Cauliflower-Crust Pizza With Tomatoes and Mozzarella

我made the recipe as written. Next time I would increase baking time until golden brown in the centre to dry out a bit more. I might increase egg to help hold together better. Flavor was great. Served 2 adults. I will make this again and have sent it to my daughters who are gluten intolerant.

• nicki521739

• Whistler BC

• 10/2/2020

我really like this recipe. The only thing I do differently is double the amount of almond flour and eggs. I have put other dried herbs to change things up but overall this is the best cauli crust I have found.

• airforcemommy

• Las Vegas

• 5/2/2020

Added finely chopped parsley to cauliflower mixture. Baked crust 'NAKED' for 5 mins to dry out. Added 1/2 cheese mixture to NAKED crust, baked 5 mins more. Removed crust from stone to add tomato sauce, thinly sliced raw mushrooms and remaining cheese mixture. Baked for 10-15 mins, watching for crust to turn golden, but not burn. Let sit for 5 mins to settle cheese before cutting. Scattered torn basil leaves to pizza before serving.

• LipstickLibrarian

• VANCOUVER, BC CANADA

• 2/20/2020

To all you idiots writing reviews without making it or actually trying it yet. Get a life.

• it's kit

• 4/30/2019

跟着食谱和非常满意sults. It was very good and was the best cauliflower-crust recipe to date. I made it once before with a different recipe and this was much better and less cumbersome to make. Enjoy!

• gtrainer

• Westampton, NJ

• 4/22/2019

我recently made this crust, but made a "mexican" chicken pizza. The crust held up well, to my surprise, and was very tasty! Cauliflower itself is quite bland to me but this recipe made bland into something grand! So grand, in fact, that one of my son's friends, a very picky eater, loved it better than regular pizza crust! I'm getting ready to make it again, to use it for another mexican-inspired dish tonight. A few tweeks here and there in the spices and it works for just about any dish! If you don't say anything most people won't notice that healthy swap! I do advise, however, that if you make this you need to be mindful of those with a nut allergy. (Almond flour/Almond meal) A great way to get veggies into a kid, too, especially with it being something you can make ahead so they don't ever see it. (For those persnickety kids who really are suspicious of anything remotely green or veggie.)

• 1cr3at1v3d1va

• Maryland

• 6/12/2018

只是做了这个。首先,我不是一个健康的坚果。我typically don't like veggies at all. I'm going very low carb these, and thought this might be worth a try. Having said that, I have to admit it was tasty. I disagree with a lot of the reviews in that I actually got a pizza feel from it. Maybe it was the extra cheese I added or the chorizo, but it managed somewhat to trick my senses into thinking this might actually be pizza. Kudos for that, cauliflower. I was a little worried about the moisture content so after wringing with a towel, I spread the cauli rice out on baking paper on a baking tray and heated it in the oven at about 220 F for about 10 minutes. Then I put the tray out to air dry. It didn't seem to help much at the time, but the final result also didn't seem overly soft or gooey like the recipe warns. So, maybe it helped. I only baked for about 19 minutes and it was ready. I didn't put the cheese layer down first and it was fine. The edges were somewhat burnt, but not overly burnt tasting. All in all, this worked as a decent vehicle for transporting cheese and sauce to the gut, which is what most no-carbers are looking for. However, I wouldn't make this again. It's just too labor intensive. I'd rather go for one of the many "no crust" pizza recipes that are out there.

• stillafool

• Dubai by way of Indiana

• 4/6/2018

我have not made this crust due the cheese in the recipe. Im wondering how to make this vegan?

• roscoesmom

• Massachusetts

• 11/24/2017

Delicious! I ended up adding an extra egg to the crust, as mine didn't seem to be sticking together very well. The recipe was a big hit with all ages. It fed three of us with leftovers. The leftover pizza was also delicious and the crust held together very well. Also, you could make it with any topping. I used a spiced hamburger/sausage mixture I'd made earlier for tacos. It was great.

• tamijay

• Alberta, Canada

• 7/30/2017

我added goat cheese instead of the Parm in the crust. After making this several times, the goat cheese version does not stick to the parchment paper and you can avoid using a chain saw to remove the crust from the paper after its baked. It's really deliscious too!

• msholl

• Fl

• 7/27/2017

我made this according to the recipe, but added spinach, mushrooms and onions as toppings. I sauteed the mushrooms and onions first. Spinach was raw. The was better than I expected: browned and a bit crisp. It was surprising how little cauliflower taste there was. I think the recipe could be improved by adding either the weight or volume of cauliflower.

• bbennett1750

• Boulder, CO

• 3/24/2017

我f you actually make this, it is great. To get a more crispy crust, I will make 4-5" strips of the crust instead of a circle. Next time, will top with some veggies and other toppings to reduce cheese on top.

• Anonymous

• New York

• 3/23/2017

我haven't made this yet (but I was forced to give a rating, sorry). For users concerned with nutritional info, this recipe says it makes 4 servings. Given the ingredients listed (weights, measures) that comes in at 375kcals per serving, 8% carbs, 27% protein, 65% fat. Whether that's healthy or not depends on your nutritional targets and goals.

• bcente

• Kamuela, HI

• 3/17/2017

This was very very good. While not a "real" pizza, it is tasty and healthy. I would def make it again. I made as written. My cauliflower was large and I used half. I grated it, placed in a bowl lined with paper towels. I had hardly any water. My husband liked it also. I think you have to change your perspective of "pizza" but it is good. Oh..and one more thing...when you mix all the main ingredients, it will come together but not in the usual "dough" sense. It still separates bit.

• mpeplowski

• Vineland, Ontario

• 3/14/2017

Well actually I misssed the 5 oz of mozz so total the thing has about 1450 to 1500 cals so with two servings instead of the four listed the nutrition would be close to correct. For four servings each piece has roughly half of all the nutrients listed - half the cals, half the salt etc.

• foodsage1

• Chicago

• 3/11/2017