CAULIFLOWER PIZZA CRUST | best low-carb + keto pizza crust
- You guys know that I love
to give a healthy twistto classic recipes,
and one that's so easy to givea healthy boost to is pizza.
So today I'm gonna show you
how to make a deliciouscauliflower pizza crust
and share a couple ofdifferent flavor options
because, at the end of the day,
pizza is all about the toppings, isn't it?
But before we jump into the recipe,
I do wanna set the expectation
and say that a cauliflowerpizza crust is not going
to be crispy like atraditional pizza crust.
The cauliflower inside willnaturally make it softer,
and so it's really aboutloving it for what it is,
which is a healthiergluten-free, low carb,
and very delicious pizza alternative.
Just as zucchini noodles aren'tthe same texture as pasta
and sweet potato toastis not the same texture
as whole wheat bread,
a cauliflower pizza crustwill not be the same
as a traditional pizza,
but I think it's delicious either way,
and it's a great way to sneakmore veggies into your diet.
I think you guys are really gonna love it,
so let me show you how to make it.
One thing you'll learnalong the way today is
that this recipe is really quite flexible.
The main ingredientobviously is cauliflower,
but you can use a whole cauliflower
and then remove theflorets and rice those.
You can use pre-ricedstore-bought cauliflower
if you'd like to skip a little work,
though I do find thesetend to be a bit chunkier
than homemade riced cauliflower.
Or you can use frozen cauliflower florets
and save yourself the most time
because you won't have toprecook the frozen florets.
So I'll show you two options today,
starting with a whole cauliflowerthat's about two pounds.
After you've washed it, slice it in half,
then into quarters.
Once you've got quarters,
you can slice off the stem at a diagonal
and break apart the florets.
You'll need the florets to fit
through the chute of your food processor,
so if they're a bit on the large side,
just break them apart or usea knife to cut them smaller.
And repeat this process until you have all
of the florets removedand about the same size.
Now, here's the key when it comes
to making cauliflower rice at home.
You don't wanna use this Sblade in your food processor,
which is the blade youprobably use most often.
If you use this, you'll endup with a processor full
of mushy cauliflower puree on the bottom
and large chunks on the top,and that's not what we want.
We want cauliflower ricethat's uniform in size.
So to do that, add the grater attachment
to your food processor,
and I use the side withthe large grater holes.
I do have a separate video onhow to make cauliflower rice,
so if you haven't seenthat yet, give it a watch.
But you'll add the grater attachment
and then secure the lid.
(upbeat music)
Now, if you don't have a food processor,
you're still in luck,
as you can great the cauliflowerby hand on a box grater.
This obviously takes a bit longer,
but it definitely works as well.
So add your cauliflower florets
into the top chute of thefood processor and push down.
Your cauliflower is riced super fast,
and all of the pieces willbe nice and similar in size.
A two-pound cauliflower will give you
about 1 1/2 pounds of florets,and when those are riced,
you'll have about fivecups of cauliflower rice.
But if you have slightly more or less,
it's really not a big deal,
and this recipe will turn out either way.
Today, I've got way morethan five cups of florets
as I had a monster-sized cauliflower,
so I'll save half ofthis for a future recipe
and add five cups to a glass bowl
with a microwave-safe lid.
When you use raw cauliflower,
so need to cook it to soften up,
so I'll place it in the microwavefor four to five minutes
to let it steam and soften.
If you don't have a microwave,
you could saute the cauliflower rice
for about eight to 10 minutes as well.
When you take the cauliflowerrice out of the microwave,
it will be hot and steamy.
Give it a stir and thenlet it cool to the touch.
And while we're waiting for it to cool,
preheat your oven to400 degrees Fahrenheit
and grab a nut milk bagor thin kitchen towel.
I prefer this heavy-duty nut milk bag
which I use all of the time,
and I'll link it in thedescription box below.
Transfer the cooled cauliflower rice
to the nut milk bag or kitchen towel,
and then squeeze all the moisture out.
You'll see that quite abig of liquid comes out,
but keep squeezing.
And when you think you'redone, take a deep breath,
and squeeze some more as hard as you can
because the more liquidyou can remove, the better,
and the less likely yourcrust will become soggy.
Transfer the cauliflowerrice to a mixing bowl,
and now we'll add somebinders and flavoring.
I've tried this recipewith grated Parmesan,
grated mozzarella, and soft goat cheese,
and they all work, sochoose your favorite.
If you're using gratedcheese, you'll need 1/2 a cup.
So add that, along with oneteaspoon of Italian seasoning,
slat and pepper, and one beaten egg.
Then just dig in with your hands
and mix it all together like dough.
Line a baking sheet with parchment paper,
and then turn out thecauliflower dough onto the pan.
If you have a pizzastone, that's even better
and will make for a much crispier crust,
so I highly recommend it.
Use your hands to flatten the dough,
and you can form it intoa round or square shape.
Just try to keep the heightbetween 1/4 to 1/2 of an inch
and as even as possible.
And I like to make aslight lip on the edge
just so that any sauce orcheese doesn't spill over.
Place the cauliflowerpizza crust into the oven
and bake for about 25 minutes.
You could also bake it for 20 minutes,
then flip it over and bakefor another five to 10 minutes
to get both sides as crispy as possible.
So while that's baking,let me show you a faster
and easier way you can make this recipe,
and that's using frozen cauliflower
that's thawed in the fridge overnight.
You'll want 1 1/2 pounds offrozen cauliflower florets,
the same as our fresh cauliflower.
So for me, that's about 1 1/2 bags.
