Cauliflower Pizza Crust

By      20-May 2022       Reading Time: 6 Mins

Cauliflower Pizza Crust

Cauliflower Pizza Crust comes out crispy, you can hold the slice and use frozen cauliflower or cauliflower rice to make it. It is a Tasty, low carb and the best recipe for weight management without compromising the taste buds.In general, cauliflower is very nutritious. It’s low in calories, yet contains just about every vitamin and mineral a person needs.

Benefits

  • Cauliflower is high in fibre, which is so important to have in your diet. Fibre helps reduce inflammation and promote digestive health. Fibre rich vegetables, like cauliflower, are also known to lower the risk of heart disease, cancer, and diabetes. Plus, it can help with preventing obesity because it will make you feel full without consuming a bunch of calories.
  • Cauliflower is an easy replacement for grains and legumes and it’s a great way to add more vegetables to your diet. Substituting traditional flour crust for cauliflower crust is also a great alternative for people who are gluten-free, diabetic, or on a low-carb diet, like Keto, and still want to indulge and eat pizza.
  • Cauliflower has a ton of antioxidants, especially glucosinolates and isothiocyanates. Studies have shown that these types of antioxidants slow the growth of cancer cells and are protective against colon, lung, breast, and prostate cancer. They are known for their anti-inflammatory benefits.

Ingredients

  • 2.5 lbs medium-large (6″ – 7″ wide) head of cauliflower 2 lbs of store bought cauliflower rice
  • 1 large egg
  • 1 tsp Italian seasoning or dried oregano/basil
  • 1/8 tsp salt
  • 1/4 tsp ground black pepper
  • 1/2 cup Parmesan or Mozzarella cheese grated/shredded
  • Cooking spray

Calorie Count

  • Calories
  • 48 Kcal
  • Fat
  • 2 grams
  • Carbohydrates
  • 4 grams
  • Protein
  • 4 grams

Method

  • Prep: Preheat the oven to 375 degrees F and line the baking sheet with unbleached parchment paper or silicone mat.
  • Make “rice”: Rinse cauliflower, remove the outer leaves, separate into florets and chop into smaller pieces. Process in a food processor in 2 batches, until “rice” texture forms (skip if using store-bought “rice”).
  • Cook “rice”: Transfer cauliflower rice on a prepared baking sheet and bake for 15 mins. Remove cooked cauliflower rice from the oven, transfer to a large bowl lined with a double/triple layered cheesecloth or linen towel, and let cool for 10-15 minutes or until safe to touch.
  • Squeeze: Then squeeze the liquid out of the ball (cauliflower inside the cheesecloth) as hard as you can. Be patient and do this a few times until barely any liquid comes out. Muscle work.:)
  • Make dough: Increase oven temperature to 450 degrees F. In a medium mixing bowl whisk the egg with dried herbs, salt and pepper for 10 seconds. Add cheese and squeezed cauliflower; mix very well with spatula until combined.
  • Form crust: Line the same baking sheet with new parchment paper or silicone mat (just make sure to scrape off any bits of cauliflower) and spray with cooking spray. Transfer cauliflower pizza dough in the middle and flatten with your hands until thin pizza crust forms. Make it thicker than in my video, I made it a bit too thin.
  • Bake crust first: Bake for 20 minutes, carefully flip with spatula and bake for a few more minutes.
  • Bake pizza with toppings: Top cauliflower pizza base with your favourite toppings and bake again until cheese on top turns golden brown.
  • Enjoy! Cut into 8 slices with a pizza cutter and finally enjoy!
  • Store: Refrigerate leftovers covered for up to 2 days.
  • Freeze: Bake, cool and wrap in plastic wrap. Or place in a resealable extra large Ziploc bag. Freeze for up to 3 months. Thaw completely before baking with toppings.

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Over to You If you’re looking for a way to eat pizza guilt free without feeling bloated after, switching to a cauliflower crust might be your best bet.

About Author

"At Nmami Life, the meaning of good health is a combination of nutrition and fitness, which are essential to your well-being."
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Nmami Agarwal

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