Cauliflower Crust Pizza – Low Carb Dream Food!
Hoboken411 is now a Cauliflower Crust Pizza expert.
Never was a big fan of Cauliflower until I became a dedicated to the low-carb lifestyle.
We made “Baked Cauliflower Bites” first, and wanted to see what else we could come up with. After scouring the web and seeing many versions of the Cauliflower Crust Pizza – we decided to give it a whirl ourselves – with tremendous success!
Amazing that Cauliflower becomes tasty pizza!
I eyeballed the entire recipe – and it came out perfect every time. With the ingredients used, it’s very forgiving – and fun to make actually! Here’s how I did it:
- One large (fresh) cauliflower
- one or two eggs
- about 8oz. of cheese for the crust (your choice) and whatever toppings you feel like putting on!
- Spices are optional – be creative.
- You need a grater, an oven, and some kind of non-stick apparatus.
Cauliflower Crust Pizza is so simple to make
- Preheat the oven ( I picked 425 degrees)
- Bust out a bowl and your grater. Break the Cauliflower into maybe 4 or 5 large pieces (easy enough to grip.) “Shred” the heads of the cauliflower until it looks sort of like you have a big pile grated Parmesan Cheese (you don’t want any big pieces in there.)
- Throw that bowl (no added water) into the microwave for about 10 minutes to soften it up. Let cool for 5 minutes or so (stir – or leave out the window).
- Add one or two eggs – and grab about 8oz of grated cheese. We used Quattro Formaggio from Trader Joe’s – but others have used less sharp cheese like Mozzarella.
- Mix thoroughly until the “dough” becomes uniform. You can add your favorite spices (salt, pepper, oregano, garlic) – or go naked.
- You can use parchment paper or non-stick aluminum foil. The foil was a lot easier – but parchment paper came in handy for “flipping” the crust halfway through.
- This mixture makes about two pies. Easier to make them square.
- Plop the mixture on your pan (using a spatula or spoon), and “mold” into what you think is a good crust size. Don’t be worried that it looks “loose,” it binds together perfectly while baking. However, thinner is better from our experience.
- You can eyeball the timing – about maybe 15 minutes in – when the crust is starting to brown, flip to ensure uniformity.
- I prefer a more brown crust – but soon enough the “crust” becomes strong enough to actually pick up if you dared. But when you feel they’re ready – just remove from the oven – and switch over to “broil.”
- TOP your pizzas with whatever you want. We made a hot salsa, jalapeno, cheddar version – and a onion, pepper, ham & fresh mozz version with Hoboken Farms jarred sauce (yum!)
- When you’re satisfied with your topping arrangement – put back into oven (remember that it should be on broil already)
- Again, eyeball until the pizza looks good to you (5-10 minutes max). Remove, slice and you’re ready to eat!
- The crust is not the same as regular bread. It’s soggier – and only somewhat crispy if you decide to go bake the crust for much longer. But it will never be the same as wheat & flour poisoned regular pizza.
- You don’t have much cauliflower “taste” while hot – but if you decide to snack on a cold slice – you’ll sense the cauliflower taste more. You can adjust spices (hot, herbs) and cheese, egg, cauliflower ratio of you want to cut back on that veggie taste. This recipe is forgiving enough to stay together.
- Some folks have tinkered around with possibly using almond flour and other variations we haven’t tried that yet.
In the end – it’s fun recipe to make – and quite amazing to see ingredients and outcomes fall into place this impressively.