Cauliflower pizza crust is gross… NOT

Oh man, I totally got you! See what I did there?

Anyway, Friday night was a night of cauliflower experimentation. Here’s what I did:

  1. Buy riced cauliflower (Trader Joe’s has it on sale for $2.49/bag).
  2. Pop it in the food processor, and grind it to the consistency of snow (’tis the season).
  3. Throw the cauli-dust in a steamer bag and cook for about 4 minutes.
  4. Place it in some cheesecloth (first time buying cheesecloth, by the way), and twist the heck out of it so there’s as little moisture left as possible.
  5. Plop – yes, plop – the cauliflower in a bowl, and add the following:
    1. 1/4 cup of mozzarella cheese
    2. 1/4 of grated Parmesan
    3. 1/4 tsp of Oregano
    4. 1/4 tsp of salt
    5. 1/2 tsp of garlic powder
    6. Anything else you think might be tasty in a pizza crust
    7. A big ‘ol egg
  6. Mix that together, smash it out flat on a cookie sheet, and bake that puppy at 450 for about 15 minutes.

*Note: Not actually a puppy

7. Flip it, and bake it for another 5-10 minutes.

It’ll come out looking like this:


Toss some pizza stuff on there (I used pizza sauce, sausage crumbles, and pepperoni – I’m a man of simple tastes), then throw it back in the oven for another 10 minutes or so, until it looks like it’s done. <–VERY scientific measurement

Presto chango: pizza


Here’s what NOT to do:

  1. Make the crust too thick. I had it around 1/4″ thick, and that was still too much. The inside was mush, and, while it tasted fantastic, no one wants a mushy pizza crust.
  2. Forget to flip it. I didn’t flip it the first go round, and, well, see point #1. Mushy pizza = bad pizza. Again, the taste was fantastic, but the texture really messed with me.

There you have it. Excellent keto-friendly pizza crust. Feast away, LCHF enthusiasts!


2 thoughts on “Cauliflower pizza crust is gross… NOT

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