Pictures: Top: The crust, as it looks when it is baked in the oven initially; picture two: Topped with just cheese and sauce and pepperoni, and under the broiler; 3. Out of order, but this is how well it holds up in my hand; 4. The thickness of the slices on the pan; 5. Loaded down with a LOT of vegetable toppings (ingredients follow below***), it's still hand-hold worthy. And did I mention delicious?
I was looking through some old college recipe books some friends and I put together back in the day, and found a recipe that was for a gluten-free pizza crust. So I played with the recipe, made a couple of calculations and guesses on ingredients and flavorings, some low-carb substitutions which would still yield a low-carb crust, and came up with a pretty amazing pizza.
My kids didn't even know it was cauliflower. And when they found out, the have been bugging me to make more, because they can't get over how very much they like this recipe. I have to make a run to the store this morning for more cauliflower, as a result! They don't even like other pizzas this much! I had to snap pictures quickly, because people kept trying to eat the props!
And it's induction-friendly! (The crust is, but, as always watch your toppings and cheese amounts)
You Won't Believe it's Cauliflower Pizza Crust
Please check this link for the recipe (link fixed--sorry, guys!)
51 comments:
This is beautiful. Thanks to you I discovered riced cauliflower in the first place, and now a way to use it as pizza crust? Bless you!
Thank you! I was so surprised at how really good it was. I had some inklings about how it might turn out, but then when I had it, I was like, "OMG!" My kids are sad I'm not amking it again for dinner tonight. LOL
LOL now don't get me wrong I lovee cauli mash, cauli bake etc but that is just weird, who would have thought LOL
Wow! This tastes great! I'm always looking for ways to sneak in more veggies.
Quick question though - I didn't have a cookie sheet so made a double batch in a glass cooking pan. Dough was just under 1/2" thick. After cooking 20 minutes, adding toppings and broiling for another 5 minutes, the crust was still pretty much a formless mush. Does a cookie sheet make that much of a difference? If not, any clue as to where I went wrong?
I'll fridge it overnight and check out the rigidity in the morning. I'm a cold pizza kind of guy anyway.
Thanks for the recipe. You have a helpful and entertaining blog going.
LowCarbRob (from LowCarber.org)
Cleo,
I just wanted to comment on how I love your website and creativity in recipes!!! I can't wait to try the cauliflower pizza and pizza sticks.
Marla a.k.a. babydollsea
So what is the flavor like? My DH is really picky, but if it doesn't really taste like cauliflower then it might be a nice surprise for him.
I know. It's REALLY weird. I just thought, "What if..."
And you know, where pizza is concerned...
Thank you so much, babydollsea! I appreciate your generous words. Let me know what you think of the recipes, and if you think of something even better.
Though better than pizza would have to almost equal world peace.
Hey, Rob!
I am glad you like the flavor and the concept of sneaking in some vegetables which can also act as a 'filler' in a fairly easy way.
I've found that when I bake in glass, it takes longer. I made breadsticks last night, and started those out in a glass dish. Then I moved the dough (when it had solidified) to a cookie sheet.
I believe there's just something about the metal that helps these babies brown better.
I made a lasagne last night with the 'dough' as well, layered in a glass bread pan. I baked at 350 degrees for between 45 minutes to an hour. It took a long time, and I'm not sure how well it set up. I'm going to sample some for breakfast this morning.
I think they key to glass would be a lower temperature for a longer period of time (as with the bread sticks I made last night)--but even those I eventually transferred to a metal pan for the crunchier texture.
Manaloa-- Quite a bit of the feedback I have coming back in the last couple days indicates that folks aren't realizing they're tasting a cauliflower crust.
My kids are high spectrum autistic, and they are about as picky as it comes. They scarf this stuff down.
My husband didn't taste the cauliflower, either.
The toppings are savory, and the pizza is pretty sturdy. You definitely don't look at the crust, even unfinished, and think 'cauliflower', either in appearance or taste.
I made this last night and it was delicious. Even my picky 13 year old loved it. Can't wait to try it again.
maggie
I am so glad this recipe is a keeper! Thank you so much for letting me know!
Jamie
OMG!! THIS RECIPE IS AWESOME!!!!
I can barely believe that I used cauliflower to make it - can't taste it at all! Thank you so much for this. It was soooo filling too - I could barely finish 2 yummy slices!
Some suggestions/tips, I'll use for next time is:
- place on bottom oven rack to cook or maybe turn over halfway through as bottom middle was not as crisp as edges.
- for lower fat use fat free cheese and a bit of evoo.
- because crust is made with cheese, do not need as much as pizza topping.
- use extra sauce, as crust absorbs a lot.
Cleo yo are amazing!! Thanks so much!
Thank you for the feedback on the crust!
Those are great tips!
I am with you-- I can eat two slices and I'm done. I used to be able to eat an entire Little Caesar's pizza in a sitting.
There's something very self-limiting about the high-fat, very low-carb nature of the crust.
Thank you again for the ideas!
