THE BEST EVER CAULIFLOWER PIZZA CRUST RECIPE BY TASTY
Maybe you're on the keto diet or maybe you're just trying to eat fewer carbs. Regardless, you can and should still be eating pizza, thanks to this cauliflower crust recipe. Start with cauliflower florets and turn them into cauliflower rice. Then, add cheese, spices, and egg, and bake the crust until it's golden-brown. Add your favorite toppings and call it pizza night.
Provided by Claire Nolan
Categories Dinner
Time 20m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 500˚F (260˚C).
- Remove the leaves and stem of the cauliflower.
- Transfer pieces to a food processor and rice the cauliflower by pulsing it in the food processor, or by shredding it on a box grater.
- Once riced, transfer to a large bowl and microwave for 4 minutes. Let it cool down for a few minutes before handling!
- Transfer cooked cauliflower to a clean towel and wring out as much liquid as possible.
- Place wrung cauliflower in a bowl and combine with mozzarella, oregano, basil, salt, garlic powder, and an egg. Mix well.
- Line a baking sheet with parchment paper.
- Place cauliflower mixture in the middle. Spread out the mixture and form a circle out of the cauliflower mixture, pushing along the edge to raise a "crust."
- Bake for 15 minutes, or until the crust has become golden brown in the center and on the edges.
- Top with your favorite pizza sauce and toppings, being careful not to overload the pizza.
- Bake for another 5-7 minutes, or until the cheese has fully melted.
- Enjoy!
Nutrition Facts : Calories 243 calories, Carbohydrate 21 grams, Fat 11 grams, Fiber 7 grams, Protein 19 grams, Sugar 7 grams
CAULIFLOWER CRUST PIZZA
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h50m
Yield 2 servings (1 pizza)
Number Of Ingredients 21
Steps:
- For the pizza: Preheat the oven to 425 degrees F. Line a rimmed baking sheet with parchment paper.
- Pulse the cauliflower florets in a food processor to a fine snowy powder (you should have about 2 1/2 cups). Transfer the processed cauliflower to a microwave-safe bowl and cover. Microwave until soft, 4 to 6 minutes. Transfer to a clean, dry kitchen towel and allow to cool.
- When cool enough to handle, wrap the cauliflower in the towel and wring out as much moisture as possible, transferring to a second towel if necessary. In a large bowl, stir together the cauliflower, Parmesan, Italian seasoning, salt, egg and 1 cup of the mozzarella until well combined. Transfer to the prepared baking sheet and press into a 10-inch round. Bake until golden, 10 to 15 minutes.
- Remove the crust from the oven and top with the Spicy Pizza Sauce and remaining 1 cup mozzarella. Bake until the cheese is melted and bubbly, 10 minutes more. Garnish with fresh basil leaves just before serving.
- For the salad: Meanwhile, add the greens to a large bowl. Whisk together the olive oil, baslsamic and salt and pepper to taste in a measuring cup. Pour over the greens and toss. Top with Parmesan shavings.
- Heat a pan over medium-high heat until hot. Add a tablespoon or so of olive oil, throw in the garlic and chopped onions and give them a stir. Cook until the onions are soft, 4 to 5 minutes. Add the chicken broth, whisking to deglaze the bottom of the pan. Cook until the liquid reduces by half. Add the crushed tomatoes and stir to combine. Add the brown sugar, red pepper flakes and salt and pepper to taste and stir. Bring to a simmer, reduce the heat to low and simmer for 30 minutes. Let cool, then puree the sauce.
CAULIFLOWER CRUST PIZZA
Provided by Valerie Bertinelli
Categories main-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Special equipment: a pizza stone and peel or two rimless baking sheets
- Place a pizza stone or rimless baking sheet in the oven; preheat to 475 degrees F.
- Add the cauliflower to a food processor; pulse until finely ground, about the consistency of couscous. Pour the cauliflower onto a clean kitchen towel (I like flour sack towels for this) and squeeze out as much liquid as possible.
- To a large bowl, add the cauliflower, Parmesan, Italian seasoning, garlic, salt, some black pepper and the egg. Mix until the mixture holds together when pinched.
- Line a pizza peel or a second rimless baking sheet with parchment paper; liberally brush with olive oil. Spread the cauliflower mixture into a 12-inch-wide circle on the parchment. Slide the parchment onto the preheated pizza stone or baking sheet. Bake until the cauliflower crust is barely golden and darker at the edges, about 15 minutes.
