Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 178.6
- Total Fat: 10.5 g
- Cholesterol: 79.1 mg
- Sodium: 297.9 mg
- Total Carbs: 4.9 g
- Dietary Fiber: 2.4 g
- Protein: 16.8 g
View full nutritional breakdown of You Won't Believe it's Cauliflower Pizza Crust calories by ingredient
You Won't Believe it's Cauliflower Pizza Crust
Submitted by: PLATSUZIE
Introduction
Delicious and easy (Gluten Free too)Can be made then frozen until ready to eat
Can be held in your hand--It is Pizza Crust you know
May make into "breadstick" shape rather than pizza crust shape Delicious and easy (Gluten Free too)
Can be made then frozen until ready to eat
Can be held in your hand--It is Pizza Crust you know
May make into "breadstick" shape rather than pizza crust shape
Number of Servings: 4
Ingredients
-
1 cup raw, grated (or chopped in food processor) cauliflower*
1 egg
1 cup mozzarella cheese
1 tsp oregano
2 tsp parsley
(may add other italian spices as desired-such as dried or fresh basil)
Directions
Makes 4, 1-slice servings. Can be doubled for a larger pizza
Preheat oven to 450 degrees.
Spray a cookie sheet with non-stick spray or use parchment paper. (optional-use coconut oil and sprinkle with parmasean cheese before laying dough onto baking surface. Increases calories but I like health benefits of coconut oil. Some, in this forum, may not appreciate using this oil.)
In a medium bowl, combine cauliflower, egg, mozzarella and all desired spices. Press evenly on baking pan or pizza stone.
Bake at 450 degrees for 12-15 minutes (up to 20 minutes if you double the recipe). You may turn over once if desired.
Remove the pan from the oven. To the crust, add sauce, then toppings and cheese. (Get creative and top with chopped apples and cheese or your own combinations of whatever you like on a pizza. Some examples to choose from are jack cheese, onion, fresh or dried tomatoes, artichokes, shredded/cooked chicken, turkey pepperoni, pineapple, mushrooms, marinara sauce, bell peppers, whatever peppers you like, fresh mushrooms, fresh basil...your imagination is the limit.)
Place under broiler, on high heat, until cheese is melted.
Reheats nicely and can still be held in the hand, even the next day. (If you don't press "dough" too thin, make small rounds and add enough egg to hold together.)
Pizza crusts can be frozen after the initial baking and used later.
*If using frozen cauliflower, prepare according to package directions. After cooked and slightly cooled, shred cauliflower with a cheese grater, (or grater blade on food processor) and then measure for the recipe. (An "unpacked/loose" cup.) Be sure to drain WELL.
Guestimate~Approximately two and a quarter cups of 1" cauliflower would grate into one cup of grated (or riced) cauliflower.
For lower calories substitute two egg whites for whole egg and low or no fat mozzarella cheese.
Don't spread too thin or it will fall apart, too thick and it's doughy in the middle.
addendum-please share your personal experience. (1.Did you use fresh or frozen califlower? 2. Or try both? 3. What size did you make the pizza? 4.How long did you cook? 5. How thick did you make the "dough"? 6. Was the texture smooth or lumpy? 7. Did you add extra egg or find you didn't need to? 8. Were you able to hold in your hand or too soft to do so?) Any one of the aforementioned, by number or just anything "helpful" to others.
Best results are found using fresh cauliflower and not baking first. Experiment and post your results. (Was this true for you?)
Number of Servings: 4
Recipe submitted by SparkPeople user PLATSUZIE.
Preheat oven to 450 degrees.
Spray a cookie sheet with non-stick spray or use parchment paper. (optional-use coconut oil and sprinkle with parmasean cheese before laying dough onto baking surface. Increases calories but I like health benefits of coconut oil. Some, in this forum, may not appreciate using this oil.)
In a medium bowl, combine cauliflower, egg, mozzarella and all desired spices. Press evenly on baking pan or pizza stone.
Bake at 450 degrees for 12-15 minutes (up to 20 minutes if you double the recipe). You may turn over once if desired.
Remove the pan from the oven. To the crust, add sauce, then toppings and cheese. (Get creative and top with chopped apples and cheese or your own combinations of whatever you like on a pizza. Some examples to choose from are jack cheese, onion, fresh or dried tomatoes, artichokes, shredded/cooked chicken, turkey pepperoni, pineapple, mushrooms, marinara sauce, bell peppers, whatever peppers you like, fresh mushrooms, fresh basil...your imagination is the limit.)
Place under broiler, on high heat, until cheese is melted.
Reheats nicely and can still be held in the hand, even the next day. (If you don't press "dough" too thin, make small rounds and add enough egg to hold together.)
Pizza crusts can be frozen after the initial baking and used later.
*If using frozen cauliflower, prepare according to package directions. After cooked and slightly cooled, shred cauliflower with a cheese grater, (or grater blade on food processor) and then measure for the recipe. (An "unpacked/loose" cup.) Be sure to drain WELL.
