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Cauliflower pizza crust
6 responses to “Cauliflower pizza crust”
This was very tasty but I agree, doesn’t really taste like pizza crust but a great vehicle to deliver pizza toppings to my belly.
I’ve found some frozen pizza cauliflower crusts that taste more like actual crust, but always prefer the “real” version. I would make this again.
My 2 complaints are that when I squeezed out all the water, the cauliflower shrank so much that I only had about 1.5 cups of rice. I used 1 head of cauliflower so will try 2 next time.
Second complaint, my crust was crispy on the edges but mushy on the center. I prefer crispy. Next time I will squeeze out even more water, if it’s possible, & bake for a bit longer to see if it crisps up.
It was a fun Friday night project & very yummy result.Question:
The recipe says one whole egg but the video shows you using the whites and getting rid of the yolks. Did you actually use one whole egg and one egg white? Very contradictory.I DO want to eat an entire head of cauliflower 🙂 haha.
I wish this recipe was easier, but it is worth the effort!
Hi Lenny,
This recipe is great.
Only one question: at which point should I use the 6 tbsp of aquafaba?
Hey Dan, this was a typo. We tried to veganize this recipe by replacing the egg with aquafaba. But when we tested it, we couldn’t get the crust to the right consistency (too mushy and didn’t hold together).
Long story short: feel free to play around with the aquafaba, but it’s not required.
One note on this recipe: It’s sneaky filling. It’s not going to look and feel like a lotta food. But when you realize how much cauliflower is packed into one slice, you’ll want to be careful. Of course, you’re going to want to eat the whole pizza. But would you want to eat a whole head of cauliflower? Not so much.
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