Have you ever wondered about those cauliflower pizza crusts? Are they any good? The Pros:Ricing the cauliflower and squeezing the water out takes some time and effort, but it really isn’t any more effort than making a traditional dough. And no rising time so it is much faster. There are tons less calories than a traditional pizza and it is gluten free. It tastes good. The cauliflower flavor doesn’t come through at all. The Cons:A slice of cauliflower pizza just isn’t as filling. It is difficult to get a crispy crust. I love a crispy-bottomed pizza, and this ended up being very bread-like instead I even tried heating it in a skillet after cooking to crisp up the bottom and I just ended up with a slightly burnt bottom. Overall, it is still really good. It satisfies the pizza cravings I almost always have, without all the extra calories AND a vegetable.
Is cauliflower pizza crust healthy?
The answer to this question depends upon your personal diet and nutritional needs. It is low in carbs and is naturally gluten-free. Depending on your toppings, it can also be made more or less healthy.
Can you buy pre-riced cauliflower?
Yes! Many grocery stores now offer pre-riced cauliflower in the produce department or the frozen vegetable section. Either can be used in this recipe. Be sure to drain off any excess liquid before using for best results.
Cauliflower Pizza Crust
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