Jamie
Hi cleo,
This is such an awesome recipe! Kiki posted it on www.lowcarbchatter.com and raved about it. So I gave it a try last night. Dh and I are thrilled! How creative to use cauli for pizza crust. I would have never thought. Thank you so much for an edible low carb pizza!
Kellyann
Cool! I'll have to check out that site!
Thank you so much for your feedback on the recipe! I am so glad you like it, and I love the fact that it's pretty filling.
I eat much less of this pizza than of the restaurant pizza.
yummy
we roasted onions and garlic with cauliflower to make the last cauliflower one and it was good but cooked too fast for the toppings to get cooked before bottom of crust burned.
Another lowcarbchatter.com member who picked up Kiki's post. OMG it was delish! I topped it with hot italian sausage and red, yellow and green peppers. My kids never tasted the cauliflower and every bite is already gone. This will definitely be a regular menu item in our house. THANK YOU!
Thank you so much for letting me know what your family thinks of this recipe!
I have been so happy with cauliflower as a crust ingredient, and was starting to wonder if my kids are the only ones who couldn't tell!
Knowing there is another guerilla mom cook out there who can sneak vegetables into her loved ones makes me cheer!
Plus your toppings make me drool!
Go, nnacy!
Hi,
I made the pizza tonight with a bit of a twist. I cut some bacon into small pieces and fried them with some diced onions. Just before the bacon was done, I added some minced garlic. I drained the oil and mixed the bacon/onion mixture in with the rest of the crust ingredients. Very yummy, I am making this again. I was very surprised with how filling it was.
Val-- that sounds fantastic! I love that variation. It sounds extremely savory.
I am surprised at how filling a couple of slices are. When I'm hungry, I usually grab a piece while I'm running around doing things!
I had the gastric bypass almost 2 years ago and I have really missed pizza. The regular crust is like eating a rock so I just stopped eating it. This is so good. I am so tickled to have a pizza option. You are a life saver! I made it and doubled it on my cookie pan. I thought my girls would like it but, alas they did not, SO, more for me!! LOL
I've heard you guys can't have anything bready, so I hear you on feeling lousy when you've had it!
I am so glad you like this recipe! As an aside, there's also one I put together for zucchini crust, and is more mild.
Kids are very squeamish about new foods. I have to sneak stuff in for them to eat it. Now, they'll eat a basic cheese pizza or the cauliflower lasagna, but if I add an olive it's "OH MY GOSH! I can't eat this!"
Drama: brought to you by the letters J, K, W, and C.
I know this must sound rediculous, but when you say "riced" what exactly does that mean? When you refer to a cheese grater does that include a box grater or the one with the wheel? I have a potato ricer, do you think that will work the same? Im so EXCITED to try this recipe.
You've got it right on the money.
You can use a box grater (large holes) to rice the cauliflower. Some folks use their food processors, too.
Really, you're just looking to make big bits of cauliflower into little bits of cauliflower without turning it into mashed cauliflower.
Hi, Im just starting to go more low carb so this might me a stupid question, can you grate fresh cauliflower and use it un cooked, and let it cook in the oven with other indredients? thank Annette
You could give it a try and see what happens! I'm always open to learning new ways of doing things!
Im really sorry for the spelling mistakes, what can i say, im doing this inbetween getting the kids ready for school as i live in aust , regards Annette
I have been struggling with weight for many years and one more time trying low carb. A friend showed me your web site and I love your reciepes, they are delicious, I pray I have as much luck with all of this as you did. Keep up the good work. You should put these all in a book, they would sell.
No worries about spelling.
I have kids who can't even write legibly due to autistic tendencies (it's true!). I am so not a judger.
I know you are going to be fine with your weight loss! Just be practical, stick to the plan, exercise to your abilities, and be patient!
Even with what seems like a quick weight loss, you'll notice I'm stalled right now. And 10 days feels like an eternity!
But long-term weight loss should be meaningful, and stalls should be viewed as 'mini-maintenance' periods instead of confounding halts of progress... even when it feels like the latter!
You can do this!
Jamie
this was AWESOME. i'm always trying low carb meals and this one was so good. i made a bunch of mini pizzas with a variety of different toppings. i also made some thin crispy "breadsticks" topped with garlic butter, italian seasonings, and parm. so good. will be making these weekly. thank you so much for your creative ideas!!
I finally tried the cauliflower crust and it was fantastic! I was a bit apprehensive 'cause while i like raw cauli and can not stand cooked cauli. I am going to try the bread sticks this weekend. I used a pizza stone and it seemed a bit soft in the middle and not quite up to hand holding. Next time i will either use a cookie sheet or turn over halfway thru.--Terri
PS. I live in Aurora.
Jaisa! Thank you so much!
Your crispy bread sticks sound absolutely divine!
Terri-- Cool! I have been to Aurora before. It is a nice town!
I've found that if you let the pizza rest it solidifies, because of the cheese gooing out when it's hot. When it rests/cools, you should be able to hold it.
ooooh I am going to try this looks great!
