth the effort. Just find a way to get rid of the excess moisture before you make the crust and you should be good to go.

    Let me know how you guys make out!

    -Chelle
This discussion has been closed.

Categories