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Old 03-16-2013, 06:30 PM   #1
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Cauliflower Pizza Crust

Hi all,
I tried this pizza crust, but it was too soggy for me. I tried baking it longer, but it just didn't crisp up. I will need to try it more to see if I can do better. In the mean time, I wanted to share.


Cauliflower Pizza Crust

Cauliflower, frozen, cooked, riced, 1 cup (may want to dry with paper towel)
Egg, fresh, 1 large
Cheddar Cheese, 1 cup, shredded
Fennel, 1/2 tsp (optional)
Oregano, ground, 1 tsp
Parsley, dried, 2 tsp. (can also add garlic and/or Italian seasoning)


Rice or mash the cauliflower. Beat egg, add the cauliflower, and shredded cheese. Mix in desired spices and press into a greased pizza pan. Bake at 450 for 15 minutes.

Add sauce and toppings and bake another 10 minutes or so.


Maybe I need to add a little more cheese, or a little more egg? What do you think. Flour is out of the question, because I was going for low carbs. Thanks.

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Old 03-16-2013, 06:31 PM   #2
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I also thought of trying this with fresh instead of frozen cauliflower. Who knows?
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Old 03-16-2013, 06:32 PM   #3
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Quote:
Originally Posted by chopper View Post
Hi all,
I tried this pizza crust, but it was too soggy for me. I tried baking it longer, but it just didn't crisp up. I will need to try it more to see if I can do better. In the mean time, I wanted to share.


Cauliflower Pizza Crust

Cauliflower, frozen, cooked, riced, 1 cup (may want to dry with paper towel)
Egg, fresh, 1 large
Cheddar Cheese, 1 cup, shredded
Fennel, 1/2 tsp (optional)
Oregano, ground, 1 tsp
Parsley, dried, 2 tsp. (can also add garlic and/or Italian seasoning)


Rice or mash the cauliflower. Beat egg, add the cauliflower, and shredded cheese. Mix in desired spices and press into a greased pizza pan. Bake at 450 for 15 minutes.

Add sauce and toppings and bake another 10 minutes or so.


Maybe I need to add a little more cheese, or a little more egg? What do you think. Flour is out of the question, because I was going for low carbs. Thanks.
What about letting the riced cauliflower sit for 2-3 hours over a strainer after ricing with a weight on it? Or, treat the cauliflower like we do the potatoes for lefse--make and rice them the night before, put in the fridge, and then add the other ingredients?
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Old 03-16-2013, 07:39 PM   #4
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I don't think I would be satisfied with this for a pizza crust.

This has a few more carbs but, I think it would be more satisfying.

Pizza is at the top of my list for foods I miss on my low carb diet!

I wonder what skinny people dream about?

Mock pizza for Atkin's diet users
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Old 03-16-2013, 09:10 PM   #5
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Originally Posted by Aunt Bea View Post
I don't think I would be satisfied with this for a pizza crust.

This has a few more carbs but, I think it would be more satisfying.

Pizza is at the top of my list for foods I miss on my low carb diet!

I wonder what skinny people dream about?

Mock pizza for Atkin's diet users
I did this with a carb balance tortilla last night, and, yes I did like it a lot better! I was just thinking that maybe I could improve on this too. The tortilla made a wonderful little pizza for me.
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Old 03-16-2013, 09:12 PM   #6
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What about letting the riced cauliflower sit for 2-3 hours over a strainer after ricing with a weight on it? Or, treat the cauliflower like we do the potatoes for lefse--make and rice them the night before, put in the fridge, and then add the other ingredients?
Thanks. May need to try that. I'm thinking maybe I could make a nice cheesey bread with this.
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Old 03-17-2013, 06:06 AM   #7
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Haven't tried to make a pizza crust or bread, but I make mashed cauliflower (fresh) a lot instead of mashed potatoes. I do steam it instead of boiling it though as it absorbs much less water that way. Steaming and then weighting/draining like CWS wrote might work to dry it out pretty well.
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Old 03-17-2013, 08:29 AM   #8
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I made this once, used fresh cauliflower, blanched it ( i mean literally just dunked in the hot water, then out) and the taste and consistency was actually pretty good. Im pretty sure i jus used egg whites instead of the whole egg.
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Old 03-17-2013, 12:50 PM   #9
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I made this once, used fresh cauliflower, blanched it ( i mean literally just dunked in the hot water, then out) and the taste and consistency was actually pretty good. Im pretty sure i jus used egg whites instead of the whole egg.
Oh thanks everyone. Does it still mash up well when blanched? I know that it should work. It actually tasted good, just a little soggy. I bet next time I try this will be much better. The fresh cauliflower should make a big difference.
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Old 03-17-2013, 05:00 PM   #10
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idont think i mashed it , i think i either grated it or put it in the food processor to get small pieces . again this was a good year or two ago, and only did it once. But, i was definitely surprised that it tasted better than i thought it would.
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