I finally tried the cauliflower pizza dough and it was good! The cauliflower was really water-laden when it was finished cooking, even after draining and cooling for an hour. I grated it, then squeezed the water out of it between piles of paper towels.
It baked up real nice and crispy-looking. It wasn't crisp, though. I baked it more, broiled for a little bit, turned it over baked, broiled left it on a cooling rack, etc. Finally, I topped it and baked it and finished it in the broiler but it still never got crispy and I had to eat it with a fork. I'll try something else next time.
I'm thinking of using my juicer and juicing the cauliflower to get more of the water out of it. I could just use the pulp.
Anyway, it was delicious and I'll make it again because I have lots of grated cauli left!
The kids almost wanted to try it but they saw how it was made and wouldn't. :-)
You do a great job coming up with new recipes for us low-carbers. Thank you!
Karen B.
You're right, when it cools, you can hold it.
Any way you eat it, though, it's great!
Hi :) Um what on earth is "riced" cauliflour?
Hey, karen! My most sincere apologies for not getting back to you sooner!
If you want a crisp crust, you're going to want to let it rest on a cooling rack so that moisture can be released from the crust.
I promise the crust will crisp up-- this is how I make those crispy taco bowls!
Those actually sit out overnight!
Riced cauliflower is just cauliflower that you have cooked and handled one of three ways:
1. pressed through a ricer;
2. chredded through a cheese grater; or
3. chopped reallllllly fine with a knife
All three ways you should end up with small bits of cauliflower. Choose the method which works best for you!!
I love using "riced" cauliflower. I just cut raw cauliflower into pieces small enough to go into the feed tube of my food processor and the shredding blade makes perfect "rice" every time (me and Uncle Ben's!). If I want it cooked, I just add a few tbs of water to a pan with the riced cauliflower and in about 3 min I have nice tender rice.
I haven't tried the pizza dough, but that'll be next on my list.
LOVE, LOVE reading your site. If we don't have humor, what do we have? Boring, bland lives. Thanks for spicing things up for us!!!
Hey Anne! Thank you so much for the kind compliment!
I am so excited about getting a food processor! (Yay)... I am shopping around now.
I just ordered a food processor off of amazon.com--is this what you can use for your recipes with zuchini too? I just want to thank you for being so incredibly upbeat, creative, and funny! Reading your blog really makes me feel like weight loss is possible.
I just ordered a food processor off of amazon.com--is this what you can use for your recipes with zuchini too? I just want to thank you for being so incredibly upbeat, creative, and funny! Reading your blog really makes me feel like weight loss is possible.
Your handle is so cute!
I make the zucchini about the same way, yeah. I use a grater to shred, and I don't peel off the green skin.
For that crust recipe, you want to check under main dishes. I have a zucchini taco pizza recipe that is pretty wonderful.
I need to try and organize things a little bit better! Thank you so much for your kind compliment!
I will look into amazon.com again. Thanks!
But long-term weight loss should be meaningful, and stalls should be viewed as 'mini-maintenance' periods instead of confounding halts of progress... even when it feels like the latter!
Cleo--just wanted you to know that these words are so true. I need to post them somewhere, because they really mean a lot to me right now.
I'm trying to make the cauli pizza right now. My friends that I have referred to your blog have already tried them and everyone is "raving" about it.
Thanks for the great site, that is showing me there is more to low carb than diet cola sloppy joes and baked chicken.
DEEDLYNN
hi cleo!!!!
i started atkins back in 2003 and you were always such a big help.thanks for that! i'm so glad to have found you once again...lol.. i have added your blog as a favorite for sure!!!
you look AMAZING by the way!!!
sirine
x
I would like to greatly apologize for using your recipie without your knowlege if this ofended you in any way I will take down my blog site thanks. Very sorry
Ok, I finally tried this last night. Wow - it definitely has potential!! My husband (the world's pickiest eater, especially when it comes to low carb) actually liked it. I did have a couple of problems with the substantiality. I used whole milk mozzarella, which might have been the cause. Next time I will use the standard part-skim. I also had some "watery" issues, which could have been due to that, or too much not-quite-cooked green pepper with the toppings. I think that I will try again tomorrow or Friday. And I like this better that "normal" pizza because it is much faster.
paul-- you're cool. No worries!
eve-- the water issues can be resolved generally by squeezing out the cauliflower before mixing it with the mozzarella. It is also easy to plop everything in the middle of the pan and try to spread it out without luck, so I plop little mounds around the pan and then carefully spread the mixture this way.
I hope you have better luck with it this next go-round! I also use the part skim mozz and have found it to be very workable!
Thank you for weighing in!
can you make the crust without the cheese in it? I don't do dairy and don't put cheese on my pizza at all or very little, maybe some goat feta sprinkled on it
You could try using soy cheese in place of the real cheese. I have lactose-intolerant friends who said it turned out all right!
Thank you, Thank you, Thank you!!! This pizza crust is amazing! With food like this I will be able to get this extra weight off and get healthy again.
Cheryl
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