Add the thawed floretsto your food processor
and create cauliflowerrice just as we did before.
Now, the big time savingswith frozen cauliflower is
that we don't have to cook it,
as the freezing and thawinghas already softened it.
So once it's riced,
you can add it straight to anut milk bag or kitchen towel
and wring out the moisture.
And I just have to say,(laughs) it's a good thing
that my head isn't shown in this clip,
otherwise you'd see me gritting my teeth
as I squeeze as hard as I possibly can.
For this version, I'mgonna add soft goat cheese.
So I'll add 1/3 of a cup,
which is slightly less thanthe 1/2 a cup of grated cheese,
but everything else is the same
with one teaspoon of Italianseasoning, salt and pepper,
and one beaten egg.
Once I've mixed the dough together,
I'll spread that out onto a baking sheet
just as I did before
and create about a nine-inch round pizza,
though this one is a bitbigger than the last.
You could also create two smaller pizzas.
And if you plan to freeze thecrusts after they've baked,
smaller pizza crusts aredefinitely easier to store.
I've got all the detailsfor meal prepping, freezing,
and storing these crusts on the blog post,
so make sure to check that out.
Once it's shaped, I'llpop it into the oven
and set the timer again for 25 minutes,
though I've found that whenI use frozen cauliflower,
it tends to need a few minutes extra.
So here's my first crust that I made
with the fresh cauliflower and Parmesan,
and you can see it's nice and golden
and the underside is fully cooked.
And here's my crust made
with frozen cauliflower and goat cheese,
and you can see it lookspretty darn similar.
So again, just know that thisrecipe is really flexible.
But let's get to our toppings.
I'm making a pesto chickenpizza for the first one,
so I'll add a tablespoonof olive oil to a pan,
along with two cloves of minced garlic
and two packed cups of spinach.
And cook it for a couple ofminutes until it wilts down.
Once that's done, you canremove it from the pan.
The first layer on thispizza is basil pesto,
and this is my homemade version,
which I have a recipe for on my website.
So I'll add 1/3 cup of that,
and it's important that youdon't add too much sauce
on these crusts, as you don'twant them to get too soggy.
Then I'll add 1/2 a cupof shredded chicken,
and I have another recipefor this on my website.
And then sprinkle on about 3/4cup of shredded mozzarella.
To finish it off,
I'll spread out thatgarlic sauteed spinach,
and I'll place it back in theoven here in just a second.
For the second pizza,
I'm gonna make a classic Margherita pizza,
so I'll slice a coupleballs of fresh mozzarella.
I'll add 1/3 cup of marinara sauce
and spread it in a thin layer.
And, yes, I have a recipe forthis on my website as well.
Margherita pizzas areall about simplicity,
and they're adorned with thecolors of the Italian flag,
which is red from the marinara sauce,
white from the mozzarella,and green from the basil.
And we'll add the basil after it's cooked.
I'll place both of thesepizzas back in the oven
for about 10 minutes or untilthe cheese is nice and melted.
When they come out of the oven,
the only thing that's left to do is
to add fresh basil tothe Margherita pizza.
And if you'd like,
you can sprinkle redpepper flakes as well.
Now, as I mentioned at the beginning,
these slices will besofter than normal pizza,
but they still hold together just fine,
and I think they taste amazing.
For the printable recipe andall of the tips I mentioned,
make sure to head to my website,
which is linked in thedescription box below.
Give this video a thumbsup if you enjoyed it,
and I will see you guysagain in next weeks' video.
Cauliflower pizza crust is a delicious gluten-free, low-carb, keto alternative to your traditional pizza. It's a simple blend of cauliflower, eggs, cheese, and a few spices that is flattened and baked into a golden crust. Freeze it for later (yes, you can meal prep it!) or top it off with fresh ingredients for a healthy dinner recipe. Enjoy! Printable Cauliflower Pizza Crust Recipe: https://downshiftology.com/recipes/cauliflower-pizza-crust/ Sign up for weekly emails (never miss a recipe!): https://mailchi.mp/downshiftology/youtube/ Join the private Facebook group of fellow Downshifters around the world: https://www.facebook.com/groups/downshiftologycommunity/ PRODUCTS MENTIONED: Nut Milk Bag: https://amzn.to/2vbEHop Glass Measuring Bowl: https://amzn.to/37hjebL Pizza Stone: https://amzn.to/2sRHL8w ALWAYS IN MY KITCHEN: Counter Stools: http://bit.ly/2tUNvZG Vitamix Blender: https://amzn.to/2NjFp75 Spiralizer: https://amzn.to/2N37WRy Tea Kettle: http://amzn.to/2uuNSMp Utensil Holder: http://bit.ly/2tVfGaH Flour Jars: http://bit.ly/2tV6C5y Knife Set: http://bit.ly/2tUGzMa Cutting Board: https://amzn.to/2Vskgv9 Glass Mixing Bowls: https://amzn.to/2L2hx6O For everything else I use in my videos, check out the SHOP page on my website: https://downshiftology.com/shop The music I use: https://bit.ly/2Ms5nF2 - Great music for YouTubers! WHAT I'M WEARING: T-Shirt: http://bit.ly/3aIPdnA Jeans: http://bit.ly/32Fq7l5 Linen Apron: http://bit.ly/2twA32E WEBSITE: https://www.downshiftology.com INSTAGRAM: http://instagram.com/downshiftology FACEBOOK: http://facebook.com/downshiftology PINTEREST: http://pinterest.com/downshiftology Disclaimer: product links may include affiliate links. #cauliflowerpizzacrust #lowcarb #keto