Stirring constantly to prevent Browning. Facebook Instagram Pinterest Twitter YouTube LinkedIn. Understand that the thickest-crust pizza will need to bake longer than the thinnest-crust version. Drizzle olive oil into the bottom of the pan(s). As for draining the steamed cauliflower, I wrapped it in the towel and then used a big mug to press it out. With this recipe we blend together our signature almond and coconuts flours for a thin, crisp crust that will hold up to all of your favorite toppings. I followed the directions exactly (and yes, squeezed the living heck out of the cauliflower until it was basically dry) and am still bowled over by how well it came out – and the leftovers were even better right out of the fridge! To serve pizza up to 2 days later: Remove the untopped, partially baked crust from the oven, cool completely on a rack, wrap in plastic, and store at room temperature. My only issue was the center of the crust was a bit soft. However, you must completely dry the cauliflower, I mean a preverbal dust bowl. When you're ready to serve pizza, remove the crust from the freezer, and allow it to thaw, loosely wrapped, at room temperature. I wish when they put lines like “drain cauliflower completely, removing as much water as possible” that they would finish with…”or else your crust will be mushy and not crusty.”  I skimped on draining the water off part and got a mush crust that would not support the pizza. 2. Steaming first, then processing, is how you make a mashed potato replacement with cauliflower. (I’m from England where all my family own microwaves and I live in France where I own a microwave and you can buy one in any shop that sells electrical appliances). Your goal is a pizza whose crust is browned, and whose toppings are hot/melted. Is the measurement of 2 to 3 cups of riced cauliflower correct? What a ridiculous statement. It’s that why it got soggy or is there something I’m missing? Great recipe! I just researched your claim of the microwaves being banned and I found nothing…..at all!!!! Thought I did a good job at straining all of the water out with a cheese cloth, and only used 1 egg due to the fact that I had only about 2 cups of cauliflower after straining. I didn’t have parmesan so I put in feta, which I’m sure added some moisture hence, the flour. Thank you for sharing this wonderful recipe article. I don’t eat eggs, so what can I use as a substitute??? But I would love to try the recommended toppings used in this recipe sometime, too. I’ve made a couple of your recipes, and have enjoyed them all! First time making a cauliflour base and it worked perfectly one question – can it be heated up the next day? Instead of microwaving it, I cooked it in a 12 inch cast iron skillet to allow for more water evaporation. It’s just a thought, you know? You do not have to cook the cauliflower at all. don’t repeat fake news please – particularly when it’s so obviously incorrect!! I could have baked the crust longer to get a crispy crust, next time. I found the texture amazing on my first attempt. Have you ever frozen the crust BEFORE baking? Do not skip. The crust was nice and crispy on the very edges, soggy and falls apart everywhere else. I will surly try this at home. Enter quinoa, which makes a surprisingly excellent pizza crust and offers the added benefit of being packed with protein and fiber. Also gives the option to rinse with cold water if pressed for time (cooling off). There was  no water in the cauliflower after microwaving at all. Love that you used a cauliflower crust. I have to agree with Anthony. Nothing you said is actually in any way true (especially that microwaves are banned). I only added a cup of cheese instead of adding the extra half of cup of cheddar because didn’t want quite as much cheese since theres cheese in the crust too.. was delicious! Like others the crust texture was too soft but will work on that. Made this for dinner, it was amazing!!! What should I do if I don’t have Pomi Pizza Sauce? Instead of using a baking sheet with parchment paper again, once I was done cooking the cauliflower I put a touch of oil onto the skillet and threw it into the heating oven. Tasted great but my complaint was the crust was not crispy like a pizza, and I cooked at least 15 minutes. Don’t forget to follow Pomi on Facebook, Twitter and YouTube for your recipe inspirations! I found this crust to be very “quiche-y”. Wow!!! As always, please use your best judgment. Strained, 2 cups and a bit. How large does the head of cauliflower need to be ?? var chicscript = document.createElement('script'); Transfer to a microwave-safe bowl. (which it is less greasy). For easiest serving, cut with a pair of scissors. */ Yes very keto tv. I find silicone baking mats a pain to clean (any tips for that, anyone?). My pizza is in the oven and looks amazing. 2 pieces of advice, do make the effort to drain as much water as you can out of the cauliflower and don’t substitute the greaseproof paper for aluminium foil. Just wanted to say THANK YOU for this awesomesauce pizza crust recipe! When given a varying measurement, such as a head of cauliflower, and a specific one, such as 2-3 cups, you should go with the more specific one in recipes where it makes a difference. Return to the oven, and bake on the upper oven rack for an additional 10 to 15 minutes, until the crust is nicely browned, both top and bottom, and the cheese is melted. I’m new to the keto diet and this is definitely a keeper!! Check it midway through, and move it to the bottom rack if the top is browning too much, or the bottom not enough. I made this tonight with about 3 cups and there was barely any left after the water was rung out, certainly not the amount that it looks like in your photos. Hysterical! Should this fail, I’ll buy the crusts pre made. Hi! We’ll be doing portobellos as a base instead. Stir the water and oil together into the dry ingredients until the dough forms a ball. I will for sure make this pizza crust recipe again! Great flavor. Turned out great! Ummmmm, no, thank you.” But your pictures are so drool-worthy, I think I’m gonna have to give this a try. Using a clean dish towel or cheese cloth, drain cauliflower completely, removing as much water as possible. I’m upset that this recipe didn’t offer a microwave-free version. This