The ingredient list now reflects the servings specified
Directions
Cook's Notes:
Wringing out the water is the secret to this crust! It is surprisingly bendable for a veggie crust - you can pick it up just like any other pizza crust. This could be adapted to calzone, breadsticks, etc.
I think fresh basil or even minced spinach would be excellent in this crust.
Nutrition Facts
Per Serving:
54 calories; protein 4.4g; carbohydrates 7.8g; fat 1.4g; cholesterol 46.5mg; sodium 99.4mg.
Full Nutrition
Ive made the cauliflower crust a few times. I added a little paremesean cheese to it ( like1 to 2 Tb) when I mix it and usually just use the egg white. One of the keys I found to making a pizza like crust , besides draining it well, is to bake it on BOTH sides. I put it on the baking sheet on the parchment, pat it into a thin round, then bake it about 8 to 10 minutes till the bottom is golden. Then I flip it over, add the pizza sauce, more mozzerrella and the toppings and then pop it back in the oven till the other side is golden and the cheese is melted. You have to bake both sides of the crust to get the pizza crust texture you want. I love it. It has a really good taste. I've been making it about once a week. (Ps I use a fine mesh laundry bag to drain my cauliflower- it works excellent)
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Didn't work. It tastes like egg which isn't that bad with the cheese and oregano. It has been cooking for 90 minutes now and is still way too soft for my liking. That is after using an entire roll of paper towels to dry the cauliflower. Using a dish towel would have left lint. Looks like it will just be hot wings for dinner tonight. Will not try again.
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Ive made the cauliflower crust a few times. I added a little paremesean cheese to it ( like1 to 2 Tb) when I mix it and usually just use the egg white. One of the keys I found to making a pizza like crust , besides draining it well, is to bake it on BOTH sides. I put it on the baking sheet on the parchment, pat it into a thin round, then bake it about 8 to 10 minutes till the bottom is golden. Then I flip it over, add the pizza sauce, more mozzerrella and the toppings and then pop it back in the oven till the other side is golden and the cheese is melted. You have to bake both sides of the crust to get the pizza crust texture you want. I love it. It has a really good taste. I've been making it about once a week. (Ps I use a fine mesh laundry bag to drain my cauliflower- it works excellent)
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I bought a bag of cauliflower rice in the frozen vegetable aisle and it worked, I just microwaved it, mixed the ingredients together and spread it on the pan and cooked it.
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Great alternative to regular pizza crust. I did not cook my cauliflower, I 'riced' it and then added the rest of the ingredients. I used fresh basil, 1/2 mozzarella and 1/2 parmesan, added fresh garlic and red pepper flakes. Will make again.
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Oh my goodness! This is delicious and filling! I have a tofu press so I wrapped the cauliflower rice in cheesecloth and pressed it for 15 minutes. Came out nice and dry. Whipped it up and put into a well-greased 9 inch pie pan. (non-stick cooking spray) Baked in my convection oven for 30 minutes (I think I will lower that to 20-25 next time) added sauce and toppings. Hubby looked at it and told me he didn't think it would be enough for us but we had it with a big Caesar salad and we are both so full! I couldn't finish my portion so I only had a piece and a half as we had divided the pie sized pizza into quarters. DELICIOUS! Side note: look up the "exquisite pizza sauce recipe" here on all recipes and make it with only 1tsp sugar or you can substitute some or all of the water in that with carrot juice for a more carb-friendly sauce.
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This was a very delicious recipe. Couldn't tell it was cauliflower at all. My daughter devoured it before asking what it was. Even after finding out it was cauliflower she asked for me to make it again! Total hit!
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Grated cauliflower to "rice" size worked great worked really hard to get the liquid out. Since I don't have a food processor was very time consuming / will try steaming and passing through my potato ricer next time. Only addition was one clove garlic finely minced. Used a pre shredded cheese next time will pour the cheese out and chop a little finer first. Also am going to brush top of crust with a fine layer of garlic infused olive oil next time after initial bake and give it an extra few minutes before adding the toppings.
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We did not cook the cauliflower prior to mixing with the other ingredients, and it turned out just fine. This is a great, gluten free alternative pizza crust. We will put this in our favorites.
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Didn't work. It tastes like egg which isn't that bad with the cheese and oregano. It has been cooking for 90 minutes now and is still way too soft for my liking. That is after using an entire roll of paper towels to dry the cauliflower. Using a dish towel would have left lint. Looks like it will just be hot wings for dinner tonight. Will not try again.
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*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Ive made the cauliflower crust a few times. I added a little paremesean cheese to it ( like1 to 2 Tb) when I mix it and usually just use the egg white. One of the keys I found to making a pizza like crust , besides draining it well, is to bake it on BOTH sides. I put it on the baking sheet on the parchment, pat it into a thin round, then bake it about 8 to 10 minutes till the bottom is golden. Then I flip it over, add the pizza sauce, more mozzerrella and the toppings and then pop it back in the oven till the other side is golden and the cheese is melted. You have to bake both sides of the crust to get the pizza crust texture you want. I love it. It has a really good taste. I've been making it about once a week. (Ps I use a fine mesh laundry bag to drain my cauliflower- it works excellent)
I bought a bag of cauliflower rice in the frozen vegetable aisle and it worked, I just microwaved it, mixed the ingredients together and spread it on the pan and cooked it.
Great alternative to regular pizza crust. I did not cook my cauliflower, I 'riced' it and then added the rest of the ingredients. I used fresh basil, 1/2 mozzarella and 1/2 parmesan, added fresh garlic and red pepper flakes. Will make again.
Oh my goodness! This is delicious and filling! I have a tofu press so I wrapped the cauliflower rice in cheesecloth and pressed it for 15 minutes. Came out nice and dry. Whipped it up and put into a well-greased 9 inch pie pan. (non-stick cooking spray) Baked in my convection oven for 30 minutes (I think I will lower that to 20-25 next time) added sauce and toppings. Hubby looked at it and told me he didn't think it would be enough for us but we had it with a big Caesar salad and we are both so full! I couldn't finish my portion so I only had a piece and a half as we had divided the pie sized pizza into quarters. DELICIOUS! Side note: look up the "exquisite pizza sauce recipe" here on all recipes and make it with only 1tsp sugar or you can substitute some or all of the water in that with carrot juice for a more carb-friendly sauce.
This was a very delicious recipe. Couldn't tell it was cauliflower at all. My daughter devoured it before asking what it was. Even after finding out it was cauliflower she asked for me to make it again! Total hit!
Grated cauliflower to "rice" size worked great worked really hard to get the liquid out. Since I don't have a food processor was very time consuming / will try steaming and passing through my potato ricer next time. Only addition was one clove garlic finely minced. Used a pre shredded cheese next time will pour the cheese out and chop a little finer first. Also am going to brush top of crust with a fine layer of garlic infused olive oil next time after initial bake and give it an extra few minutes before adding the toppings.
We did not cook the cauliflower prior to mixing with the other ingredients, and it turned out just fine. This is a great, gluten free alternative pizza crust. We will put this in our favorites.
Didn't work. It tastes like egg which isn't that bad with the cheese and oregano. It has been cooking for 90 minutes now and is still way too soft for my liking. That is after using an entire roll of paper towels to dry the cauliflower. Using a dish towel would have left lint. Looks like it will just be hot wings for dinner tonight. Will not try again.
