This is the best cauliflower pizza crust you will ever make! Learn to make a delicious, low-carb, high-protein, high-fibre cauliflower crust. Whatever you want to top it with, you’ll want to make this cauliflower pizza crust recipe again and again. All around the world, kitchens now have cauliflower, and it has assumed the shape of crusty bread, mashed potatoes, and even the centrepiece of our Thanksgiving table as a healthy, clean slate.
The pizza crust is arguably our favourite application of cauliflower as a culinary master of disguise. Although it may seem absurd, there are delicious and healthful alternatives to the traditional. This simple gluten-free pizza dish makes the crust from cauliflower rice.
How to Make Cauliflower Pizza Crust?
To make your cauliflower crust pizza as crispy and robust as possible, fry it before adding the sauce and toppings. Bake your cauliflower dough after moulding it onto a baking sheet lined with parchment paper. To ensure that the crust cooks on all sides equally, you’ll need to flip it halfway through, but I have a tip that will make it simple!
The baking sheet and plate would be the bread in a sandwich, and the pizza crust would be the filling. Place another parchment paper on top of the dough and place a large dish on top of it. Slide the pizza dough onto the baking pan after immediately flipping the “sandwich.”
You can add whatever delicious toppings you like when making pizza with this cauliflower crust recipe. It is delicious, low in carbs, gluten-free, and grain free. To make it, you’ll need the following: Cauliflower pizza crust is gluten-free and low in carbs. One egg is required in this recipe to keep the crust together.
Cheese: To improve the protein content and create a delectable flavour, we bake mozzarella and parmesan cheese into the crust. The cheese also holds everything together. Coconut flour: A tiny bit of coconut flour makes the crust stiff. Salt, pepper, dried oregano, and garlic powder are necessary spices. There are various topping options available! Usually, before going crazy, I start with some pizza sauce and mozzarella cheese.
For the base
- 1 cauliflower (equivalent to 750g/1lb 10oz)
- 100g of almond meal
- Two beaten eggs
- Dry oregano, one tablespoon
For the topping
- Can of tomatoes, 227g
- One tablespoon of tomato puree
- One smashed garlic clove
- 12 a large eggplant, thinly split down the middle and cut into long strips.
- Two tablespoons olive oil + additional for grating
- Cut one small red onion into eight wedges.
- 12 a small bunch of basil, plucked leaves
- 125g mozzarella ball
- 25g grated Grana Padano or Parmesan (or a vegetarian substitute) plus additional to serve
- a few dashes of red pepper flakes
- Oven: Preheat to 200°C/180°F/gas 6. Cut the cauliflower into chunks after removing the leaves and trimming the stalk end. In a food processor, pulse half of the cauliflower until it is rice-like in size. Repeat the same with the remaining half and transfer to a bowl. Place all of the cauliflower in a bowl, wrap it in plastic wrap, and microwave it on High for 5 to 6 minutes, or until it softens. Place on a fresh tea towel and allow to cool somewhat. When the cauliflower is cold enough to handle, crumple up a tea towel and press as much liquid as you can out of it before transferring it to a fresh bowl. Add the egg, oregano, ground almonds, and generous space. The baking paper should be used to line and grease a baking pan. Place a mound of the cauliflower mixture in the center of the tray and smooth it out with a spoon and your hands into a 30 cm circle. To give it a “crust,” make the edges somewhat thicker. Bake for 15 to 18 minutes, or until golden brown and the edges begin to crisp.
- While waiting, preheat a griddle pan, brush a little oil on both sides of each aubergine slice, season, and cook in batches for 5 to 6 minutes, flipping once, until softened and charred. Place on a platter. Oil the onions, and season them on the grill for 5 to 8 minutes or until tender and browned. Blend the canned tomatoes, tomato purée, garlic, and spice ingredients for the tomato sauce until smooth. You don’t want any watery tomato to soak into the cauliflower base, so transfer to a small saucepan, bring to a simmer and cook slowly for 8 to 10 minutes until thick. Cut the basil leaves in half, then toss them into the sauce.
- After the cauliflower base has finished cooking, set it aside to slightly cool. The oven should be set to 240°C/220°F fan/gas 8. Drain the mozzarella, then use paper towels to pat it dry. The aubergines, red onion, and mozzarella should be arranged on top of the Grana Padano, which has been spread over the base of the pizza. Sprinkle the chilli flakes on top, then re-bake for 10 to 12 minutes. Add a bit more cheese and the leftover basil leaves just before serving.
Is Cauliflower Pizza Crust Healthier than Regular Crust?
Cauliflower crust is generally stronger in protein and fibre than the regular crust, yet it is also higher in fat and cholesterol. Cauliflower crust isn’t necessarily healthier than traditional crust. Depending on your dietary limitations, you can select the pizza dough you prefer the most. Regarding calories, carbohydrates, protein, fat, fibre, and salt per serving, cauliflower crust is healthier overall, with the most significant differences in calories, carbs, and protein. Because cauliflower-crust pizza isn’t low in calories or fat and still contains carbs, the nutritional profile isn’t much different from traditional pizza due to these toppings.
