Cauliflower pizza crust is a grain- and gluten-free option that is loaded with healthy vegetables. perfect for individuals on a low-carb or food-combining diet who still want pizza.
The Art of Cauliflower Pizza
Making a cauliflower pizza is as easy as making a regular pizza, but with a few extra steps. If you’re starting with fresh cauliflower, steam it until it’s tender. (Skip this step by using frozen cauliflower; check the post’s contents for more info.) The next step is to run it through a food processor until it reaches a consistency similar to rice.
The Key to a Flaky Crust
Cauliflower has to be “riced” until it is very soft, and then the excess water it contains must be wrung off. The secret to a crust that can be picked up in your hands lies in this. (I do this by reusing the nut milk bag from when I made almond milk.)
When the cauliflower “rice” has dried up, switch to using soft goat cheese for the crust instead of shredded cheese. At this time, you may also add more Italian seasoning if you want.
Many commenters have reported success using other cheeses in place of goat cheese if you don’t have any on hand. The results will be quite similar whether you try using cream cheese, mozzarella, or cheddar. The soft goat cheese, on the other hand, is the driest of the bunch.
The crust is unlike any you’ve dealt with before; instead of rolling it out, you’ll spread it with a spatula and then form it with your hands.
Turn the crust over when it’s golden brown and dry, then bake it some more so the other side isn’t mushy. I use parchment paper to facilitate the flipping process.
(Once you turn it, the baked crust won’t stick to the pan, so the second sheet of parchment paper isn’t necessary.)
CAULIFLOWER PIZZA CRUST MADE FROM FROSTED VEGETABLES
This cauliflower pizza crust may be made from scratch, but starting with frozen cauliflower is the quickest and easiest option. I’ve been creating this for quite some time.
I buy frozen cauliflower in 1-pound bags and let it thaw in the fridge the night before I want to use it to make pizza.
For a time saver, start with frozen cauliflower and avoid the pre-cooking steps; but, if you prefer to use fresh cauliflower, I’ve included directions for doing so in the recipe below.
Defrosting the cauliflower and squeezing out the excess liquid is essential for making a crust that isn’t mushy.
Time savings have also occurred from the widespread availability of frozen pre-riced cauliflower in many shops, which eliminates the need to use a food processor. It’s important to note that the amount of cauliflower in this recipe is fairly vague; I’ve prepared this crust using either two 12-ounce or two 16-ounce bags of frozen cauliflower.
USE OF CUCUMBERS ON PIZZA
Because of the low-carb nature of cauliflower pizza dough, it’s best to keep the toppings to a minimum. If you don’t want the crust to become soggy from the sauce and cheese, use less of both. (Remember that cheese is already present in the crust.)
Methods Without Cheese
I’ve made this crust without the cheese and used an extra egg for the dairy-free folks out there. This results in a somewhat “eggier” but still cohesive crust.
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