Try this cauliflower cakes recipe if you’re into healthy, low carb, and delicious. Just ball your cauliflower into flavorful balls, press them out into cakes, and bake them in the oven. I like to top mine with a creamy sauce, but that’s optional. Serve these cauliflower cakes over a bed of spinach and you’ve got a low carb, light and delicious meal.
What You Need To Make Cauliflower Cakes
3 cups of grated CAULIFLOWER ½ cup of freshly grated CHEESE 2 EGGS beaten 1 Tbsp chopped JALAPENO ¼ cup finely chopped BELL PEPPER 2 finely chopped GREEN ONIONS 1-2 cloves minced GARLIC 1 tsp dried ITALIAN SEASONING 1 tsp TURMERIC POWDER 1 tsp GARLIC POWDER 1 tsp SMOKED PAPRIKA 1 tsp CHILI POWDER PARCHMENT PAPER to line your baking sheet MAYONNAISE and LEMON for dressing
Try a cauliflower cakes recipe if you’re into healthy, low carb, and delicious.
How to Cook Cauliflower Cakes
Grate fresh cauliflower into granules resembling “poprocks”. I like to use a hand grater, but feel free to use a food processor, however, I think grating the cauliflower by hand actually makes the cauliflower cakes lighter and fluffier. If you do use a food processor, don’t over-process the cauliflower into a doughy consistency, unless you prefer a more dense cauliflower patty.
In a bowl, add the grated cauliflower and the rest of the ingredients.
Mix all ingredients well, then separate into individual portions for cakes.
Form each portion into a ball and squeeze out excess liquid.
Form the cauliflower ball into a ½ inch thick patty and place on the parchment paper lined baking sheet, and definitely USE PARCHMENT PAPER, or your cauliflower might stick after baking. The cakes will not hold together well before cooking, but you can adjust the shape and size of each patty while on the baking sheet. Check here for current pricing for parchment paper on Amazon.
Place baking sheet in an oven preheated to 400 degrees Fahrenheit, bake approx. 30-40 minutes, or until the cauliflower cakes color and firm up.
Remove cauliflower cakes from the oven and serve over a bed of greens.
Cauliflower cakes made with a food processor can form heavier, denser patties. For lighter cakes, use a hand grater.
I like to top the cakes with a simple dressing of mayonnaise and lemon, and adding a dash of jalapeno pickling juice or horseradish isn’t a terrible idea! And that’s it. Eat and enjoy!
Quick Dressing for Cauliflower Fritters
½ cup MAYONNAISE 2-3 Tbsp LEMON JUICE minced LEMON ZEST 1 tsp finely chopped PICKLE, JALAPENO, or GARLIC
Mix ingredients in a small bowl, adjust to taste. Refrigerate until ready to serve.
If you don’t have a baking sheet, use a big pizza pan. Big pizza pans make the best baking sheets for cauliflower pizza crusts, nachos, whatever…round is always better than square, right? If you need one in your kitchen, check out current Big Pizza Pan prices on Amazon.
A white pizza is great on any kind of crust.
Give these beautiful cauliflower cakes a try and let me know what you think. Or would you call them cauliflower fritters? If you’re serving them to kids, I’d definitely call them “cakes”. And if you like the recipe, then click some of the buttons below to share it with friends and family. I appreciate it! –Chef Buck
Here’s an easy cheesy cauliflower recipe that makes a great side dish or a tasty treat between meals. It’s saucy and cheesy and will satisfy your need for something decadent in the middle of the day.
What You Need To Make Easy Cheesy Cauliflower
CAULIFLOWER (florets, stems, the whole thing…whatever your taste buds prefer CHEESE …freshly grated, and whatever cheese you like, but cheddary is nice MUSTARD …fancy mustard!…definitely don’t use yellow mustard, unless you’re a savage MAYONNAISE SALT and PEPPER to taste
Also add additional spices and herbs if you like…make it as complicated or simple as you like. I like this dish for it’s simplicity, and because it’s a tasty snack that keeps me from making a nutritionally inferior choice, but you can definitely jazz the recipe up. Add fresh dill and minced garlic to the sauce, or garlic and onion powder, or dried Italian seasonings; make the dish as simple or complicated as you like.