was awesome….even better than the usual flour base. I believe in KISS, keep it simple stup**, I have to page down page after page of photos. Rating… I didn’t care for the “egg flavor” when using 2 eggs.. have fun . If I had used the whole head of cauliflower it would have been about 6 cups. But it came together when it was in the oven and the flavor was just so good!! Didn’t really get to enjoy it like I was hoping. She posted a delicious recipe. Delicious! After I microwave cauliflower I let it cool and turn it out on a thin kitchen towel (clean) and squeeze excesss water. Mixing in dry cheese and egg helps bind the whole thing together and reduces overall moisture. Most websites will even import the ingredient list for you if you copy and paste the URL. Lastly, using more hard dry cheese, like pecorino Romano, etc and less mozzarella might also help with the moisture issue. It did require draining. Divide dough in half. I made mine with bought pizza sauce that had less sugar and stuff, with ham and onion. I tried this method and it came out GREAT! After it was baked on parchment paper, I put the toppings on, then I slipped it onto a cooling rack (safe to 500°F) and cooked it. However, I used fresh mozzarella as opposed to bagged bc it’s not keto friendly. Shape and top your pizza on parchment paper or a baker's peel and when you're ready to bake, slide the pizza onto the hot stone (parchment and all, if you're using parchment). Hope that helps! I love your recipes but why do I need to see 6 or more photos of the dish? Nutritional information is provided only for select and new recipes at this time. window.adthrive.cmd = window.adthrive.cmd || []; Microwaves are NOT banned in England. Does using parchment paper make a difference? After reading the other reviews I baked my pizza longer and then broiled it. I topped my pizza with bacon, leeks, mushrooms and fresh basil. Final results…. Roll into a ball and squeeze all the moisture out. Serve immediately, sprinkled with basil and red pepper flakes, if desired. Can I bake the crust in microwave instead of an oven? Place the dough in the prepared pan(s). I much preferred the taste of the pizza crust using the cooked cauliflower. Ultimate quinoa pizza crust: Pizza is one of the most popular comfort foods around, but for far too long it’s been off-limits to anyone on a gluten-free diet. I tweaked an old recipe of mine for mini cauliflower pizzas, except in this version, you get to have those super crisp edges – the edges that everyone fights for. Next time I will squeeze it even more- I didn’t quite achieve the crispness of the crust I was looking for, but the taste was fine. Made this tonight and it tasted really good, but I didn’t have any parchment paper so I used foil instead. Next time I will try to get the crust off the parchment paper and onto my pizza baking pan that has multiple air holes before adding the topping which would let the moisture escape. This pizza is awesome. 2, almost a cup of mozzarella, because I thought I was going to have more than 3 cups of cauliflower. Press it over the bottom of the pan, stretching it towards the edges. Even my 2 year old granddaughter ate a ton of it. It’s really not that difficult. Parchment is non stick. My tummy is SO happy  I did modify a bit by adding a few more toppings like red & green pepper, garlic, mushrooms  Definitely will be making this one again. Followed recipe exactly and really put in a concerted effort for squeezing out water. My parchment paper stuck to the crust, I would recommend just spraying the pan and putting the crust directly on there. To make pizza up to 24 hours later, skip to step 5. Or is the 169.5 cals and 6.3g crabs, etc for a whole pizza? Thank you!!!! I ended up running more of the same amount through the food processor again and it still didn’t seem like enough. The crust was easy to make and turned out well. Make SURE you use cheese cloth to remove all the water out of the cauliflower. You will use a lot of them but believe me it is the only way (other than kitchen towel) to remove the moisture. Thank you! Allow the dough to rise, covered, till it's noticeably puffy, about 90 minutes (if it hasn't been refrigerated); or 2 to 2 1/2 hours (if it's been refrigerated). Its was great! I’ll definitely make this again. To serve pizza up to 2 days later: Remove the untopped, partially baked crust from the oven, cool completely on a rack, wrap in plastic, and store at room temperature. But if you get a chance to try it, please let me know how it turns out! To serve pizza immediately: Remove it from the oven, and arrange your toppings of choice on top. It needed a little extra time. I’ve wanted to make Cauliflower crust for awhile, but when I’d look at a recipe, sounded like too much of a hassle. Thanks . Delicious. Sharing it on IG now. To add flexibility to your schedule, let the dough rise once at room temperature, gently deflate it, then cover and put in the fridge overnight. I read through the reviews and tried a few tweaks – lightly salted the cauliflower during the microwaving to help drain the moisture and add a little flavor to avoid the cauliflower taste in the crust; once out of the oven the first time, I put the crust in a hot pan for 5 minutes, then added the toppings before putting it in the oven for a final time. Made it tonight and it was great! The pizza looks great. window.adthrive.cmd.push(function() { I make several at a time and then freeze them for easy weeknight dinners!! I make this all the time. I used a clean towel and just twisted it until nothing came out. Once the cauliflower is processed, it should yield about 2-3 cups. If you're making a rectangular pizza, shape the dough into a rough oval. We don’t use a microwave in our home and I’m a fan of my skillet. My only thoughts is maybe my husband didn’t drain it enough even though it looked pretty drained to me. Just a little bit and rub it in with your hands. Worked great and kept it all contained. You can add anything for your toppings: cheese, mini pepperonis, fresh basil leaves, crushed red pepper flakes, etc. If you're using instant yeast, you can skip this step. I made this and was extremely hopeful. Plus, you will honestly not even be able to taste a difference!

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