- Remove the crust from the oven, sprinkle with the mozzarella and spread the marinara sauce over the top (this keeps the crust dry). Slide the pizza back onto the pizza stone or baking sheet and bake until bubbly and browned in spots, about 4 minutes.
- Scatter the basil over the top. Slice and serve.
Nutrition Facts : Calories 281, Fat 18 grams, SaturatedFat 10 grams, Cholesterol 91 milligrams, Sodium 990 milligrams, Carbohydrate 9 grams, Fiber 2 grams, Protein 23 grams, Sugar 3 grams
CAULIFLOWER PIZZA CRUST
You will never guess this rich, grain-free pizza crust is made with cauliflower instead of flour. Serve with your favorite sauce and toppings.
Provided by Alli Shircliff
Categories Bread Pizza Dough and Crust Recipes
Time 1h
Yield 6
Number Of Ingredients 6
Steps:
- Place cauliflower pieces through the feeding tube of the food processor using the grating blade; pulse until all the cauliflower is shredded.
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until tender, about 15 minutes. Transfer cauliflower to a large bowl and refrigerate, stirring occasionally, until cooled, about 15 minutes.
- Preheat an oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper or a silicon mat.
- Stir Italian cheese blend, parsley, egg, garlic, salt, and pepper into cauliflower until evenly incorporated. Pour mixture onto the prepared baking sheet; press and shape into a pizza crust.
- Bake in the preheated oven until lightly browned, about 15 minutes.
Nutrition Facts : Calories 58.8 calories, Carbohydrate 3.3 g, Cholesterol 38.4 mg, Fat 3.5 g, Fiber 1.3 g, Protein 4.3 g, SaturatedFat 1.9 g, Sodium 109 mg, Sugar 1.2 g
CAULIFLOWER PIZZA CRUST
Make your next pizza night a little healthier with our cauliflower pizza crust recipe. The herbs and cheese add a ton of flavor! -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 425°. Working in batches, place cauliflower in food processor; process until finely ground. Transfer to a large microwave-safe bowl; repeat with remaining cauliflower. Microwave, covered, until cauliflower is tender, about 8 minutes. When cool enough to handle, squeeze dry; return to bowl., Stir in remaining ingredients until combined. Line a baking sheet with parchment. Press and shape cauliflower mixture into an 10-in. circle or 13x6-in. oval., Bake until edges are browned, 20-25 minutes. Top as desired; bake until toppings are heated through, 10-12 minutes longer.
Nutrition Facts : Calories 71 calories, Fat 4g fat (2g saturated fat), Cholesterol 32mg cholesterol, Sodium 316mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 5g protein. Diabetic Exchanges
NO-FAIL CAULIFLOWER PIZZA CRUST
Almond flour, mozzarella cheese, and riced cauliflower star in this no-fail, low-carb pizza crust recipe that's super easy to make and can be topped with any of your favorite toppings. See margherita recipe below!
Provided by NoFailRecipes
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 450 degrees F (230 degrees C). Line a 9x13-inch sheet pan with parchment paper and lightly coat with olive oil. Set aside.
- Place riced cauliflower in a food processor and chop until it's a similar consistency to flour. Toss the cauliflower pieces and 1 teaspoon kosher salt together. Wrap the cauliflower in a kitchen towel and wring out as much liquid as possible.
- Put the cauliflower in a large bowl and add eggs, mozzarella cheese, almond flour, parsley, oregano, pepper flakes, garlic, and remaining 1 1/2 teaspoons salt. Mix the ingredients until thoroughly combined. The mixture should hold together when you squeeze it in your hand.
- Evenly and firmly press cauliflower mixture into the prepared pan. Use a rubber spatula to divide the crust in half horizontally and press the dough to either side so there is a 1/4-inch of space between the 2 crusts.
- Bake in the preheated oven until crusts are brown around the edges and set, 15 to 20 minutes.
- Remove crusts from the oven. Lift crusts using the parchment paper and flip over directly onto the pan. Discard the parchment paper. Place crusts back in the oven and cook until the bottoms begin to brown as well, about 5 minutes more.
- Remove crusts from the oven and use as desired.
Nutrition Facts : Calories 162.4 calories, Carbohydrate 8 g, Cholesterol 101 mg, Fat 10.2 g, Fiber 3.6 g, Protein 11.3 g, SaturatedFat 3.1 g, Sodium 1369.4 mg, Sugar 0.5 g
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