The pizza looks great. February 07, 2021. I topped my pizza with bacon, leeks, mushrooms and fresh basil. 1/2 teaspoon dried oregano 1/2 teaspoon kosher salt Is this crust supposed to be crisp? I followed the instructions to a “t”….terrible…no flavor, no texture. This was super easy to make and so yummy! It makes a lot more sense to me to dry cook when it’s so important to get rid of moisture. Loved this pizza crust! Mound the cauliflower mix into the centre of the tray, then use a spoon and your hands to spread out into a 30cm round. Once it is shaped, bake in a preheated oven at 400F for 40 minutes. I made this tonight and it tasted great but felt a little spongey, it didnt seem like there was really any water in the cauliflower after I cooked it in the microwave, and I didnt have a cheesecloth, so im guessing that is the reason for the spongy texture? Works every time, and the crust holds up perfectly. Bake 25 minutes or until edges are brown and crust is crisp. Yes, parchment paper is best (and easiest)! } else { It may help to do 2 separate batches next time to ensure that the cauliflower is completely drained. This IS an incredible recipe, well directed! At 1st I used foil to place the crust upon and next I cut up a brown paper bag. Great flavor. Came out perfect absolutely delicious my family all enjoyed it, AWESOME my family asked for seconds they had no idea! Definitely recommend taking the time to really squish out all the moisture you can from the cauliflower…I may have been a little impatient on that step, it still was amazing, but I think it would be just that much better if I had squished more   Family LOVED it too…a definite keeper! Thank you for sharing this wonderful recipe article. Fire, heat, steam, don’t worry, it’ll work out honey. Loved the crusts flavor. Next time I will try to get the crust off the parchment paper and onto my pizza baking pan that has multiple air holes before adding the topping which would let the moisture escape. For health-conscious people, this does not make any sense to me! For crispier crust I bake it a bit before putting the toppings on. I doubled it using two heads of cauliflower. So my husband and I tried making this tonight. Stirring constantly to prevent Browning. Come join me in my culinary adventures where we'll be using simple, fresh ingredients and transforming them into sophisticated and elegant meals for the everyday home cook. Worked great and kept it all contained. This recipe looks perfect, just hoping it fits with my keto. I only used the crust recipe, then topped with a lean ground turkey, green bell pepper, and black olives, with cheese and sauce. (which it is less greasy). Mixing in dry cheese and egg helps bind the whole thing together and reduces overall moisture. don’t repeat fake news please – particularly when it’s so obviously incorrect!! Put some olive oil on the paper first. Since this is very labor intensive and messy (cooked fine cauliflower pulp sticks to everything), I make several crusts at a time. As always, please use your best judgment. Has anyone done this. An average medium cauliflower is about 1-1 1/2 pounds. Cauliflower pizza crust is a delicious gluten-free, low-carb and keto pizza recipe. The second time I did it, I made 2 and it still did not seem like enough for all of us. We had to use alternatives for the sauce, as I bought the ingredients awhile ago and the pizza sauce had been used. Still not a fold over New York Pizza, but everyone gobbled it up! THANK YOUUUU!!! Final results…. Add cauliflower in one even layer and cook until crisp-tender, 3 to 4 minutes. I made this and it was so delicious! I tweaked an old recipe of mine for mini cauliflower pizzas, except in this version, you get to have those super crisp edges – the edges that everyone fights for. Though cauliflower is a low-carb vegetable, not all cauliflower crust pizzas are keto-friendly. Or you can add some eggs and bacon for a LEGIT breakfast option. It did require draining. I’m excited to have a pizza crust recipe I can eat. I just researched your claim of the microwaves being banned and I found nothing…..at all!!!! A++! Made without flour, a cauliflower-based crust is gluten free and has only a fraction of the calories and carbs of regular crust. What helps with a soggy crust is using a perforated metal pizza pan or mesh grid set on the oven rack. I’ve previously made a number of cauliflower pizza crusts without cooking the riced cauliflower. Will definitely be making this again! I didn’t have pepperoni and used leftover chicken I had BBQ/smoked. I may give a different review after. Cooking the cauliflower first concentrates the cauliflower. My husband was very suspicious that this recipe would be good tasting. We don’t use a microwave in our home and I’m a fan of my skillet. I then let the dough sit in a 250 degree oven for 1 hour to dry it out – it didn’t work. Weight Watchers Pizza Dough Recipe - just 2 ingredients in this pizza crust - no rising time! document.head.appendChild(chicscript); I micro’d for 5 min and