Post by barb43 on Jan 20, 2020 4:16:16 GMT
Cauliflower Pizza Crust - with Toppings
Crust Ingredients:
3 10-oz frozen bags of riced cauliflower, plain
3 eggs
1/2 tsp of dried oregano or Mrs. Dash Italian mix seasoning
2 cloves garlic minced or 1 tsp minced garlic in the jar
1/2 cup shredded parmesan
1/2 cup shredded mozzarella
Crust Preparation & Baking Instructions:
1. Heat the 3 bags of riced cauliflower in the microwave till thawed - no need to cook them to a point of ready-to-eat.
2. Empty each bag into a clean dish towel in a colander. Fold the sides of the towel over to cover the cauliflower and twist the ends to drain the cauliflower of excess water. Remove as much of the water as possible.
3. Transfer the drained cauliflower to a mixing bowl. Stir in eggs, basil, oregano, garlic, parmesan, and mozzarella. Squeeze into a dough ball.
4. Line a large sheet pan (I used a sheet pan that is 15" X 9" interior dimensions) with parchment paper. Carefully roll out the dough on the parchment paper. Roll out into an even, thin dough using your hands. That much dough will likely fill that large sheet pan - it filled the sheet pan I was using.
5. Bake the pizza dough on the parchment-lined sheet pan in a preheated 425-degree oven for up to 30 minutes. Check the pizza dough every 10 minutes to see how it's coming along.
..... - In the first 10 minutes, slit any puffed up spots on the dough with a sharp knife and smooth out the dough.
..... - At the end of the second 10 minutes, carefully run a spatula under the dough to be sure it is not sticking.
..... - At the end of the third 10 minutes, carefully turn up the edges to see if the dough seems baked through.
..... - If not 'quite' done, bake for up to another 10 minutes. The pizza crush should have a 'baked' appearance on the top and be a little crispy around all 4 edges.
6. Allow the crust to cool for 10-15 minutes.
- Note: I'll finish the instructions tomorrow to include baking instructions for the pizza after you add the toppings.
We didn't start preparing the crust until after 6 this evening, and being the first time we'd made this homemade low-carb vegetable crust, it was tedious. The process wasn't difficult, simply a new-to-us process. The resulting cauliflower crust had a good flavor and this is our new favorite pizza.
Crust Ingredients:
3 10-oz frozen bags of riced cauliflower, plain
3 eggs
1/2 tsp of dried oregano or Mrs. Dash Italian mix seasoning
2 cloves garlic minced or 1 tsp minced garlic in the jar
1/2 cup shredded parmesan
1/2 cup shredded mozzarella
Crust Preparation & Baking Instructions:
1. Heat the 3 bags of riced cauliflower in the microwave till thawed - no need to cook them to a point of ready-to-eat.
2. Empty each bag into a clean dish towel in a colander. Fold the sides of the towel over to cover the cauliflower and twist the ends to drain the cauliflower of excess water. Remove as much of the water as possible.
3. Transfer the drained cauliflower to a mixing bowl. Stir in eggs, basil, oregano, garlic, parmesan, and mozzarella. Squeeze into a dough ball.
4. Line a large sheet pan (I used a sheet pan that is 15" X 9" interior dimensions) with parchment paper. Carefully roll out the dough on the parchment paper. Roll out into an even, thin dough using your hands. That much dough will likely fill that large sheet pan - it filled the sheet pan I was using.
5. Bake the pizza dough on the parchment-lined sheet pan in a preheated 425-degree oven for up to 30 minutes. Check the pizza dough every 10 minutes to see how it's coming along.
..... - In the first 10 minutes, slit any puffed up spots on the dough with a sharp knife and smooth out the dough.
..... - At the end of the second 10 minutes, carefully run a spatula under the dough to be sure it is not sticking.
..... - At the end of the third 10 minutes, carefully turn up the edges to see if the dough seems baked through.
..... - If not 'quite' done, bake for up to another 10 minutes. The pizza crush should have a 'baked' appearance on the top and be a little crispy around all 4 edges.
6. Allow the crust to cool for 10-15 minutes.
- Note: I'll finish the instructions tomorrow to include baking instructions for the pizza after you add the toppings.
We didn't start preparing the crust until after 6 this evening, and being the first time we'd made this homemade low-carb vegetable crust, it was tedious. The process wasn't difficult, simply a new-to-us process. The resulting cauliflower crust had a good flavor and this is our new favorite pizza.