Top cauliflower with sauce and cheese for a quick snack.
How to Make Microwave Cheesy Cauliflower
You can microwave an entire head of cauliflower in a bowl, but I like to break the cauliflower into smaller bowls for a tiny cauliflower treat. Use the stems and florets and cook accordingly. The more stem you use, the longer the cooking time.
Add a splash of water to the bowl and microwave of high heat to desired doneness.
While the cauliflower cooks, in a bowl mix the sauce of mustard, mayonnaise, salt, and pepper. Adjust ratios to taste.
Once the cauliflower has cooked to desired doneness, spoon and spread the sauce over the cauliflower.
Top with freshly grated cheese.
Microwave another minute to melt the cheese.
Sure, it’s cauliflower…but you know you want this.
And that’s it. Serve this simple microwave cauliflower cheese as a side dish, or eat it right out of the bowl for a cheesy cauliflower treat. Believe me, it’s a treat. Is it ice cream? No. It’s not ice cream. But it’s goooood, you’ll actually love it, and be satisfied, and you won’t feel as bad when you’re finished.
Give this cheesy cauliflower recipe a try and let me know what you think. If you liked the recipe, click a few buttons below to share it with your friends. Thanks, I appreciate it! –Chef Buck
Make a delicious White Pizza on a cauliflower pizza crust recipe that will not fall apart after baking. White pizza sauce is cheesy and creamy and less acidic than a tomato pizza sauce, and it’s simple to prepare! A cauliflower pizza crust is gluten free, healthier than bread dough, and definitely worth trying.
What You Need To Make a Cauliflower Crust White Pizza
2 cups of grated CAULIFLOWER 1 cup of freshly grated PARMESAN CHEESE 1 EGG beaten PARCHMENT PAPER to line your baking sheet 1 cup RICOTTA CHEESE ½ cup PLAIN YOGURT 1 Tbsp dried ITALIAN SEASONING 1 tsp ONION POWDER 1 tsp GARLIC POWDER 1-2 Tbsp PESTO (optional) …and PIZZA TOPPINGS: I like a combo of fresh spinach, tomato, onion, basil, and mozzarella cheese
Cauliflower pizza crust after cooking about 20 mins. in a 400 F oven. Crust should be cooked firm with a nice, golden color. And it can be round or square! (or rectangular)
How to Cook A Cauliflower Crust White Pizza
Make the Cauliflower Crust
Grate fresh cauliflower into granules resembling “poprocks”
Heat the grated cauliflower in a skillet–don’t add oil or water–use medium heat, not too hot. Stir until the cauliflower has dried out somewhat, it won’t dry completely, but the dryer the better. Heat at least 10 minutes, just enough to evaporate the moisture, not enough to color or cook down.
Remove skillet from burner and set aside to allow cauliflower to slightly cool.
In a bowl, beat 1 egg.
Add grated Parmesan cheese to the egg. You can substitute, asiago or romano cheeses, just be sure you use a hard cheese for best results.
Add the cauliflower to the bowl and mix well with the egg and cheese and form into a ball.
Spread parchment paper onto a baking sheet. DEFINITELY USE PARCHMENT PAPER, otherwise your crust may tear when you try to pick it up. If you’re out of paper, here’s some current parchment paper prices on amazon.
Place the balled cauliflower and cheese onto the parchment paper and spread out into a pizza shape about ¼ inch thick.
Do not make the edges of the crust too thin; keep the size of the crust uniform for even cooking. The cauliflower will darken quite rapidly around the edges if too thin.
Place crust into an oven preheated to 400 degrees Fahrenheit and cook approx. 15-20 minutes until the crust has colored and firmed up.
