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Cauliflower Pizza Crust
Posted on 9/22/18 at 12:14 pm
Posted on 9/22/18 at 12:14 pm
Friday I made it for the first time. Came out great and my family loved it. We will be doing it more often. I used the Dr. Berg recipe:
2c cauliflower rice
2c shredded mozzarella (I grated it myself)
2 eggs (scrambled)
Mixed thoroughly and spread thin on parchment paper on metal pan. Cooked 450 degrees for 10-15 minutes until my liking. (I am currently playing with the times and temperature for the specific texture I am looking for).
Take it out. Add your toppings. Calls for tomato sauce. I just added more cheese and bake again until everything is melted.
I would like to make the crust smaller for taco Tuesday.
2c cauliflower rice
2c shredded mozzarella (I grated it myself)
2 eggs (scrambled)
Mixed thoroughly and spread thin on parchment paper on metal pan. Cooked 450 degrees for 10-15 minutes until my liking. (I am currently playing with the times and temperature for the specific texture I am looking for).
Take it out. Add your toppings. Calls for tomato sauce. I just added more cheese and bake again until everything is melted.
I would like to make the crust smaller for taco Tuesday.
This post was edited on 9/22/18 at 2:20 pm
4
Posted on 9/22/18 at 2:13 pm to NOLATiger71
We’ve been making that crust a lot lately too. Try using pesto for sauce, then top with chicken, purple onions, and a little feta. It’s unreal good
Posted on 9/22/18 at 2:24 pm to CoachChappy
Definitely will try that coach. We did tear the crust a part and made a meatloaf sandwich out of it. I will also season the crust before baking depending on what I am using the crust for next time.
This post was edited on 9/22/18 at 2:31 pm
Posted on 9/22/18 at 3:38 pm to NOLATiger71
Did you rice the cauliflower yourself or bought it.
I found I couldn't get as much water out of it before baking and my crust came out a little soggy
I found I couldn't get as much water out of it before baking and my crust came out a little soggy
Posted on 9/22/18 at 3:44 pm to hobotiger
quote:
found I couldn't get as much water out of it before baking and my crust came out a little soggy
Put it in a kitchen towel and ball it up. Squeeze the crap out of it. Change towel and do it again.
Posted on 9/22/18 at 3:47 pm to hobotiger
This is one I made and I guess posted in the wrong thread. I added some grated Romano and Italian seasoning to the crust and only used one egg which I found was enough to hold together. After microwaving the cauliflower rice I squeezed it through a kitchen towel and found that got enough water out.
Posted on 9/22/18 at 5:04 pm to hobotiger
Purchased the bag from Costco. When you open the bag there are individual cauliflower rice bags. I did not squeeze it out. I let it bake out in the oven. Let it get brown enough before I pulled it out. Very firm texture. The one in the picture looks a little burnt. I am not sure with mine being a wetter of a batter if it spread out even as the water evaporated out.
This post was edited on 9/22/18 at 5:08 pm
Posted on 9/23/18 at 7:45 am to NOLATiger71
I've tried the cauliflower rice, it produces so much water that I tried a different approach which has been pretty successful. I break down a head of cauliflower into florets, then steam it until soft:
Then in a mixer:
Steamed cauliflower
2 eggs
1 cup grated cheese (I prefer cheddar or parm)
1 tsp salt
pepper
Spread on a parchment paper covered cookie sheet.,
Bake at 400F for an hour or until well browned.
For pizza, I cover with my usual toppings and bake until the top is browned.
Sometimes I bake the cauliflower crust into patties and use as a base for egg dishes like benedict.
Then in a mixer:
Steamed cauliflower
2 eggs
1 cup grated cheese (I prefer cheddar or parm)
1 tsp salt
pepper
Spread on a parchment paper covered cookie sheet.,
Bake at 400F for an hour or until well browned.
For pizza, I cover with my usual toppings and bake until the top is browned.
Sometimes I bake the cauliflower crust into patties and use as a base for egg dishes like benedict.
Posted on 9/23/18 at 7:19 pm to NOLATiger71
Tried my hand at one this afternoon.
2c cauli rice (wrang out water in dish towel)
2c freshly grated Moz
2 eggs
Fresh Roma tomatoes smashed
Uncured Pepperonis
Came out pretty good, but could have been crispier, which is obviously the key. Cooked for abt 25 mins @ 450 on front end before adding sauce/Pep. Another 10 or so after. Maybe could have cooked longer.
2c cauli rice (wrang out water in dish towel)
2c freshly grated Moz
2 eggs
Fresh Roma tomatoes smashed
Uncured Pepperonis
Came out pretty good, but could have been crispier, which is obviously the key. Cooked for abt 25 mins @ 450 on front end before adding sauce/Pep. Another 10 or so after. Maybe could have cooked longer.
Posted on 9/23/18 at 8:00 pm to TigeRoots
I’m to lazy to make it myself. But Lit Pizza and Datz Pizza at White Star both have it.
Tried both and I think are solid.
Tried both and I think are solid.
Posted on 9/23/18 at 9:17 pm to TigeRoots
Found one egg is enough. Two made it a little spongy. Also I cook and then flip and cook a bit more on the other side and keep it thin and it gets crispy. Which is why mine looks burnt.
Posted on 9/23/18 at 9:19 pm to Martini
Good points. I forgot to flip it although I do remember reading your post on that. Will try one egg next time also.
Posted on 9/24/18 at 9:18 am to NOLATiger71
I like cauliflower crust... but have you ever tried the Fat Head recipe? It's keto friendly and makes a really good pizza dough.
FAT HEAD PIZZA CRUST
One that I made a while back:
FAT HEAD PIZZA CRUST
quote:
INGREDIENTS
1 1/2 cups shredded mozzarella
3/4 cup almond flour
2 tablespoons of cream cheese, cubed
1 egg
garlic powder, onion powder, and mixed herbs for seasoning *see notes
INSTRUCTIONS
Put Mozzarella and cream cheese in a medium bowl
Microwave for 1 min, stir and then another 30 sec, stir
Stir in egg and almond flour
Wet hands and spread “dough” thin on parchment paper. It should spread evenly with dough-like consistency.
Poke rows of holes with a fork to avoid bubbles.
Put in 425-degree oven
After 8 minutes check the crust and poke holes if there are bubbles.
Add desired pizza toppings.
Continue cooking for a total of 12 to 14 minutes or until slightly brown and golden.
One that I made a while back:
This post was edited on 9/24/18 at 9:33 am
Posted on 9/24/18 at 9:39 am to terd ferguson
What is the texture? How crisp?
Posted on 9/24/18 at 9:55 am to OTIS2
It has a little crunch to it... not as solid as regular dough and not as soggy as cauliflower crust
Posted on 9/24/18 at 9:59 am to terd ferguson
That recipe is better than the cauliflower crust, IMO. Holds up better and tastes like cheesy bread which practically is pizza so you really do think you are eating regular pizza.
Posted on 9/24/18 at 10:03 am to BigB0882
Agreed... I like cauliflower crust but I like the Fat Head crust more.
Posted on 9/24/18 at 10:23 am to terd ferguson
Looks good Turd, been meaning to try this. I'm even more intrigued by that mat. Do you use it for anything besides pizza?
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