So, eating it frequently probably won’t help you achieve your weight-loss goals. They have absolutely no trans fat and are a fantastic source of vitamin C. Compared to famous gluten-free pizzas; our pizzas have less than half (less than half!) the sugar. And have less sodium, sugar, fat, and calories. Pizza crust made of cauliflower has 16 grams of carbohydrates. Cauliflower crust has a moderate amount of carbohydrates compared to our deep dish, gluten-free, original, and slim crusts. It has the same amount of carbohydrates as a deep dish, which is 15 grams.
Does Cauliflower Pizza Crust have Flour?
All you need to prepare the cauliflower pizza crust is a food processor. Add the tiny floret pieces, corn flour, egg, olive oil, and salt; pulse to create a moist paste. The cornstarch is added to give the mixture more binding power and a chewier texture. Geiger clarified that the crust is made of flour (often refined flour!) with cauliflower added. Cheese and eggs are frequently used as a binder to make the crust softer, raising cholesterol and saturated fat.
A tasty gluten-free, low-carb, keto pizza dish uses cauliflower as the crust. It is a straightforward mixture of cauliflower, eggs, cheese, and a few seasonings that is pressed into a golden crust and baked. For a nutritious dinner recipe, freeze it for later or top it with fresh ingredients. Sugar, tapioca starch, corn starch, rice or brown rice flour, all of which are sources of carbohydrates, can be found in crusts. Many crusts don’t specify the amount of cauliflower even though it is mentioned as the first ingredient; however, a lower carb count and fewer starches may indicate that a crust contains more cauliflower. Consider the fat.
How do you Make Cauliflower Flour?
The oven to 400 degrees. In batches, purée the cauliflower in a food processor. Fill a glass baking dish with the cauliflower puree, then smooth it out evenly. For 15 minutes, bake. A finely powdered, gluten-free powder, known as cauliflower flour, is created from dried cauliflower florets, stems, or leaves.
The dried cauliflower floret is combined with other gluten-free flours such as rice, maize, and sorghum to create the majority of commercially available cauliflower flour. The product is called Cauli-Flour by Caulipower because it has the consistency of raw dry flour and can be substituted cup for cup with any other flour in recipes.
That means there are now pancakes, waffles, brownies, cookies, bagels, muffins, and pie crusts made from cauliflower. Cauliflower naturally contains a lot of fibre and vitamin B as a vegetable. Antioxidants and phytonutrients included in cauliflower flour can help prevent various ailments.
Additionally, its fibre aids with weight loss and digestion. All your low-carb, gluten-free baked items can now (easily) be made with cauliflower flour. It’s an incredible invention that will benefit those following the Paleo and ketogenic diets, those who avoid gluten, and anyone looking to reduce their consumption of carbohydrates when baking.
Does Cauliflower Crust Taste Like Cauliflower?
The problem is that cauliflower will taste somewhat like cauliflower if you use it to make pizza dough. Although it doesn’t sound particularly enticing, it’s not as horrible as you may expect. Since cauliflower doesn’t have a robust flavour, your pizza won’t be overpowered by it. Without a knife and fork, I could eat it like a slice of pizza.
However, it tasted just like I anticipated it would: like cheese and sauce on top of the cauliflower. It had the flavour of my inability to eat actual pizza. Without additional cheese or spices, the simple cauliflower flavour was well-received by tasters. This makes it the perfect pizza topping for people with allergies or who want a more bland taste.
Additionally, they mentioned how the crust had a fantastic chewiness and structure, making it an excellent vehicle for your wackiest toppings. The consensus is that cauliflower has a sweet, nutty flavour with overtones of bitterness. This is what? It works well in many dishes because of its mild flavour and somewhat crispy texture.
It may spoil or turn bitter like conventional wings if it’s overcooked. My vegan and meat-eating friends have been blown away by the flavour and texture. They are soft on the inside and crispy-crunchy on the outside without sauce. They are even delicious when combined with spice and may not result in the most incredible flavour explosion ever.
Cauliflower is the crust in a delicious gluten-free, low-carb, and keto pizza recipe. It is a simple dish made of cauliflower, eggs, cheese, and a few seasonings baked after being pressed into a golden crust. Use it as a base for a healthy meal preparation that you can freeze or top with fresh toppings. But I digress—try out this fantastic low-carb cauliflower pizza crust recipe!
It has a little cheesy cauliflower flavour, even though you can’t taste the cauliflower once you add toppings. The recipe mainly consists of cauliflower, bound together by a few eggs and cheese to make a sturdy crust. However, the best part of this cauliflower crust is kept a secret.