Remove cauliflower pizza crust from the oven and top with your favorite pizza sauce. A cauliflower pizza crust will not rise since there is no yeast involved, and since the crust is entirely cauliflower, cheese, and egg, it will not achieve the same crispness as a thin dough pizza. But the pizza will stay together just fine, and will taste very much like a pizza.
How to Make a White Pizza Sauce
In a bowl, combine the ricotta, yogurt, and seasonings. Instead of garlic powder, you can use finely chopped fresh garlic. I also like to use fresh basil as a topping on a white pizza, but if you don’t have fresh basil, you can add a little pesto to the sauce. Mix well. If you make this sauce ahead of time, it will have even more flavor.
Spread the sauce over the pizza crust, as much as you like. If using a cauliflower crust, don’t use too much white sauce, especially if using fresh sliced tomatoes as a topping, you don’t want the pizza too be too wet.
A white sauce is especially tasty on a vegetable pizza. One of my favorite combos is sauce, then a layer of chopped spinach and basil, then a layer of tomato, then chopped onion, and finally a topping of mozzarella cheese.
Return the pizza to the oven, still at 400 degrees Fahrenheit, and cook another 10 minutes, or until the toppings are done as desired.
And that’s it. Eat and enjoy!
A white pizza is great on any kind of crust.
Tips for Making a Cauliflower Pizza Crust That Will Not Fall Apart
Use fresh cauliflower, and only use the florets. Don’t allow overly large pieces of cauliflower into the “dough” –keep the vegetable pieces reasonably uniform.
The drier the cauliflower pieces the better, but don’t be obsessed!
Use only a hard cheese like Parmesan or Romano in the crust mixture, this helps make the crust stable.
Don’t make the crust too thick, around ¼” is ideal.
Make the crust a uniform size all the way to the edges so that it will cook evenly.
Cook the cauliflower crust on parchment paper! otherwise the crust will stick and break apart when you try to remove it from the pan.
Spread your pizza sauce almost to the outer edges of the crust; your pie will look better. The cauliflower pizza crust is a healthier choice, but it is not the prettiest pizza crust.
This is a nice variation on a burrito recipe and a great way to use a cauliflower crust.
Is a Cauliflower Pizza Crust Healthy ? …well It provides more nutrition. It adds less empty calories. It’s gluten-free. And it works. It’s an alternative to a bready pizza crust that I think will satisfy your pizza needs.
Give this cauliflower crust white pizza recipe a try and let me know what you think. If you liked it, then click some of the buttons below to share with friends and family. I appreciate it! –Chef Buck
I’ll call this cauliflower recipe a Cauliflower Super Salad because it’s super easy and super nutritious. This cauliflower salad requires few ingredients, but packs tons of terrific flavor. The recipe is based on an Italian-style red potato recipe that is one of my favorite dishes; substituting cauliflower for the potato in that recipe is a perfect switch. Cauliflower Super Salad is a light, low calorie, low carb recipe that works great as a side dish, or you can use it as a topping for your favorite leafy greens.
What You Need To Make This Cauliflower Salad Recipe
2 lbs CAULIFLOWER 1-2 minced GARLIC cloves ½ cup chopped GREEN ONIONS 1 cup chopped PARSLEY 2 tsp WORCESTERSHIRE ½ cup OLIVE OIL ¼ cup VINEGAR 1 tsp DRY MUSTARD 1 tsp PAPRIKA SALT and PEPPER (to taste)
Quick and easy cauliflower recipe!
How to Make a Cauliflower Super Salad
Break the cauliflower into florets and chop the stems into smaller pieces.
Steam the cauliflower for 5-8 minutes, but don’t over-steam or it will become mushy in the salad.
Once cauliflower is steamed, set it aside to cool a bit.
While the cauliflower cools, make the dressing.
In a small bowl, combine the olive oil, vinegar, Worcestershire sauce, seasonings, and garlic. Mix well.
In a a larger bowl, add steamed cauliflower, parsley, green onion, and the dressing.
Toss until everything is well coated in the dressing.
