Cauliflower Crust Pizza

Recently I wrote a blog post about cauliflower and mentioned I was looking forward to trying cauliflower pizza crust. Well, I tried it! And I really liked it! I will definitely make it again. The cauliflower was very easy to grate manually. Once it was grated and after doing a little more research, I opted to dry it out in a pan on the top of the stove rather than microwaving it and squeezing it dry. I was very pleased with how that worked. The cauliflower was not browned but nice and dry and easy to work with. I added one egg as I didn’t want it to taste too “eggy” and some parmesan cheese. I pressed it out onto a parchment paper lined baking sheet being careful to keep the thickness as even as possible so there would be no areas that were over browned or burned. After baking it separately for several minutes, I removed it from the oven and added my toppings then returned it to the oven for several more minutes. It turned out to be a very healthy and flavorful pizza entrée that did not leave me with that “oh so full” feeling you can get with a traditional carb crust. Another AnswerLine colleague is trying the cauliflower crust and is also experimenting with zucchini and eggplant crusts. We’ll keep you posted!

Marcia Steed

I graduated from Iowa State University with a degree in Home Economics Education. I enjoy spending time with my family and friends and traveling.

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