Cauliflower Pizza Crust

Cauliflower Pizza Crust

I am an all out pizza addict. Pizza is the one sustenance that everybody in my family prefers to eat, yet I find that as I get more seasoned, I don't feel so extraordinary in the wake of eating the majority of that pizza mixture, which is the reason I adore this without gluten cauliflower pizza hull formula.

I need to concede, I believed that experiencing the majority of the issue with the cauliflower may be an agony, yet it was entirely simple, and once you get its hang, the procedure is significantly increasingly smooth. This is an extremely fabulous cauliflower pizza outside layer formula, and one that individuals dependably approach me for after they attempt it.

My cauliflower pizza outside layer looks somewhat consumed around the edges in the photographs however it didn't taste that way it all. Next time I won't congratulate out the outside layer so meager!

My entire family concurred that this cauliflower pizza outside layer formula makes an AMAZING pie, and I didn't feel so languid in the wake of having several pieces as I do in the wake of eating customary pizza.

On the off chance that you haven't attempted a cauliflower pizza outside formula yet, you should. You will be flabbergasted by the way that it truly tastes NOTHING like cauliflower. It just poses a flavor like a yummier batter outside layer, it resembles veggie-enchantment!


Cauliflower Pizza Crust


  • 1 cup riced, then cooked cauliflower
  • 1/2 cup grated parmesan cheese
  • 1 egg, beaten
  • 1 tsp italian seasonings
  • 1/2 tsp crushed garlic
  • 1/2 tsp salt
  • 1/2 cup shredded mozzarella cheese (for topping)
  • pizza sauce & additional toppings of your choice


  1. To rice the cauliflower, cut florets into chunks and pulse in a food processor until you see rice-like bits. You could also use a cheese grater to produce the tiny pieces. Do not over process, you don’t want mush.
  2. Microwave the riced cauliflower in a bowl for 5-8 minutes depending on your microwave. No need to add water. After microwaving, transfer riced cauliflower to a fine mesh strainer and drain completely, gently pressing out excess water. Once drained, transfer riced cauliflower to a clean dish towel and wrap the sides around the cauliflower while gently pressing out excess water. This drying process is important!
  3. One large head of cauliflower will yield about 3 cups of riced cauliflower. Use it to make more pizzas immediately, or store in the refrigerator for 2-3 days.
  4. Preheat oven to 450 degrees. Spray a cookie sheet with non-stick cooking spray.
  5. In a medium bowl, combine 1 cup riced, cooked cauliflower, 1 egg and your parmesan cheese. Next, add Italian seasonings, crushed garlic and salt. Making sure everything is well mixed, place your “dough” on the cookie sheet and pat out a 9″ round. Be sure not to press it too thin as it’s easy to create holes.
  6. Bake your dough at 450 degrees for 15 minutes.
  7. Remove from oven. Add sauce, mozzarella cheese, and your favorite pre-cooked toppings to your pizza. Place pizza under broiler just until cheese is melted, be sure to keep an eye on it!

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