squeezed as much as I could when cool enough. Made this recipe twice now and so yummy! I LOVE this idea because I am completely in love with grain-free foods. Is it possible to freeze the cauliflower mixture before baking? Top with desired pizza toppings. . What is the calorie for just the crust? With the time/effort it takes to prepare this dish, you could have eaten a regular pizza and gone to the gym. I’ll be honest, I was sceptical when I made the dough because it was like mush and I thought, how is this going to hold together? Keep doing this until the cauliflower is totally dry, I mean dry! Grate the cauliflower using a box grater until you have 2 cups of cauliflower crumbles. But if you get a chance to try it, please let us know how it turns out! I’ll definitely make this again. Remove the crust from the oven and top with the Spicy Pizza Sauce and remaining 1 cup mozzarella. (Since toppings vary). The author most likely had a head of cauliflower that yielded 2-3 cups. Or could I store it after baking? Next time I will squeeze it even more- I didn’t quite achieve the crispness of the crust I was looking for, but the taste was fine. You can make the best cauliflower pizza crust recipe that will not fall apart. Cover loosely and place into microwave for 4-5 minutes, or until softened; let cool. Sometimes you just have to find out for yourself and not have your hand held the whole time. I used cheesecloth and it drained at least 1/2 cup fluid. Then I microwave the cauliflower in a bowl, put it into a dish towel, and wring it out. Preheat oven to 425 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside. Thank you!!!! But I was wondering can you substitute the grated cheese for the low moisture part skim Parmesan cheese for the crust. Absolutely delicious, well worth the effort. I’m looking for a way to keep a healthy alternative to pizza easily accessible to stop the temptation to order! Yes! Freeze it for later or top it off with fresh ingredients for a healthy dinner recipe. I’d like to see one of your pictures with you actually picking up the pizza to eat it becuase I certainly couldn’t. Not Good I squeezed half a mug of liquid. Don’t bother. I find silicone baking mats a pain to clean (any tips for that, anyone?). I agree with most reviewers, the crust will get soggy and I’ve experienced this even after pre baking both sides to a nice golden brown. Hi Amber! Yes, the draining part is super tedious – it is best not to rush through it as it makes such a key difference in a crispier crust! Made pizza tonight. Pull the top sheets off, replace the bottom sheets and spread the cauliflower across the surface again, repeat process with new dry top sheets. The crust was thin and crispy. I am currently making a 2nd batch even doubling the recipe! I learnt the hard way! This keto pizza dough recipe is actually easier than regular pizza dough! I’m the biggest slacker when it comes to making compotes, it’s so easy so I don’t know why I don’t do it more! What can I do if I don’t have a food processor, Made it with no Italian season did a batch with egg and one without … Came out amazing everyone loved it .. The flavor of this was very good. I am nervous to make this but it looks great!!!! It was sooo good. The consistency and flavour of the finished pizza crust was great, so I’d say it was a very successful substitute. var chicscript = document.createElement('script'); If you follow it and do the steps, it’s perfect. I am definitely going to try this one for fun Friday. I can’t truly review since I haven’t tried it. We LOVE pizza and this was the easiest cauliflower dough recipe. Transfer cauliflower to a large bowl. Very little moisture comes out at this point, but I still do it. Hi, I don’t know about France but I can tell you microwaves are not banned in England and are used a lot. So simple I love it! This recipe didn’t do it for my husband and me. I did make a couple adjustments, one accidentally. Once it was soft, I mixed it together with low moisture mozzarella I shredded myself, plus the seasonings, eggs, and parmesan. Most websites will even import the ingredient list for you if you copy and paste the URL. I love cauliflower crust personally, and it’s a guilt-free way to have pizza if you’re on a strict diet. https://jenniferbanz.com/14-delicious-low-carb-recipes-using-cauliflower. It looks delicious and am sure it was! (Unless of course you want it browned). Great flavor, mine came out with the consistency of naan or injera, so I finished it in a skillet. This turned out really well! We even put it back in the oven to bake a little longer but nothing. Expected more from you Damndelicious! It’s a low-carb alternative that helps you get even more veggies into your diet. The crust came out so crispy/firm from pre-heating the skillet that I could actually fold slices of the pizza to eat it with my hands. Make SURE you use cheese cloth to remove all the water out of the cauliflower. I found the texture amazing on my first attempt. Didn’t really get to enjoy it like I was