ever wonder how to make cauliflower pizza crust that won ’ thyroxine fall apart ? This Cauliflower Pizza Crust recipe is deliciously bum, hardy enough to pile with toppings, and perfect for anyone eating low carb !
If you can ’ thymine assure, we ’ ve been on a morsel of a low carb kick back recently ( see Cauliflower Risotto and Hidden Cauliflower Smoothie ). We entirely eat cauliflower around here. No want for any other food in your animation, friends ( jk, you should obviously eat other foods excessively ).
But I digress, this low carb Cauliflower Pizza Crust recipe is actually therefore good ! It tastes a morsel bum and a piece cauliflower-y ( though you truly don ’ deoxythymidine monophosphate sample the cauliflower after you put toppings on it ! ) cauliflower makes up the bulk of the recipe, held in concert in uncompromising crust shape with some eggs and cheese. But there ’ s a unavowed that makes this cauliflower crust the best…
How to Make Cauliflower Rice
To make this Cauliflower Pizza Crust, you ’ ll need to either make or buy cauliflower rice ( you can buy cauliflower rice in the refrigerator section of most grocery stores ) .
To make cauliflower rice, just chop your cauliflower into chunks and blitz it in your food central processing unit until it takes on the texture of rice. ( pro tip : you can make cauliflower rice without a food processor by grating it with a box grater ! )
The secret to crispy cauliflower pizza crust
So the secret to making cauliflower pizza crust that won ’ deoxythymidine monophosphate fall apart ? Dry out the cauliflower deoxyadenosine monophosphate much as possible ! Cauliflower has a surprise measure of moisture in it, which is regretful news program for pizza crust. excessively much moisture will cause the crust to be boggy and weak .
To dry out our cauliflower, turning it into a cauliflower flour of sorts, we ’ ll do two childlike things .
first base, roast it ! Grate your cauliflower into rice consistency then roast it to start drying it out. then we ’ ll transportation it to a cheesecloth and wring out a much moisture as possible ( we ’ ra talking full moon branch exercise, possibly sweating from squeezing the body of water out of this .
What you ’ ll be left with is dry cauliflower pulp that will become the foundation garment of your uncompromising cauliflower pizza crust !
Ingredients for cauliflower pizza crust
- Cauliflower: We’ll use a whole head of cauliflower to make this naturally gluten-free pizza crust!
- Eggs: Eggs will act like the glue holding our pizza crust together.
- Cheese: Cheese not only adds flavor, but helps to make the crust sturdy.
- Seasoning: Finish it off with a few pinches of seasoning. I keep it simple with salt, oregano, and garlic powder, but you can go as crazy as you want here!
How to cook cauliflower pizza crust
Precook your cauliflower crust pizza before adding the sauce and toppings to make it as crisp and hardy as potential. Shape your cauliflower dough onto a parchment-lined baking sheet and bake. You ’ ll need to flip the crust halfway through cook to evenly cook both sides, but I have a trick to make this slowly !
Set another parchment newspaper on exceed of the dough, and a large denture on lead of that ( if this were a sandwich, the broil sheet and plate would be the boodle, and the pizza crust would be the fill ! ). Flip the “ sandwich ” all at once then merely slide the pizza crust onto the baking tabloid .
Can you grill cauliflower pizza crust?
After you ’ ve pre-baked your cauliflower pizza crust, it should be sturdy enough to grill ( be surely your grill is well greased ). If you ’ rhenium uncertain, barely set the cauliflower crust on a grill-safe tabloid ( or cast iron frying pan ), add toppings, and grill that way !
Toppings for cauliflower pizza crust
We went with a classical tomato sauce and mozzarella cheese cauliflower pizza today, but here are some early topping ideas :
ever wonder how to make cauliflower pizza crust that won ’ triiodothyronine capitulation aside ? This recipe is uncompromising adequate to pile with toppings and perfective for eating humble carb !
1 bombastic head cauliflower
2 big eggs
1/4 cup grated parmesan 25 gram
1/4 cup grated mozzarella 25 g
1/2 tsp salt
1/2 tsp marjoram
1/4 tsp garlic powderize
Rice Cauliflower: Preheat oven to 350 degrees F (175 C). Grate cauliflower into rice consistency using either your food processor or a box grater. Spread cauliflower onto a parchment-lined baking sheet into as flat of a layer as possible. Bake for 20 minutes, or until the cauliflower begins to brown. Remove from oven and let cool slightly. Increase oven temperature to 450 degrees F (230 C).
Dry Cauliflower: Spoon cauliflower into a cheesecloth and squeeze out as much moisture as possible.
Make Dough: In a large bowl, stir to combine cauliflower and all remaining ingredients. Shape dough into a pizza round on a parchment-lined baking sheet. Bake for 15 minutes, carefully flipping the pizza crust halfway through cooking*.
Make Pizza: Top pizza crust with your favorite sauces and toppings, then return to the oven until all melty and delicious, about 7 minutes.
Tips & Tricks
*A trick to make flipping the crust easier: Set another parchment paper on top of the dough, and a large plate on top of that (if this were a sandwich, the baking sheet and plate would be the bread, and the pizza crust would be the filling!). Flip the “sandwich” all at once then simply slide the pizza crust onto the baking sheet.
Read more: How long is pizza good for in the fridge?
This post first appeared over on Amanda ’ s Cookin ’, where I ’ m a subscriber .