Cauliflower Pizza Crust - 24g Carbs (10g Net Carbs), 14g Fiber, 3g Sugar
From: www.nutritionstripped.com
Author: McKel Hill, MS, RD, LDN
A unique and innovative way to use cauliflower for a healthier
alternative for pizza crust. You'll be surprised!
Recipe type: pizza crust
Prep time: 20 min
Cook time: 40 min
Total time: 1 hour
Serves: 2
1 small head cauliflower (about 2 cups yield), after pureeing and squeezed dry
2 whole eggs (VEGAN: 1 flax "egg"= 1 Tbsp ground flax PLUS 3 Tbsp water)
1 Tbsp coconut flour
1 Tbsp ground chia seed (this is optional, but it gives it a wonderful chewy texture)
3 Tbsp nutritional yeast
1 garlic cloves
1/4 tsp dried basil and oregano (each)
1 tsp sea salt
Fresh ground black pepper
Preheat oven to 350 degrees.
To create the pureed cauliflower, simply chop all the cauliflower florets
into small pieces, place into a blender and blend until pureed (it doesn't
have to be perfectly smooth).
Place the pureed cauliflower mixture into a nut-milk bag//cheesecloth//paper
towels over a large bowl (to catch the liquid) and squeeze the excess water
from the cauliflower.
Let the cauliflower sit within the nut-milk//cheesecloth//paper towel for
about 5 minutes, returning to squeeze any further water.
Discard the cauliflower liquid.
The end result will resemble a firm puree.
Combine the remaining ingredients into the large bowl and hand mix with
a large spoon or whisk until thoroughly combined.
Spread the "dough" into either 1 large pizza shape or 2 small pizza rounds
on a lightly greased pizza pan or cooking sheet.
Avoid spreading the "dough" too thin as the moisture will cause it the
crack and pull away from rest of the dough, I like leaving mine about
1/2 inch thick.
Bake at 350 degrees for about 15-20 minutes, until the top is golden
brown and firm to touch.
Take out of the oven and top with your favorite toppings.
Bake for another 10 minutes at 400 degrees or until everything on the
top has warmed and melted.
DEVOUR!
Notes - -
Thinner crust:
Simply spread the mixture to a thinner thickness. You may also turn
over the crust mid way through the baking process to help "dry" out
the bottom so both sides are "crispier" NOTE* be careful when flipping,
this is a very fragile "dough" Nutrition information includes all on
recipe (not for VEGAN recipe).
Servings: 2
Nutrition per Serving:
250 Calories, 8g Fat, 0g Trans Fat, 24g Carbs (10g Net Carbs), 14g Fiber,
3g Sugar, 20g Protein, 210mg Cholesterol
This pizza crust is without any of the "dough", no gluten, no dairy, no
grains, nothing but goodness from cauliflower and some fun ingredients
you've seen here before on Nutrition Stripped. I love incorporating chia
seeds into this pizza crust as it creates a "doughy" texture and moistens
the overall crust (if you don't have chia seeds, this recipe still works).
Since this may be a very new concept using a vegetable as a "dough", I
thought it'd help everyone out to show you step by step how to make the
crust. Let's take a peek at the recipe and dig in!
Tips to keep in mind!!
This isn't going to be like standard pizza crust you're used to, so
open your mind to a new experience of a "crust"
This dough can be very fragile after it's been baked, just handle
with love (and if it falls a part, it's still darn good).
Top with whatever marina or pizza sauce you enjoy (hopefully organic
if not homemade!).
Have fun with your toppings! Load on them veggies!
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