Time for another Tony Tries It. This time I’m tackling something I’ve seen from time to time online but never made before… pizza that has a crust made from cauliflower!
How could cauliflower be turned into a pizza crust and even if you could do it how would it taste? These were my thoughts heading into my first attempt at making it.
Read on to find out my recipe and what my girls and I thought of the outcome .
Cauliflower Crust Pizza
1 head cauliflower
1 tsp. pizza seasoning
1 tsp. Lawry’s seasoned salt
1/4 tsp. garlic powder
1/2 cup mozzarella cheese
1/2 cup parmesan cheese
Preheat your oven and pizza stone to 425 degrees.
Wash and cut up the cauliflower, removing the stalk. Use a food processor/chopper to grind it to the size and consistency of rice.
Our chopper is a small one so my oldest daughter had to do it in several batches.
Once it was done we put all the cauliflower in a microwave safe bowl and microwaved it for 3 minutes. Then we stirred it and microwaved it for another 3 minutes.
After it was cooked we spread the cauliflower out on a clean dish towel to cool.
When it was cool enough to handle, I gathered up the four corners of the dishtowel and attempted to wring as much of the moisture out as I could.
While I was doing that my daughter was mixing up the other ingredients in a bowl. I added the squeezed cauliflower to it and she mixed it up. Then I pressed it out on parchment paper.
It then went into the oven on the preheated pizza stone. We cooked the crust 15-20 minutes until it got golden and the edges looked crispy.
Before adding our favorite sauce and toppings I flipped the entire crust over placing it directly on the stone and removed the parchment paper. My thought was this might make it crispier.
From here we topped it just like you would your favorite pizza. We added turkey pepperoni, red onions, fresh mushrooms, spinach, mozzarella, and parmesan cheese.
Another 5-7 minutes in the oven finished it off.
We let it cool just a bit and then it was time to try!
It was good! Had I not made it myself I’m not sure I would’ve guessed the crust was made with cauliflower. You could only really taste a hint of cauliflower flavor on the edges of the crust where there wasn’t any sauce or toppings.
I initially thought we’d have enough to make two crusts but once you get rid of all the moisture from the cauliflower there isn’t much left. I’d guess about two cups.
It didn’t get as crispy as the normal Betty Crocker pizza crust mix that we normally use but it did hold up. I thought I might need to use a fork to eat it but as it turns out we could just pick it up.
My girls and I all gave the taste a big thumbs up!
So would we make it again? That’s a tough call. While it tasted good it was a lot of extra work. I’d definitely make it again if I or someone I was cooking for was on a low carb diet.
I can tell you this… we will make it at least one more time because my wife was at work and didn’t get to try it.
Next time I think I’ll try bumping the heat up to 450 degrees and spending an extra few minutes really wringing the moisture out. There was still some left in it but I was getting tired… and hungry.
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