hoping. Hope that helps, Mary! Your recipe is delicious and tasty. Only variation is that I added about a cup of panko because I’ve had experiences with faux crusts being too soggy before, and I didn’t use Italian seasoning. My pizza is in the oven and looks amazing. I’ve made this at least 10 times! I may not have strained the cauliflower enough. I make our pies from whatever we have on hand – butternut squash, almond flour . This sounds terrific. Could I use 1 egg instead of 2? I put the cauliflower in a skillet and stick it in the over for 5 minutes or so. To the complainers- it’s not bread, it’s  cauliflower, duh! It took effort, but was simple – not sure why people are flipping out about it. I’m winning). Came out crispy and yum. Next, line the baking sheet with parchment paper and roll up the cauliflower into a ball to place in the center of the sheet. I used an pizza pan with holes and I cooked for closer to 30 minutes. I’m new to gluten free recipes and I’ve searched -a lot- in the past for the best pizza crust, so I consider myself lucky running into this recipe for a gluten free alternative because the result is pretty impressive. The best cauliflower pizza crust. Should this fail, I’ll buy the crusts pre made. Cauliflower pizza crust is a crust made from a head of cauliflower instead of flour typically found in pizza dough. We love garlic, so I did sprinkle some dried garlic over the top, but otherwise, made as directed and it turned out perfect!! Also since we are a family of 6, my husband basically doubled the recipe amounts so there would be enough for everyone. I added tbsp ground almonds too. It’s just a thought, you know? Keto. so much easier then doing right before company comes … cut it in small pieces, leave on parchment paper and just drag onto a pizza serving board… best appetizer … everyone loves it. Perhaps you could do them for the crust only? This recipe is a disaster! WOW, I had no idea and appreciate it My Mother-in-Law was right…she said it would lead to this when they first came out! This time I made the crust much thinner than the first time and it’s so lovely and crispy! Easy to make, grain-free AND so healthy. I want a piece that I can pick up – not eat with a fork. ALso, Has anyone tried this on a pizza stone? Wish me luck! I’m a fan of cauliflower pizza but everytime I made it you practically have to body slam the thing, and strain it, heat it, strain it over and over again, it’s ridiculous. Great recipe w alterations . What’s your process for freezing? I’ve wanted to make Cauliflower crust for awhile, but when I’d look at a recipe, sounded like too much of a hassle. The cauliflower gave the pizza a strange taste that you couldn’t get used to. As he said, this knocked it out of the park. Loved this, it was way better than any takeaway dough pizza! If the draining part is so tedious why don’t you note it ? 4 Simple . You can also pop it in the oven as needed. Is the measurement of 2 to 3 cups of riced cauliflower correct? In the dirctions #6 should read spray pan first, then spread crust. Then return it to the oven. Cook the cauliflower then squeeze as much liquid as much as possible. Had to scoop the mess off the baking sheet and eat with a fork and knife. Because my kitchen does not have any oven. But if you get a chance to try it, please let me know how it turns out! This pizza looks so good. However, if it is not available for a specific recipe, we recommend using free online resources at your discretion (you can Google “nutritional calculator”). Plus, you will honestly not even be able to taste a difference! Ingredients . It turned out delicious and he said we will make this again!!! The instructions call for a head of cauliflower in the ingredients, but then the instructions say 2-3 cups of cauliflower. Chopped cauliflower was almost 6 cups. First, prep the cauliflower by cutting out the core and breaking off the cauliflower florets. How would I go about using a the dishtowel method? I’m going to try to lightly steam my cauliflower to soften it. I’ve mad quite a few of your recipes, and they’ve all turned out yummy. Wow!!! Lastly, using more hard dry cheese, like pecorino Romano, etc and less mozzarella might also help with the moisture issue. I much preferred the taste of the pizza crust using the cooked cauliflower. I always use parchment paper and have never had an issue. She posted a delicious recipe. and also did you drain cauliflower completely with a kitchen towel as well after cooking in the oven? Throw them into the food processor, and process until they are finely ground. In fact, most store-bought products and restaurant-made cauliflower crusts have around the same amount of net carbs as traditional flour-based pizza. No fork-n-knife required, just pick it up like a regular slice of pizza!! It turned out pretty good BUT needs cooking on a pizza tin with holes, and cooking for about 30 mins on 220 Celsius to gain any type of a crispy base – yes I would make it again it was really a nice taste. Delicious!!! It held together well