I have been hearing about a cauliflower crust for pizza for a couple months now. Maybe it has been around for much longer, but I decided to cut back on my flour and sugar intake so I think these types of recipes just started to jump out at me. A couple days ago I bought the cauliflower and yesterday I finally made the pizza.
Since I had seen so many different recipes, I couldn't decided which was best. So, as is usual for me, I took the best parts of a few and made my own. The first thing I didn't like about many of the recipes was the fact I had to cook the cauliflower first and then squeeze the water out. That seemed tedious and time consuming.
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So I ran the head of cauliflower through my masticating juicer. I only removed the leaves and I didn't even bother to steam it first. I figured it would get cooked while baking. I was right. The next change I made was to add more eggs and cheese than I had seen in many recipes. I am a big cheese fan and I figured my eggs were small. I liked this idea so the crust would have more ways to stick together after baking. |
The one thing I am going to change next time is the size of my pizza. I pulled out my 12" stone and used all the dough. The crust turned out a little too thick for my liking. It held together just fine, but I had to use a fork to eat the slice. I am going to go for a thinner, crispier crust next time around. I will either adjust the recipe quantities or use a bigger stone. Right now, I am guessing I am going to go as thin as a little less than a ¼ inch in thickness.
Cauliflower Crust |
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what you will need:1 head of cauliflower |
how to make it:Juice the whole cauliflower, minus the leaves. Blend the dry cauliflower pulp with the other ingredients. I used my electric mixer to make the dough smooth. Since I am an old Pampered Chef dealer, I used the trick I was taught and first laid down a sheet of parchment paper on my pizza stone. It prevents cookie dough was sliding off the edge during baking and I wasn't sure if this dough might try and do the same thing. So, just in case... I baked the crust for 30 minutes on 350° and then turned it down to 200° for ten more minutes. |
Making the crust into a pizza was the easy part. I topped the cauliflower crust with my favorite cheese, homemade pizza sauce and whatever else I had in the refrigerator that looked like it would be tasty on a pizza. In this case, sausage, mushroom and bell pepper. I put it back in the oven for 15 more minutes until the cheese was bubbly.
Here are more reasons to enjoy a healthier crust:
Top 8 Health Benefits of Cauliflower
We love to hear from our readers. Have you tried this recipe? Did you do anything different? Share any thoughts, comments or other recipes you adore.
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Healthy-Living-Academy.com is for informational purposes only and is not a substitute for medical advice. None of these health benefits, nor ideas for use, have been evaluated or approved by the FDA, nor have they been scientifically verified with clinical tests nor reviewed by medical experts. They should not be used in place of medical treatment when needed, nor is it intended to diagnose, treat, cure or prevent any disease. The information is anecdotal and is designed to help one make informed choices about their health. It is not intended as a substitute for any treatment prescribed by a doctor.
