HOW TO MAKE PIZZA CRUST OUT OF CAULIFLOWER RECIPES
CAULIFLOWER PIZZA CRUST RECIPE: HOW TO MAKE IT
Make your next pizza night a little healthier with our cauliflower pizza crust recipe. The herbs and cheese add a ton of flavor! —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Total Time 60 minutes
Prep Time 30 minutes
Cook Time 30 minutes
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 425°. Working in batches, place cauliflower in food processor; process until finely ground. Transfer to a large microwave-safe bowl; repeat with remaining cauliflower. Microwave, covered, until cauliflower is tender, about 8 minutes. When cool enough to handle, squeeze dry; return to bowl., Stir in remaining ingredients until combined. Line a baking sheet with parchment. Press and shape cauliflower mixture into an 10-in. circle or 13x6-in. oval., Bake until edges are browned, 20-25 minutes. Top as desired; bake until toppings are heated through, 10-12 minutes longer.
Nutrition Facts : Calories 71 calories, FatContent 4g fat (2g saturated fat), CholesterolContent 32mg cholesterol, SodiumContent 316mg sodium, CarbohydrateContent 5g carbohydrate (2g sugars, FiberContent 2g fiber), ProteinContent 5g protein. Diabetic Exchanges 1 medium-fat meat
CAULIFLOWER PIZZA CRUST RECIPE | KATIE LEE BIEGEL | FOOD ...
Provided by Katie Lee Biegel
Total Time 50 minutes
Cook Time 20 minutes
Yield 1 pizza crust
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- Break the cauliflower into florets and pulse in a food processor until fine. Steam in a steamer basket and drain well. (I like to put it on a towel to get all the moisture out.) Let cool.
- In a bowl, combine the cauliflower with the mozzarella, Parmesan, oregano, salt, garlic powder and eggs. Transfer to the center of the baking sheet and spread into a circle, resembling a pizza crust. Bake for 20 minutes.
- Add desired toppings and bake an additional 10 minutes.
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CAULIFLOWER CRUST PIZZA RECIPE | BBC GOOD FOOD
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- Once the cauliflower base is cooked, set aside to cool a little. Turn the oven up to 240C/220C fan/gas 8. Drain the mozzarella and pat dry with kitchen paper. Spread the tomato sauce over the base, sprinkle over the Grana Padano, then arrange the aubergines, red onion and mozzarella on top. Scatter over the chilli flakes and return to the oven for 10-12 mins. Before serving, shave over a little more cheese and scatter with the remaining basil leaves.
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Total Time 1 hours 10 minutes
Calories 872 calories per serving
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Calories 872 calories per serving
- Whisk the yeast into 300ml of lukewarm water, leave for 2 minutes, then pour into a large bowl with 500g of the flour and a really good pinch of sea salt. Mix up as best you can, then knead vigorously on a flour-dusted surface to give you a smooth, elastic dough. Rub lightly with oil, place in the bowl, cover with a clean damp tea towel and prove for 1 hour in a warm place, or until doubled in size.
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- Preheat the oven to full whack (240ºC/475ºF/gas 9). Lightly oil a 30cm non-stick ovenproof frying pan or a 25cm x 35cm baking tray, then press out the dough to fill the space. Spoon over the cauliflower mixture, leaving a 2cm border around the edge, then leave to prove again until doubled in size. Bake at the bottom of the oven for 25 minutes, or until golden, crisp and melty.
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Total Time 1 hours 10 minutes
Calories 872 calories per serving
Total Time 1 hours 10 minutes
Calories 872 calories per serving
- Whisk the yeast into 300ml of lukewarm water, leave for 2 minutes, then pour into a large bowl with 500g of the flour and a really good pinch of sea salt. Mix up as best you can, then knead vigorously on a flour-dusted surface to give you a smooth, elastic dough. Rub lightly with oil, place in the bowl, cover with a clean damp tea towel and prove for 1 hour in a warm place, or until doubled in size.
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- Delicious served with a bowl of lemony dressed seasonal salad leaves.
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