Guestimate~Approximately two and a quarter cups of 1" cauliflower would grate into one cup of grated (or riced) cauliflower.
For lower calories substitute two egg whites for whole egg and low or no fat mozzarella cheese.
Don't spread too thin or it will fall apart, too thick and it's doughy in the middle.
addendum-please share your personal experience. (1.Did you use fresh or frozen califlower? 2. Or try both? 3. What size did you make the pizza? 4.How long did you cook? 5. How thick did you make the "dough"? 6. Was the texture smooth or lumpy? 7. Did you add extra egg or find you didn't need to? 8. Were you able to hold in your hand or too soft to do so?) Any one of the aforementioned, by number or just anything "helpful" to others.
Best results are found using fresh cauliflower and not baking first. Experiment and post your results. (Was this true for you?)
Number of Servings: 4
Recipe submitted by SparkPeople user PLATSUZIE.
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Member Ratings For This Recipe
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Incredible!
21 of 22 people found this review helpful -
Incredible!
13 of 13 people found this review helpfulLove this recipe, this might be my new bread, tortilla, crust, etc. It takes some working, playing, experimenting but really, this is fabulous! My greatest "miss" since eating Grok was pizza (I know, what an American, huh!?) and now, I'm satisfied! Make sure the pan has sides! - 3/18/12
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Incredible!
11 of 11 people found this review helpful -
Incredible!
9 of 9 people found this review helpfulThis is so good - even without adding any toppings. The first time I tried it I did make it too thin. Then, I doubled the recipe and made 6 small crusts - measured each to 1/2 c, then formed them into a ball, pressed them into shape on the cookie sheet; much easier to handle and did not fall apart - 6/10/12
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Incredible!
8 of 8 people found this review helpfulMine didnt turn out so pretty, but it tasted great! Unfortunately, the store was sold out of white cauliflower so I ended up using purple cauliflower-I never knew such a thing existed! Lol, Heres some pictures of my my purple pizza! :)
Before:tinypic.com/r/2lxh1f7
/6 After:tinypic.com/r/2td1w/6 - 7/26/12
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Incredible!
8 of 8 people found this review helpfulAmazing!! A definite regular in our menu. Used fresh cauliflower and drained most moisture from veggie cheese mixture. Pressed thin, baked 20 mins, added toppings & broiled. Crust was soft but delicious! Next time I will try to drain more moisture for crispier crust :) A fav for sure! - 8/10/11
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Incredible!
7 of 7 people found this review helpful -
Incredible!
6 of 6 people found this review helpful -
Incredible!
5 of 5 people found this review helpful -
Very Good
5 of 5 people found this review helpfulVery tasty. Doubled recipe, grated in some garlic, cooked on my perforated pizza pan-- definitely hold in your hand sturdy, and my 7 year old who is philosophically opposed to vegetables loved it. I will experiment to see if I can swing a higher ratio of vegetables to cheese. - 1/28/12
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Incredible!
5 of 5 people found this review helpfulSO GOOD---I put a ton of cheese on it, thinking it would hold it together better---parmesan cheese does...but I want to try less cheese next time--->less calories! But the flavor was AWESOME..and once cooled, held together very well! A baking stone is the way to go. - 11/22/11
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Incredible!
5 of 5 people found this review helpful -
4 of 4 people found this review helpful -
Incredible!
4 of 4 people found this review helpful -
Incredible!
4 of 4 people found this review helpful -
Incredible!
2 of 2 people found this review helpfulWonderful! I put about 2c fresh florets in a mini chopper to get 1c grated. Used part skim mozz & about 1T Italian seasoning. I lined a 9" Pyrex pie pan with parchment & cooked @ 450 for 20 min. Crust about 1/2" thick. Not crunchy but solid enough to hold. This will be a great on-the-go breakfast! - 1/13/13
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1 of 1 people found this review helpful -
Incredible!
1 of 1 people found this review helpfulExcellent! I used fresh cauliflower that I chopped fine before microwaving.Used egg beaters instead of the egg. Spritzed the parchment paper with olive oil and sprinkled with parm. After crust was cooked and topped I baked instead of broiled until cheese was melted. DH gave it 2 thumbs up! - 3/8/13
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Incredible!
1 of 1 people found this review helpful -
1 of 1 people found this review helpful -
Very Good
1 of 1 people found this review helpful -
1 of 1 people found this review helpful -
Incredible!
1 of 1 people found this review helpful -
Incredible!
1 of 1 people found this review helpfulMade this tonight because Hibby and I are doing a low glycemic diet. This was amazing!!!!!!!! Thank you for sharing!! I topped it with spinach, sundries tomatoes, cooked chicken, artichoke hearts and a little mozzarella and shredded Parmesan cheese. No sauce and it was great!!!!!! - 3/3/12
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Good
1 of 1 people found this review helpful