Serve as a side dish or as part of a leafy salad. It tastes great right away while it’s warm, and it will taste great later after it has been refrigerated, and if you have leftovers, it will taste even more fantastic the next day.
add sliced tomato for a quick splash of color
Tips for a Better Cauliflower Salad
Use curly leaf parsley; I think it holds well with the dressing and works better than a leafy Italian parsley.
If you’re making the salad a day or two in advance, hold off on the green onions and add them later.
When serving, adding a few sliced cherry tomatoes is a quick way to add a dash of color.
For a vegan salad, check the label on your Worcestershire sauce, some sauces use anchovies, some don’t.
To easily add a bit of protein to this dish, top with toasted nuts.
Make a complete meal of this dish by serving it on a bed of spinach and topping it with toasted nuts.
Give this cauliflower salad recipe a try and let me know what you think. If you liked the recipe, click a few buttons below to share it with your friends. Thanks, I appreciate it! –Chef Buck
You can make a cauliflower pizza crust recipe that will not fall apart and turn that crust into a delicious Burrito Recipe. A cauliflower pizza crust recipe is gluten free and heartier than a thin flour tortilla, so it makes a very filling burrito recipe. This recipe makes a giant burrito supreme that can be sliced into two generous servings. If you’re a fan of cauliflower crust recipes, then definitely give this burrito recipe a try.
2 cups of grated CAULIFLOWER 1 cup of freshly grated CHEESE for crust 1 EGG beaten PARCHMENT PAPER to line your baking sheet Burrito BEAN FILLING freshly grated CHEDDAR CHEESE for burrito filling CILANTRO (optional) plus toppings like sour cream, guacamole, and salsa
A soft cauliflower pizza crust makes a perfect burrito.
How to Make a Burrito Recipe with a Cauliflower Pizza Crust
Grate fresh cauliflower florets into granules resembling “poprocks” or confetti.
Heat the grated cauliflower in a skillet–don’t add oil or water–use medium heat, not too hot.
Stir until the cauliflower has dried out somewhat, it won’t dry completely, but the dryer the better. Heat at least 10 minutes, just enough to evaporate the moisture, not enough to color or cook down.
Remove skillet from burner and set aside to allow cauliflower to slightly cool.
In a bowl, beat 1 egg.
Add freshly grated cheese to the egg. You can substitute, Asiago or Romano cheeses, just be sure you use a hard cheese for best results.
Add the cauliflower to the bowl and mix well with the egg and cheese and form into a ball.
Spread parchment paper onto a baking sheet. USE PARCHMENT PAPER, otherwise your crust may tear when you try to pick it up. If you’re out of paper, here’s some current parchment paper prices on amazon.
Place the balled cauliflower and cheese onto the parchment paper and spread out into a squared shape about ¼ inch thick. Shaping the crust into a square will make it easier to roll into a uniform burrito shape. Do not make the edges of the crust too thin; keep the size of the crust uniform for even cooking.
Place crust into an oven preheated to 400 degrees Fahrenheit and cook approx. 15-20 minutes until the crust has colored and firmed up.
Remove cauliflower pizza crust from the oven.
Allow the crust to cool slightly for 4-5 minutes, but not too long; the crust will be easier to roll if it is warm.
Spread burrito filling over the top of the crust. Spread evenly over the crust, but leave room at the edges – this will make it easier to roll into a burrito shape.
Sprinkle with freshly grated cheese. I like to use Colby or pepper jack cheese, but use your favorite.
I also like to top with freshly chopped cilantro, but this is optional.
Carefully roll the crust up into a burrito shape. If the filling wants to push through the crust, or it tears, that’s cool, just shape it back together and continue rolling it up into a tube shape. It’ll end up looking like a jelly roll.
Return the bean-filled crust to the oven and continue to cook at 400 F for another 10-15 minutes.
If desired, in the final cooking minutes, top with additional cheese.
Remove the burrito from the oven let cool 2-3 minutes before handling.
