Perfect Cauliflower Pizza Crust Recipe | The Modern Proper (2024)

FAQs

How do you keep cauliflower crust from sticking? ›

Heat your oven to 400 degrees F and line a baking sheet with parchment paper or a silicone baking mat. Dust the mat with a bit of potato starch so that the crust doesn't stick. Spoon the cauliflower mixture onto the baking sheet and evenly spread it out into a circle until it's about 1 inch thick.

A single slice could have anywhere from 2 to 29 grams. That's a huge range, especially because cauliflower isn't carb-heavy (a cup has 5 grams). Why the difference? Crusts may include rice or brown rice flour, sugar, tapioca starch, and corn starch, which supply carbs.

Though cauliflower crust isn't inherently healthier than traditional crust, it tends to be higher in protein and fiber. It's also higher in fat and cholesterol. Cauliflower pizza crust can fit gluten-free, diabetes-friendly, low carb, or weight loss diets.

Next, when I tried making the crusts from scratch, pulsing cauliflower florets in the food processor and then steaming them for a few minutes until tender, I learned another crucial step: squeezing the cauliflower in a kitchen towel to get rid of as much liquid as possible. That helps avoid sogginess.

Cooking Instructions

Remove crust from box & overwrap. Layer crust with your favorite toppings. Cook topped crust directly on the middle rack (no pan needed!) until cheese is golden brown and crust is crispy, typically 12-15 minutes.

If you're planning to roast the cauliflower whole or slice it into steaks, slice off the thick stem at the base. Drop the whole cauliflower head upside-down into cool, salted water. Let it soak for 10 to 15 minutes to remove dirt, residue and bugs.

Obviously, cauliflower pizza is more “diabetes friendly” than traditional types of pizza with flour crust. It's not rocket science — fewer carbs means less spiking of glucose levels, so there's no need to “chase it” with large amounts of insulin.

Both the cauliflower crust and the whole-wheat crust offer fiber and protein, which play a key role in weight loss by helping to keep you feeling full and satisfied after a meal. But if you're not trying to cut carbs and are looking for that traditional pizza pie flavor, the whole-wheat crust is what you want.

The premade cauliflower crusts in your local grocery store or pizza restaurant are rarely crafted with the keto diet in mind. If you check the ingredients, you are likely to find corn starch, corn flour, potato starch, chickpea flour, potato flour, and/or tapioca starch.

Cauliflower is high in fiber which we all know is super important for our bodies. Fiber works to reduce inflammation and help your digestive system. Vegetables that are rich in fiber are also known to lower the risk of diabetes, cancer, and heart disease.

How many carbs are in one slice of cauliflower pizza? ›

As for carbs, cauliflower pizza crust comes in at 16 grams of carbohydrates. Compared to our deep dish, gluten-free, original, and skinny crusts, cauliflower crust is middle of the road for carbohydrates. It's equivalent to a deep dish, which has 15 grams of carbohydrates.

To store: store any leftover pizza in an airtight container in the refrigerator for up to 3-4 days. Simply reheat in the microwave or back in the oven to keep it crispy. Freeze the crust without toppings. After baking the crust, you can wrap it in foil and freeze it for later.

Cauliflower provides essential vitamins, minerals and nutrients, but it can also cause stomachaches or abdominal cramps. The culprit behind the stomachaches is cauliflower's fiber content, which becomes most troublesome when you increase your fiber intake too rapidly without giving your body time to adjust.

Try a light spray of cooking oil or line the pan with parchment paper if it's a persistant problem. I'm a fan of baking parchment paper. The treated surface or coatings on this paper give it a non-stick surface and resistance to higher temperatures than normal paper.

Preheat your oven to 425 degrees Fahrenheit. Make sure your oven is fully heated before making your pizza. Remove all packaging from your pizza before placing it directly on the rack. Cook it at 425 degrees for between 13 and 15 minutes until the cheese has a golden tint.

Blanching your vegetables makes them sweeter and more tender. But if you drop a small handful of kosher salt into the water, you'll also be gently seasoning the vegetables at the same time. Just like pasta, cooking vegetables in salted water helps the seasoning permeate the vegetable.