You Won't Believe It's Cauliflower Pizza Crust
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 179.1
- Total Fat: 10.4 g
- Cholesterol: 79.4 mg
- Sodium: 298.2 mg
- Total Carbs: 5.0 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
Introduction
This delicious and easy gluten-free recipe can be frozen until you're ready to eat it. This delicious and easy gluten-free recipe can be frozen until you're ready to eat it.Number of Servings: 4
Ingredients
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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 Parmesan 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 2 1/4 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 this too thin or it will fall apart; if it's too thick, it's doughy in the middle.
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?)
Preheat oven to 450 degrees.
Spray a cookie sheet with non-stick spray or use parchment paper. (Optional: Use coconut oil and sprinkle with Parmesan 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 2 1/4 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 this too thin or it will fall apart; if it's too thick, it's doughy in the middle.
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?)
Member Ratings For This Recipe
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CARESINGS
This is fabulous! I weighed the 1 cup of mozzarella on my digital scale, and it was only 3.15 oz. The recipe assumes that 1 cup is the standard 8 oz. So really much less fat (and calories) than stated in the calculations. Thanks for this great recipe! - 2/4/12
Reply from PLATSUZIE (6/13/13)
Ounces being used for volume and weight isn't the best situation. Many of us use scales to weigh food. I intended, as you state, one cup of mozzarella. Sparker's appreciate your clarification, thanks Caresings. Current fat and calories calculation is based on 2 weight ounces per SERVING way too high
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BGKOZDRAS
AWESOME!!!!! I use frozen cauliflower...don't cook it just let it thaw, chop with a veggie chopper, squeeze out water, then continue from there.... very, very good!! - 9/11/11
Reply from PLATSUZIE (6/10/13)
Maybe I should change "using frozen cauliflower" directions. Cooking first may be producing a too moist (unsatisfactory) crust. Thanks for posting your experience, BGKOZDRAS.
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HELPMEIMTOOFAT
The perfect name for the perfect gluten-free pizza crust! I made mine in a twelve inch cast iron skillet, cooked the crust a bit longer and flipped it once. The crust was crispy and yummy! - 9/30/12
Reply from PLATSUZIE (6/10/13)
Cooking longer, (maybe lower heat, as another comment suggested) using cast iron skillet and flipping are great tips for achieving crisper crust. Thanks for posting and sharing your experience and enjoyment of "the perfect name for a perfect GF crust", hmitf!
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NEWKAREN43
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CD12937705
