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Bella Cooks: Cheesy Garlic Cauliflower Pizza Crust

Posted Feb 22 2013 12:00am

bilblcooks Cheesy Garlic Cauliflower Pizza Crust

I first heard about this recipe from one of the YouTubers I follow, VSGTanya. Her video gives step-by-step instructions . This recipe interested me because I’m trying to keep things low carb, and who doesn’t love pizza? This recipe does take time to prepare, but it’s definitely worth it.

Ingredients/Nutrition:

cauliflower crust

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The best thing about this pizza (and all pizzas) is that you can top it with whatever you like, so I’ll show you what I topped this with in a little bit.

Preheat oven to 450.

Cut cauliflower into florets and boil for 10 minutes.

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20130222-103652.jpg Drain cauliflower thoroughly.  The video emphasized how important it is to remove as much water from the cauliflower as possible.  I should have heeded this warning a bit more, because I think this is one of the reasons that my first attempt was softer than I’d have liked.

20130222-103724.jpg Rice the cauliflower.  Rather than a ricer, which I don’t have, I used my Cuisinart, which made quick work of it.

***After trying the recipe and realizing that the crust was too soft, I did a bit of research online and discovered a slightly different method for these first steps on Eating Bird Food , which I’ll use when I make this the next time:

20130222-105840.jpg If you have a pizza stone, use it, because that will really help the crust get a bit crispier.  Since I don’t have one, I put some olive oil on a cookie sheet that I covered with foil (makes cleanup easier), then I added parchment paper. (The olive oil helps the parchment paper stick to the cookie sheet).  Then I used my Misto to spray a tiny bit of olive oil on the top of the parchment paper, too.  I had absolutely no problem with the pizza sticking.

20130222-103747.jpg The recipe called for for one riced up of cauliflower.

20130222-103803.jpg Combine the cauliflower, quattro formaggio (or shredded parm), light mozzarella, crushed garlic, 1 egg white, and spices.  I used Italian seasoning, dried oregano, cayenne pepper, red pepper flakes, and garlic powder (the title does have ‘garlic’ in it!).  I didn’t add any salt, since I’d salted the water I boiled the cauliflower in and the cheese can be salty.

Now comes the messy part: flattening and shaping the crust onto the sheet.  The recipe calls for the crust to be fairly thin, to aid with crisping.

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In terms of cooking time, the original recipe I was following said to cook it for 15 minutes at 450.  Because I felt it was a bit soft, I think I’d cook it for at least 10 minutes more next time (25 min).

Now let’s talk toppings: I used pizza sauce, jalapeño chicken sausage, and mushrooms, plus a bit more of both cheeses (a 1/8 cup of each, total).

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The possibilities are endless in terms of what you could top the pizza with.  Next time I’m thinking of bbq sauce, chicken, and purple onions.  I’d also love to try a veggie version one of these Fridays of Lent.

My finished product looked and smelled delicious!

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Other than the crust being softer than I’d like, it was simply delicious.  Definitely a better, lower calorie, lower carb version of something I love.  I ate mine “Italian style” with a knife and fork because the crust wouldn’t allow me to pick it up with my hands.  Reviews of the second method I mention said that the crust was strong/crisp enough to eat it by hand.

20130222-104009.jpg I ate 2 servings – 1/2 the pizza, and as I made it with my toppings, it came to 367 calories, 8g carbs, 23g fat (high because of the cheese), and 35g of protein.

I highly recommend this recipe with the second set of directions for the prep of the cauliflower.  I can’t wait to have the leftovers and to try it again.

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