enough so you could pick up each piece of pizza and eat with your hands, which was my goal! 2 pieces of advice, do make the effort to drain as much water as you can out of the cauliflower and don’t substitute the greaseproof paper for aluminium foil. Then I mix in the other ingredients and make the crust. But unfortunately, without having tried this ourselves, we cannot answer with certainty. Thanks so much! The Meyer lemon, olive and sun-dried tomato topping adds a sophisticated Mediterranean flavor, but feel free to try more traditional pizza toppings, such as marinara sauce and mushrooms--even pepperoni. }); I made this and was extremely hopeful. You don’t have to microwave. Even if you're NOT on Weight Watchers, this crust is delicious. Wow, this is so gorgeous!! I wasn’t even going to strain it, it didn’t seem wet! My only issue was the center of the crust was a bit soft. I love your recipes but why do I need to see 6 or more photos of the dish? My only thoughts is maybe my husband didn’t drain it enough even though it looked pretty drained to me. Will  be a staple in my household. There was  no water in the cauliflower after microwaving at all. Thank you for this wonderful and healthy recipe!!! Preheat oven to 425°. but then the toppings will burn. In this healthy, gluten-free cauliflower “pizza” recipe, shredded cauliflower is mixed with mozzarella and oregano to make a flourless crust that echoes the flavor of a traditional pizza pie. Could I have another similar sauce for my cauliflower pizza crust? i use a tea towel for the last year or so i’ve been making these pizzas.. What a ridiculous statement. Thanks for sharing. Season with salt and pepper. In a large bowl, stir together the cauliflower, cheeses, and egg. Microwaves…. I have to agree with Anthony. I used a clean towel and just twisted it until nothing came out. I would love to see a video on how this recipe is made. If you somehow still haven’t tried cauliflower pizza, this simple 5 ingredient recipe is absolutely one to bookmark for later. Cauliflower also has the bonus of being packed full of fiber and Vitamins C and K. Nutrient Dense ... Keto-Friendly Chips and Dip Recipe. 2 Servings of . I’ve yet to try making a cauliflour crust pizza, having done sweet potato instead and so will definitely be giving this a go soon. Vegetables . I hate when cooking blogs aren’t honest about the process, I read a lot of your recipes so when I saw that you wrote it I thought you’d give some pro tips instead of selling it like its some 30 minute weekday dinner but no, this totally reads like a sponsored post. Use A Tea Bag To Rid The Home Of Spiders And Mice, 1 head cauliflower (about 3 packed cups ground), 1/2 ounce finely grated Parmigiano-Reggiano (about a 1-1/2 inch square grated), 100 DIY Bedroom Decor Ideas | Creative Room Projects, 34 DIY Home Decor Ideas Made With Repurposed Crates, 43 Simple Snacks To Make in Less Than 5 Minutes, 34 DIY Photo Albums To Showcase All Those Pics, 31 Free Printables and Templates for Mason Jars, Visit our friends at DIY Projects for Teens. Used red sauce, garlic, pepperoni, black olives and green onion. I cannot believe how much water I got out of 3cups of this vegetable. (cauliflower is 5% carbs plus whatever little carb is in the cheese). Great recipe! He keeps going back for more! This was SO good.. Will certainly make it. Remove and let cool. I would like to try this using a pizza stone. Instead of using a baking sheet with parchment paper again, once I was done cooking the cauliflower I put a touch of oil onto the skillet and threw it into the heating oven. Sigh. I better go and throw out my microwave before I get arrested. Until this one! Even my 2 year old granddaughter ate a ton of it. I hope she will love it! Here’s what I’m trying. Add all your favorite toppings and you will have a delicious healthier pizza alternative from a veggie! Good luck! I don’t want to review it yet because I want to clarify something. Took a lot longer than I expected so dinner was very late. I love, love, love pizza and this is my "go to" homemade cauliflower pizza crust recipe that is tried and true and has been around on my website since 2011! I was a bit skeptical reading through these instructions until I noticed that you have to wring out the water from the cauliflower, which I had never done before. The best solution to a soggy crust is to completely dry the cauliflower with paper towels. What should I do if I don’t have Pomi Pizza Sauce? However, I used fresh mozzarella as opposed to bagged bc it’s not keto friendly. I gave it 3 stars not because of the recipe but because of my experience with it.i used rices frozen cauliflower and microwaved it. It didn’t taste as eggy compared to using raw cauliflower. Riced cauliflower bound with an egg and two flavorful cheeses makes an excellent pizza crust. ×Will make again. I didn’t care for the “egg flavor” when using 2 eggs.. have fun . Any suggestions for what I may have done wrong? I really wish you had mentioned spraying parchment paper before putting