Slice the giant burrito into desired sizes and serve with whatever sides and burrito toppings you like!
How to Make a Basic Vegetarian Burrito Bean Filling
Ingredients: 1 can BLACK BEANS (15oz) 1 can REFRIED BEANS (15oz) ½ cup BELL PEPPERS (chopped) 1 cup ONION (chopped) 1 Tbsp CHILI POWDER 1 Tbsp CUMIN 1 tsp SMOKED PAPRIKA SALT and PEPPER (to taste) OIL for sauteing
A square crust is best for a cauliflower burrito
Directions:
In a skillet, heat oil on medium heat.
Add onions and peppers and saute for 3-4 minutes.
Stir in seasonings and continue sauteing for 2 minutes.
Add beans and mix well.
Add 1 cup of water. Stir and bring to a simmer. Cover and let simmer 10 minutes, stirring occasionally. Cook until beans thicken.
Remove from heat.
This recipe generally makes more beans than you will need for the cauliflower pizza crust recipe burrito. However, the beans can be used in all kinds of dishes. I’ll often double this recipe just to have plenty of seasoned beans on hand. Use these beans on nachos, in pupusas, in omelets, or just as a side dish.
Tips for Making a Cauliflower Pizza Crust That Will Not Fall Apart
Use fresh cauliflower, and only use the florets. Don’t allow overly large pieces of cauliflower into the “dough” –keep the vegetable pieces reasonably uniform. The dryer the cauliflower pieces the better, but don’t be obsessed!
Use only a hard cheese like Parmesan or Romano in the crust mixture, this helps make the crust stable.
Don’t make the crust too thick, around ¼” is ideal.
Make the crust a uniform size all the way to the edges so that it will cook evenly.
Cook the cauliflower crust on parchment paper! otherwise the crust will stick and break apart when you try to remove it from the pan.
Cauliflower pizza crust transformed into a Burrito Supreme
We use a giant pizza pan for nachos and all kinds of recipes calling for a baking sheet. If you don’t have a larger baking sheet, then check current pricing for a larger pizza pan like this one on amazon or look at a local thrift store–that’s where we found our huge pizza pan.
Give this cauliflower pizza crust recipe a try and let me know what you think. If you liked it, then why not share with your friends? click some of the buttons below to share with friends and family. Thanks a lot! –Chef Buck
A cauliflower potato salad recipe is a great substitute for classic potato salad. This fake “potato” salad is a light, low calorie, low carb recipe that tastes great and is just as easy to make as potato salad. In fact, a creamy cauliflower salad is easier to make, since steaming cauliflower takes less time than cooking potatoes. And you won’t miss the potato at all, trust me.
What You Need To Make Cauliflower Potato Salad
2 lbs CAULIFLOWER florets 1 cup chopped RED BELL PEPPER 2 stalks chopped CELERY ½ cup chopped PARSLEY chopped whites of 4-6 BOILED EGGS
Cauliflower Potato Salad Dressing:
4-6 EGG YOLKS ½ cup MAYONNAISE 2 Tbsp CREAMY HORSERADISH (or 3 Tbsp?…it’s good in this dish) 1 Tbsp fancy MUSTARD 1-2 Tbsp of PICKLE RELISH (a splash or two of pickle juice is a good idea, too, or if you don’t have pickle relish, add 1-2 Tbsp of vinegar) SALT and PEPPER (to taste) low carb cauliflower “potato” salad recipe
How to Make Fake Potato Salad with Cauliflower
Break the cauliflower into florets and chop the stems into smaller pieces.
Steam the cauliflower for 5-8 minutes, but don’t over-steam or the cauliflower will become mushy when mixed with the other ingredients; of course, if you prefer smooth potato salad over chunky potato salad, then you might like the cauliflower over-steamed; just follow your heart.
Once cauliflower is steamed, set it aside to cool a bit.
While the cauliflower cools, make the dressing.
Remove the yolks from your boiled eggs and place the yolks into a small bowl.
