Entrees - Phase 1 - Cauliflower Pizza Crust
03-31-2009, 02:27 PM
You Won't Believe it's Cauliflower Pizza Crust
1 cup cooked, riced cauliflower*
1 cup mozzarella cheese
1/2 tsp fennel
1 tsp oregano
2 tsp parsley
(I love garlic, so I will probably add 2 teaspoons garlic when I make it)
- pizza or alfredo sauce
- toppings (make sure meats are cooked)
- mozzarella cheese
Preheat oven to 450 degrees Farenheit.
Spray a cookie sheet with non-stick spray.
In a medium bowl, combine cauliflower, egg and mozzarella. Press evenly on the pan. Sprinkle evenly with fennel, oregano and parsley.
Bake at 450 degrees for 12-15 minutes (15-20 minutes if you double the recipe).
Remove the pan from the oven. To the crust, add sauce, then toppings and cheese.
Place under a broiler (grill for the Europeans) at high heat just until cheese is melted.
* Use frozen cauliflower prepared according to package directions. After cooked and slightly cooled, shred cauliflower with a cheese grater, and then measure for the recipe. (Don't pack down the cup with cauliflower. Just fill it with a spoon or the cup itself.)
Found at: http://www.examiner.com/x-355-Low-Carb-Examiner~y2008m6d4-Cauliflower-Pizza-Crust-Worth-its-Wow-in-Gold
Have you tried this recipe? I am not a huge fan of cauliflower so I was wondering if it tastes like cauliflower?
03-31-2009, 02:49 PM
I haven't tried it, but I think I might tonight. :) I'll report back with results.
03-31-2009, 02:56 PM
This stuff is AWESOME:drool:
03-31-2009, 03:12 PM
Man it sounds so dang good!!~ I plan on trying it before week's end.
03-31-2009, 03:35 PM
I actually made this recipe before. It tastes wonderful, but I couldnt hold it in my hand like a pizza slice. It was more like a pizza you cut up with your fork then ate it with the fork. But it was quite delicious!
Anybody have suggestions for making it hold up so you can cut it in slices like a regular pizza?
03-31-2009, 03:37 PM
And it doesnt taste so much like cauliflour. I didnt think it did anyway. Its LOW CARB.......for those of you who watch carbs.
03-31-2009, 04:03 PM
JerseyGyrl - those pics qualify as FOOD PORN! :D:whoo::hungry:
Just be careful with this recipe ladies- it could be very high calorie depending on how much cheese you put on top- I think I will try it- with loads of veggies more like a casserole...
Mug- I think I would try adding a tablespoon or two of Whole wheat white flour- maybe that would help it hold together a bit better!
Do you have to grate or rice it or can you put the cooked cauliflower in the food processor?
Might be yummy with Broc too!
03-31-2009, 07:35 PM
If you use the food processer, make sure you use the grating blade or you'll get a mush. I rice my cauliflower raw, then steam it. You'll get a more manageable crust if you bake it until it starts to brown, but it does break up easily. I just eat it with a fork.
03-31-2009, 10:17 PM
So I made this tonight, substituting basil for the fennel. It was DELISH. I would probably bake this on the bottom rack for 15 minutes to ensure the crust is crispy. I topped this with the following sauce:
1 (15 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1 tablespoon ground oregano
1/2 tsp. splenda
1/2 tsp. onion powder
2 tsp fresh chopped basil
1 1/2 teaspoons fresh minced garlic
1 teaspoon ground paprika
1. In a medium bowl, Mix together tomato sauce and tomato paste until smooth. Stir in oregano, garlic, splenda, basil, and paprika.
I topped the pizza with a reduced fat provolone/mozzarella blend, with turkey pepperoni and veggies. I'll definitely be making this again!
The crust is kind of small, though; if I was making this for a family, I'd double (or triple) the crust recipe.
10-22-2011, 05:25 PM
OMG how did I never make this before? I made it for lunch as opposed to dinner because all the threads about it made me want it!
5 oz. of cauliflower (half a frozen bag)
Mrs. Dash Italian
1/3 c. of parm
1/4 c. of mozzarella
I used a stick processor and blended up the microwaved cauliflower. I didn't let it cool and added the above ingredients to the cauliflower. Sprayed a small cookie sheet with PAM and spread it out on the sheet, albeit an odd shape. Then I baked for 17 minutes at 450 in the oven.
I took it out, added 1/3 a ball of fresh mozzarella (2 servings), fresh basil, tomato sauce (365 brand, NSA), and turkey pepperoni. I baked for another 7 minutes until the cheese was nice and melty.
It is definitely a fork pizza. I would cook the crust a bit longer next time (sauce made it a bit mushy in the middle).
10-23-2011, 10:48 AM
I had it for lunch on Friday too! Umm I love it! Although I got topping happy this time and added way too many veggies so it fell apart when I tried to pick it up. But every other time I made it came out fantastic.
05-07-2012, 03:57 PM
I've made this a few times in the last couple of weeks. Fresh cauliflower worked much better than frozen. I grate the fresh cauliflower in the food processor and then steam it in a large frying pan with a lid. I don't add water so it dries out a bit as it cooks. Then I follow the recipe but also add some flax meal. I've found that makes it easier to pick up and hold the slices. With the frozen cauliflower it was falling apart and had to eaten with a fork.
09-12-2012, 07:57 PM
This is hands down the MOST interesting recipe I've ever read! I'm going to have to try this for sure! I think adding a bit of flax meal to it is a good idea.
02-11-2014, 06:17 PM
Years ago, I saw a show on pizza making. I was intrigued when a chef put the cheese on the crust first, then added the sauce. I have been doing it that way ever since, and I find that it does help keep the crust a bit crispier.
I originally thought that it would make the pizza look/taste weird, but it doesn't.