Cauliflower Crust/Dough you can actually hold for Low-Carb Pizza, Thanksgiving Bounce-Back time!
A cauliflower pizza dough that you can actually pick up? Nonsense. The days after the Thanksgiving weekend often feel like I’m coming out of a coma but here I am. After downing all the staples of any Thanksgiving I figured I needed to bounce back with something healthy. Something I’ve been wanting to try for the low-carb enthusiasts for a while is to make a Cauliflower dough for pizza so with some tweaking I believe I’ve figured out the best way to make it.
The thing about cauliflower dough is that it looks good in pictures all over the internet but the reality is that like 90% of the recipes out there will give you a pizza that you can’t really hold in your hand, its a fork and knife affair but if you do this with the use of a secret ingredient you should end up with a product that “holds up” better than anything else out there.
PLEASE NOTE, THE NUTRITION LABEL IS FOR THE DOUGH ONLY NOT INCLUDING THE TOPPINGS
Not trying to have a bunch of people up in arms because I didn’t calculate macro nutrients on something that everyone is going to personalize their own way.
Ingredients (For Crust/Dough)
- 2 Heads Cauliflower
- 1/2 Teaspoon salt
- 1 Egg
- 1/4 Cup Mozarella
- 1/4 Cup Parmesan
- 1 Tablespoon Guar Gum
- 1/2 Teaspoon Basil
- 1/2 Teaspoon Oregano
Essentially its broken down into Cauliflower + Cheese + Egg + Spices + Guar, feel free to edit whatever types of cheese or spices you’d like to use for your own personal taste.
You may be thinking, what the hell is Guar Gum? Guar gum is basically ground up guar beans, a powder that has eight times the thickening power of cornstarch, is gluten free, vegan friendly, and a very handy ingredient to have in your kitchen when you really want stuff to bind up. You probably wont be able to find it at Safeway but any upper-scale grocery store should have it. I use Bob’s Red Mill brand. This is my secret ingredient for this stuff that really helps push it towards being more “holdable”.
Ingredients (For Toppings)
- I used the the tomato sauce recipe from this post.
- +whatever the hell else you want to put on your pizza
The only change I made for the sauce was I blended the tomatoes and onions to give the sauce a smoother texture rather than the chunky spaghetti sauce style.
Get out your florets of cauliflower and chop them up into more manageable for your chopper sized pieces.
Next put them in your chopper/processor/blender/whatever and give it some pulses.
We are going for a rice-like texture, not pure mash, but finely chopped up pieces of cauliflower.
Next up you want to drop all your cauliflower into a pot and boil it for about 5 minutes. Once that’s done then transfer it to a cheese cloth and wring the hell out of it. I cannot stress this part enough, the most important part of this entire process is getting as much moisture out of the product as is possible. Squeeze, squeeze, and squeeze again. Water will keep pouring out, you need to keep squeezing. I think I might try it out with a dehydrator and will update this post when I do but for now this worked fine. What you should end up with is a ball of cauliflower like this.
If you have a stand mixer it makes this part alot less messy, otherwise get a bowl and get ready to get messy.
Combine your egg, cheese, gum, spices into the bowl and give it a good mixing until it resembles a real dough. I recommend sprinkling the Guar in slowly so it doesn’t clump.
From here on out the process is basically exactly what you think it is. Roll out your dough and form it in whatever shape you want. Parchment paper is better for this job, I just happened to run out when doing this so went with foil.
Bake for 35-40 minutes at 400F. It will start to get crispy on the bottom.
Time to pizza! At this point you’re on your own. Portions, toppings, sauces, whatever, I’m not going to dictate what you should put on your pizza. Whatever you plan on doing, give it another 10-15 minutes in the oven after putting the toppings on it.
Slather with sauce.
Add large cut pepperoni, bake for another 15 minutes.
Let it cool off before handling but once it does it should be able to be sliced and handled. It’s still never going to be as strong as a real pizza dough but I thought it was important to include a picture of me actually HOLDING the pizza, every other picture on the internet seems to be nicely placed on a plate.