YOU MUST BE KIDDING!! Low Carb Cauliflower Crust Pizza

[Doggygirl]

I'm going to experiment with this recipe a bit more, to get it right for ME!! (I'm selfish that way ) I do way better weight wise and booze wise when I stay low carb. But Pizza is one of my favorite comcort foods. The Low Carb versions I've tried before (and liked!!) were very high fat/high cal to go with the low carbs.

This thin crust recipe was worth making once IMO, and I will keep experimenting!

Cleochatra's You Must Be Kidding LC Thin Crust Pizza

Crust:

1 cup cooked, riced cauliflower*
1 egg
1 cup grated mozzarella cheese
1/2 tsp fennel (I didn't have this, so I used Italian Seasoning to replace this and the oregano and parsley)
1 tsp oregano
2 tsp parsley

Top:
Pizza or alfredo sauce (I used about 1/4 cup of canned tomato sauce + seasonings)
Toppings (I used pepperoni, mushrooms, onions)
Mozzeralla cheese (I used the "other" one cup from the 2 cup package I started with)

Pre-heat oven to 450 degrees.

* Riced Cauliflower: Cook a package of frozen Cauliflower per package directions. (do not over cook)

Manually shred cooked cauliflower to yeild one cup of "cauli rice" (small pieces of cauliflower - not mushy - so be careful!) Save the extra.

In a medium bowl, combine 1C Cauli-rice, egg and 1c. mozzarrella. Press this goup evenly and thinly on a pizza pan. Sprinkle the spices on top.

Bake crust at 450 degrees for 12 - 15 minutes. <my note: I spread this mix to about a 10 inch circle. I baked for about 15 minutes - it was dark crispy around the edges, not dark in the middle. Next time I will bake the crust longer, and not be afraid at all about crispy brown color all over. And the thinner the better.>

Remove baked crust from oven.

Add the pizza sauce of your choice and toppings of your choice. Sprinkle Mozzerella on top.

Return to oven on BROIL - Remove when cheeze is melted.

As I said, Mr. Doggy and I both liked this following the orgininators instructions exactly. Next time, I will not be afraid to make the crust even thinner initially, and allow it to get browner (burnt I dare say!) before adding the toppings and broiling.

This is THE most delicious low carb pizza I've ever had, that is NOT outrageously mega cheeze, fat and calorie happy.

Enjoy!!

Cauliflower is the new Flour.

DG
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[Hannah]

Hey DG - looking forward to trying this!

[sailor girl]

I love cauliflower.....however......anyone around me doesn't like me after I eat it. I wonder if it will affect me less if baked. This recipe sounds good and I am going to try it. My aim is always 1 good carb and 1 protein ratio with everything I eat. Any ideas for some yummy proteins to go on top?

[Doggygirl]

Originally Posted by sailor girl

I love cauliflower.....however......anyone around me doesn't like me after I eat it. I wonder if it will affect me less if baked. This recipe sounds good and I am going to try it. My aim is always 1 good carb and 1 protein ratio with everything I eat. Any ideas for some yummy proteins to go on top?

WHEE!! Put anything on top that you would normally lurve on a pizza!

My first try had pepperoni, onion, mushrooms and of course Moz. cheese.

With this recipe, I'd work first on how you like the crust to turn out, and then work on the toppings. The important part is to get the crust, then FAST broil the other stuff.

It really is a good replacement for high carb thin crust pizza, IMO.

DG

[Cinders]

My daughter also used to use Portabella mushrooms as the "crust" and make little mini pizzas to eat.

Really fast and delish!

Only caveat is the mushrooms can get soft and put too much water into the whole thing, so she started preheating the mushrooms first, then using a paper towel to get rid of the extra moisture.

However, I love cauliflower and am going to try this recipe!!

Thanks, DG!!

Cindi

[skootiemom]

Isn't the cooked cauliflower kinda mushy to put through a grater> or do you cool and 'dry' the cooked cauliflower before shredding? I would really like to try this, so your input is greatly appreciated!

Skoots