To the yolks, add the horseradish, mayonnaise, mustard, pickle relish (or substitute vinegar), salt and pepper, and mix until smooth.
Into a larger bowl, add the steamed cauliflower, bell pepper, celery, parsley, and chopped egg whites.
Add in the dressing and toss until well incorporated.
It tastes great right away while it’s warm, and it will taste great later after it has been refrigerated, and if you have leftovers, it will taste even more fantastic the next day.
And that’s it. I love the taste of cauliflower potato salad just as much as classic potato salad, probably even more now that my metabolism is slowing down and I’m counting my carbs a little more. Cauliflower is a great ingredient for low carb recipes, so definitely try substituting cauliflower for other recipes as well. Enjoy!
For another great way to use cauliflower, try it as a pizza crust instead of flour. Take a look at the Cauliflower Crust White Pizza Recipe, try it and let me know what you think!
A white pizza is great on any kind of crust.
If you liked the recipes, click a few buttons below to share it with your friends. Thanks, I appreciate it! –Chef Buck
This cauliflower gratin recipe is a tasty way to add cauliflower to your diet. This French inspired recipe is basically a veggie cheese casserole. I like to put creamy horseradish sauce in my version. I also like to add a few other veggies for color. I use red bell pepper, celery, and green onion in the video, but use whatever vegetables have in the fridge; using just a little shredded carrot will add pizzazz.
What You Need To Make a Cauliflower Gratin
2 lbs CAULIFLOWER florets 1 cup chopped veggies …like: –CELERY –RED PEPPER –GREEN ONION ….but use whatever you have 2 cups whole MILK (or half and half) 5 Tbsp BUTTER 5 Tbsp FLOUR 1-2 cups freshly grated CHEESE (I like using a combo of cheeses, some of my faves are swiss, parmesan, gruyere, gouda, and havarti) 1 Tbsp CREAMY HORSERADISH (or 2 Tbsp?…it’s good in this dish) 1 Tbsp fancy MUSTARD 2 tsp ITALIAN SEASONING SALT and PEPPER (to taste)
add a cup of colorful chopped veggies to your cauliflower gratin
How to Cook Cauliflower Gratin
Cut the cauliflower into florets.
I like to steam the florets for 2-3 minutes, this will make the cauliflower gratin creamier. Use a steaming basket, or just place half an inch of water in a pan, cover, and steam that way for a few minutes. If you prefer your cauliflower a little firmer in your gratin, you can skip the steaming.
Definitely give this cauliflower gratin recipe a try and let me know what you think. If you liked the recipe, click a few buttons below to share it with your friends. Thanks, I appreciate it! –Chef Buck
You can make the best cauliflower pizza crust recipe that will not fall apart after baking. Slice it, hold it, eat it–it keeps its shape–and it actually tastes like pizza! This cauliflower crust pizza is gluten free, healthier than bread dough, and definitely worth trying. And this recipe freezes well too so why not make 2 crusts?
All You Need To Make a Cauliflower Crust Pizza
2 cups of grated CAULIFLOWER 1 cup of freshly grated PARMESAN CHEESE 1 EGG beaten PARCHMENT PAPER to line your baking sheet PIZZA SAUCE, your choice [see below for an easy, delicious tomato-based pizza sauce recipe] PIZZA TOPPINGS, your choice
The best and easiest cauliflower crust pizza recipe. This cauliflower crust is delicious, holds its shape, and will not fall apart.
How To Cook A Cauliflower Crust Pizza Recipe
Cut And Dry Out The Fresh Cauliflower:
Grate fresh cauliflower florets into granules resembling “poprocks”
Heat the grated cauliflower in a skillet. Don’t add oil or water–use medium heat, not too hot. Stir until the cauliflower has dried out somewhat. It won’t dry completely, but the dryer, the better. Heat at least 10 minutes, just enough to evaporate the moisture, not enough to color or cook down.
Remove skillet from burner and set aside to allow cauliflower to slightly cool.
