My husband and I both are not fans of goat cheese but I think it’s the only cheese that won’t make my husband feel sick. This looks amazing! Can I use a hard cheese substitute as not allowed to eat soft cheeses such as goat. Just magic, mate! Reminds me a little of some of the Thrive pizza crusts however they can’t be picked up. Awesome Idea! I will be breaking our my mini food processor to try it out! I tried making this recipe tonight for my daughter (in a rush). Also thought this same recipe could probably be used for flatbread for making wraps. I top mine with BBQ sauce, shredded chicken and some black beans! Thank you! This was great — I made it without the goat cheese, and with Daiya as a topping. I recently changed my diet to no carbs. Hi Megan Add toppings and put under broiler for 5 min. Megan, have you tried using a vegan cheese to hold the crust together? We have to use a knife and fork every time to eat it as it just can’t be picked up. Once cauliflower dried out, remove from the heat and cool it down; Add parmesan cheese and egg (beaten) and combine well; Prepare a pizza pan and line a parchment paper; Transfer the cauliflower mixture to a pizza pan; Shape it like a dome and start spreading to shape like a pizza crust; Make a pizza crust shape about 1/4 inch thick I have to admit I was skeptical with this one(because I’m a man lol) but this recipe was awesome! There are rarely leftovers in my house, either. This really is an awesome recipe…I have been loving your site. That is so interesting! . 1 tsp granulated Stevia sweetener or to taste I buy both of these, and I find that the tomato&basil sauce makes a perfect pizza sauce on my cauliflower crust! By the time I was done squeezing, I had reduced an entire head of cauliflower down to a tight ball the size of my fist. Remove from oven. And, I did not like Trader Joe’s crust. add to cart . Please read my disclosure and privacy policy. … If you’re unsure, just set the cauliflower crust on a grill-safe sheet (or cast iron skillet), add toppings, and grill that way! My 3 year old will not eat veggies, but he loves this pizza crust. (Remember, there’s already some cheese baked into the crust, too!). The definite key is to Squeeze the excess water out. I could definitely taste the goat cheese but it was still delicious. I used a half and half combo of mozzarella and parmesan. In short, its probably me and not the crust since it is a lot like all other gluten-free products — the consistency is way off and nothing beats a real pizza crust. I’m gluten, soy & dairy free so LOVE love love & use Daiya faux cheeses all the time!! You can skip the cooking process by using my method listed here: https://detoxinista.com/2015/09/the-easiest-cauliflower-pizza-crust/, So I’m making this right now and it occurred to me that the cauliflower is really more like a cauliFLOUR…hehe…. You are such a blessing! How can I make this totally dairy free. Thank you so much for sharing Doris’s awesome recipes! Another positive: my daughter eats her pizza normally only with tomato sauce, ham, olives and parmesan cheese. Austin and I are totally sold on this cauliflower crust. The major difference is not that one milk does not have the casein the person is reacting to, but that the concentrations of the different casein’s vary wildly. I just made this but added a different step! Thank you so much for sharing! I buy 1-pound bags of frozen cauliflower, so that I don’t have to do any chopping, and then I thaw them in the fridge the night before I want to make my pizza. I bet some Nutritional Yeast would add a good “cheesy” flavor, too. . Then add your toppings and bake for 5-10 minutes more, until the cheese is bubbling. Also loved rolling out of bed and grabbing cold leftovers or breaky. I’ve been making this cauliflower pizza crust for years, and there are a number of ways you can make it, but the easiest method is by starting with frozen cauliflower. Can’t wait to eat this again and again! One last thing to keep in mind when making a cauliflower pizza crust is that you should try to keep the toppings minimal. It’s perfect for people who still want to eat their pizza, while following a low-carb or food combining diet. Once you bake it, it will be much more firm and solid. Now, if you can make a convincing pasta and chocolate biccies, I’ll be your friend for life! Rao’s pizza and pasta sauce is Amazing!! Then we’ll transfer it to a cheesecloth and wring out as much moisture as possible (we’re talking full arm workout, possibly sweating from squeezing the water out of this. I put the towel back in the strainer over the sink and twisted while I pushed down. wondering whether transferring to a hot stone would work? It tastes a bit cheesy and a bit cauliflower-y (though you really don’t taste the cauliflower after you put toppings on it!) This dough will not have the consistency of rice or flour, nor will it feel like traditional pizza dough as you form it– it will definitely feel fragile and more tender, like you have to “mush” it into place with your hands. It’s a Detoxinista weekend over here! It turned out PERFECTLY. The bonus points came from getting a healthy dose of (hidden) vegetables. Here’s my original recipe: http://yourlighterside.com/recipe-the-original-cauliflower-pizza-dough-2/. Form pizza crust on a baking pan (the larger the pan, the thinner the crust) and bake at 300°F for 15 minutes. I’m glad to hear that goat cheese doesn’t have a goaty taste because I don’t like the taste of goat. Shape your cauliflower dough onto a parchment-lined baking sheet and bake. Next time I will probably try to make the crust thinner to see if comes out crunchier. This will make a 10 to 12 inch pizza (8 slices). Going without pizza seems like such punishment but after being educated by you Megan on what gluten is, I do not want it in my body. Place the thawed frozen cauliflower rice in a large microwave safe bowl and microwave on high for … I saw above you mentioned just leaving it out completely, so I might try that. https://recipes.sparkpeople.com/recipe-detail.asp?recipe=2925661 I’ve got some more experimenting to do with this one to get it just right, but great to know we’re on the right track. I’ve had success using flax eggs with other recipes, so maybe it’s worth a shot? It was absolutely delicious. Did it make it crispier? GREAT tip. You must thaw and squeeze out the liquid from the cauliflower to get a non-soggy crust. To make this Cauliflower Pizza Crust, you’ll need to either make or buy cauliflower rice (you can buy cauliflower rice in the refrigerator section of most grocery stores). It tasted all right, but it was certainly not better than a homemade pizza crust. I didn’t know I was diabetic until about 6 months ago. I am so glad I found your site I made cauliflower pizza “crust” last night and…while it “tasted” good, the “texture and consistency” left something to be desired…boo. OMG, this looks so good. !it low calorie and it’s so good you don’t have to Dr it up at all, I have always used tomato paste for my sauce i add italian seasoning to it . I will give it a try. This is a fantastic recipe. I own goats and Jersey milk cows so I do speak with some knowledge. So good. what is the calorie count for the califlower pizza. I can’t wait to try this-I have definitely got to pick up cauliflower this week!!! Pizza crust can get stuck! Thanks for all of your yummy recipes! Oh Megan! This Cauliflower Pizza Crust recipe is deliciously cheesy, sturdy enough to pile with toppings, and perfect for anyone eating low carb! 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