the crust on. 1/4 cup grated Parmesan. Strained, 2 cups and a bit. I really wanted to like this! Or did I not spread it thin enough? It needed a little extra time. Actually it’s outside in my vertical smoker (without smoke of course) set at 225. However, you must completely dry the cauliflower, I mean a preverbal dust bowl. * Made it tonight and it was great! Who needs all of those carbs when you can make this easy low carb, gluten-free pizza crust with just 4 simple ingredients?Chances are, you already have them on hand, especially if you’re already following a keto-friendly diet. No deviations; no substitutions. I used two rolls of paper towels to remove liquid from cauliflower and still too moist. I’ve been playing with cauliflower pizzas for a while and this is by far the easiest and the best! We followed the recipe as instructed (or so we think anyway) but for some reason the cauliflower crust never fully hardened so it wasn’t crunchy It was still very soft & mushy. Whisk the yeast into 300ml of lukewarm water, leave for 2 minutes, then pour into a large bowl with 500g of the flour and a really good pinch of sea salt. Do you cook just cook the crust and then freeze or do you add toppings, bake and then freeze? Flavor is definitely there! Topped with 100% whole milk mozzarella, ripe tomatoes, and herbs. However, if it is not available for a specific recipe, I recommend using free online resources at your discretion (you can Google “nutritional calculator”). I always make mine WITHOUT cooking the cauliflower first. It is not her responsibility to provide you with each and every single alternative. With the ability to sauté it, blend it and mix it into pretty much anything, it’s no wonder cauliflower is so popular! Any tips on keeping the crust from sticking? I can’t wait to cook it again. This was our first attempt ever at cauliflower pizza LOL Made this tonight. You can add anything for your toppings: cheese, mini pepperonis, fresh basil leaves, crushed red pepper flakes, etc. HOWEVER, it did taste AMAZING so I’m anxious to try this again and actually follow the directions , Hey, quick question, in terms of the nutrition information, what is the serving size? Followed recipe exactly and really put in a concerted effort for squeezing out water. When the oven reached temperature/the skillet was hot, I pulled the skillet out, and poured the cauliflower mixture onto the bare skillet, spreading it with a spatula to cover the bottom of the skillet, and then proceeded with the recipe as instructed. The first time around, I must not have squeezed out enough water, because my crust was too crumbly and messy. Press cauliflower mixture into an 11-inch circle. I make this all the time. You do not have to cook the cauliflower at all. Thank you! My parchment paper stuck to the crust, I would recommend just spraying the pan and putting the crust directly on there. I have to say this was an amazing crust! window.adthrive.cmd = window.adthrive.cmd || []; I used the frozen packaged riced cauliflower. sharp knives … common sense… all banned over here in Blighty. But unfortunately, without having tried this myself, I cannot answer with certainty. Do you have any tips for making the squeezing part faster? I made it using a pizza stone and the crust came out really soft. Deselect All. Had to ruin the pizza and eat it as a scramble. And of course mini pepperoni! I use 1-1/2 bags I’ve tried this a couple of times and the draining part is always super annoying. The crust was a bit crisper than when I did it the first time on just the baking pan. If I knew how to leave pix I would, anyway thanks for the recipe. Has anyone tried freezing it? Cooked, almost 4 cups. But, crust was still a bit spongy and not as crisp as I would have liked. Instead of microwaving it, I cooked it in a 12 inch cast iron skillet to allow for more water evaporation. The edges were crispy and the cheese perfect. I eyeballed the ingredients (my 1 head of cauliflower looked too little for 2 eggs), improvised with a tomato sauce base, and everything worked a treat! Mine turned out really soft. Made this tonight and it tasted really good, but I didn’t have any parchment paper so I used foil instead. You are bringing the total stars down for a delicious recipe due to your incompetence. Hi! I always make two–I do one with a pesto topping, and one with a traditional pizza sauce topping. I’m looking for a cauliflower crust base recipe (I know this goes beyond that) but that’s what a lot of people want and I’m among them. This was awesome….even better than the usual flour base. I made this recipe 2 times in one night and it was, as my kids would say ‘scrumptious!’ However, my crust got stuck each time. Just wanted to say THANK YOU for this awesomesauce pizza crust recipe! Now i’m stuck with a pizza that i can’t get off of the pan. And makes two cookie sheets square almost. Made this for dinner, it was amazing!!! Just letting you know I have featured this recipe in my post roundup of 14 delicious low carb recipes using cauliflower!