Prepare and Cook the Naked Crust:
In a bowl, beat 1 egg.
Add grated Parmesan cheese to the egg. You can substitute, asiago or romano cheeses, just be sure you use a hard cheese for best results.
Add the cauliflower to the bowl and mix well with the egg and cheese and form into a ball.
Spread parchment paper onto a baking sheet. DEFINITELY USE PARCHMENT PAPER, otherwise your crust may tear when you try to pick it up. If you’re out of paper, here’s some current parchment paper prices on amazon.
Place the balled cauliflower and cheese onto the parchment paper and spread out into a pizza shape about ¼ inch thick. The crust will be about 10″ across.
Do not make the edges of the crust too thin; keep the size of the crust uniform for even cooking. The cauliflower will darken quite rapidly around the edges if too thin.
Place crust into an oven preheated to 400 degrees Fahrenheit and cook approx. 15-20 minutes until the crust has colored and firmed up.
Add Your Favorite Pizza Toppings and Finish Cooking:
Remove cauliflower pizza crust from the oven and top with your favorite pizza sauce. Use a marinara sauce, pesto, white sauce, or whatever. Top with your favorite pizza toppings.
Return pizza to the oven and continue to cook at 400 F for about 10 minutes until the toppings are done, watch the edges of the cauliflower crust; the edges will darken too much if overcooked.
Remove the pizza from the oven and set on a cooling rack –or don’t– this step isn’t make or break.
A cauliflower pizza crust will not rise since there is no yeast involved, and since the crust is entirely cauliflower, cheese, and egg, it will not achieve the same crispness as a thin dough pizza. But the pizza will stay together just fine, and will taste very much like a pizza.
Cauliflower pizza crust after cooking about 20 mins. in a 400 F oven. Crust should be cooked firm with a nice, golden color.
Tips For Making A Cauliflower Pizza Crust That Will Not Fall Apart
Use fresh cauliflower, and only use the florets.
Don’t allow overly large pieces of cauliflower into the “dough” — keep the vegetable pieces reasonably uniform.
The dryer the cauliflower pieces the better, but don’t be obsessed!
Use only a hard cheese like Parmesan or Romano in the crust mixture, this helps make the crust stable.
Don’t make the crust too thick, around ¼” is ideal.
Make the crust a uniform size all the way to the edges so that it will cook evenly.
Cook the cauliflower crust on parchment paper! otherwise the crust will stick and break apart when you try to remove it from the pan.
Spread your pizza sauce almost to the outer edges of the crust; your pie will look better. The cauliflower pizza crust is a healthier choice, but it is not the prettiest pizza crust.
This cauliflower crust is healthier than a bread dough, with more nutrition and less empty calories.
Is A Cauliflower Pizza Crust Healthy ? …well
It provides more nutrition.
It adds less empty calories.
It’s gluten-free.
And it works. It’s a great alternative to a bready pizza crust that will satisfy your pizza needs.
Any pizza sauce will work with a cauliflower crust pizza, so use your favorite, but homemade is always best!
How to Make an easy Homemade Pizza Sauce
A good pizza needs a good sauce. It’s easy to make a simple pizza sauce at home that will suit your tastes exactly.
The key to a great homemade pizza sauce is making it at least a day in advance. Keep a jar of sauce in your fridge. You can use it on pizzas, but also on sandwiches, as a dip, or part of a marinara sauce for any Italian inspired dish.
You’ll need: 1 15oz can of TOMATO SAUCE dried THYME dried OREGANO dried BASIL GARLIC POWDER or fresh chopped GARLIC SALT and PEPPER and for a little kick, add a little fresh or dried HOT PEPPER
Are There Other Ways To Use A Cauliflower Pizza Crust?
For a tasty twist on this pizza crust variation, try using it as a Cauliflower Crust Burrito. Seriously, a burrito has tons of flavor, so it’s a great way to use this kind of recipe.
This is a nice variation on a burrito recipe and a great way to use a cauliflower crust.
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