Los Angeles
CHANGE MY LOCATION
Jamie Van Eaton
Low Carb ExaminerJamie VanEaton is an internationally published writer, humorist and dieter who rocks hard on a low-carbohydrate, largely gluten-free lifestyle. She lives near Denver with her husband, 4 kids, cat, and rotten dog that barks and chews her underwear. You can reach Jamie at cleochatra@gmail.com
Examiner Feeds
These websites were picked by the Low Carb Examiner as useful resources.- Low-Carb Blogs
- Low-Carb Support Forums
- National Low-Carb Health Examiner Regina Wilshire
- St. Louis Low-Carb Examiner Amy Dungan
- Denver Low-Carb Health Examiner Linda Duffy
- National Nutrition Examiner Annie Kay
- National Weight Loss Examiner Gail Gedan Spencer
- Providence Food Allergy Examiner Dorian Havers
National Examiners
Judah Freed
Political Issues Examiner
Most Recent Post
John Sydney McCain exposed as a secret agent for Australia and the Wizard of Oz
Political Issues Examiner
Most Recent Post
John Sydney McCain exposed as a secret agent for Australia and the Wizard of Oz
Kristen Houghton
Relationship Examiner
Most Recent Post
Marriage Over? Getting Back in the Dating Game
Relationship Examiner
Most Recent Post
Marriage Over? Getting Back in the Dating Game
Jacob Osterhout
College Sports Examiner
Most Recent Post
Off-season injuries that will impact college basketball
College Sports Examiner
Most Recent Post
Off-season injuries that will impact college basketball
Cauliflower Pizza Crust: Worth its Wow in Gold
8 comments
by Jamie Van Eaton, Low Carb Examiner
Top: Cauliflower Bread sticks and Pizza? No way! Way!
Crust from cauliflower? It's Pizza-Pleasing and Perfect.
Recently, while my family was watching a rousing marathon of Jason and the Argonauts, I was looking through some old college recipe books some friends and I put together back in the day, and found a recipe that was for a gluten-free pizza crust which used rice instead of the old stand-by flour. Inspired by the success I was having with riced cauliflower, I played with the rice crust recipe, made a couple of calculations and guesses on ingredients and flavorings, and came up with a pretty amazing pizza.
My kids didn't even know it was cauliflower. And when they found out, the have been bugging me to make more, because they can't get over how very much they like this recipe. I have to make a run to the store this morning for more cauliflower, as a result! They don't even like other pizzas this much! I had to snap pictures quickly, because people kept trying to eat the props!
Can a pizza be more perfectly pleasing? Gluten-free and low-carbohydrate enough to be enjoyed on Atkins induction?
My kids didn't even know it was cauliflower. And when they found out, the have been bugging me to make more, because they can't get over how very much they like this recipe. I have to make a run to the store this morning for more cauliflower, as a result! They don't even like other pizzas this much! I had to snap pictures quickly, because people kept trying to eat the props!
Can a pizza be more perfectly pleasing? Gluten-free and low-carbohydrate enough to be enjoyed on Atkins induction?
The crust, baked initially. Can be frozen.
You Won't Believe it's Cauliflower Pizza Crust
1 cup cooked, riced cauliflower*
1 egg
1 cup mozzarella cheese
1/2 tsp fennel
1 tsp oregano
2 tsp parsley
**pizza or alfredo sauce
toppings (make sure meats are cooked)
mozzarella cheese
Delicious and easy.
Preheat oven to 450 degrees Farenheit.
Spray a cookie sheet with non-stick spray.
In a medium bowl, combine cauliflower, egg and mozzarella. Press evenly on the pan. Sprinkle evenly with fennel, oregano and parsley.
Bake at 450 degrees for 12-15 minutes (15-20 minutes if you double the recipe).
Remove the pan from the oven. To the crust, add sauce, then toppings and cheese.
Place under a broiler (grill for the Europeans) at high heat just until cheese is melted **.
You can hold it in your hand.
Notes:
*I use frozen cauliflower prepared according to package directions. After cooked and slightly cooled, I shred cauliflower with a cheese grater, and then measure for the recipe. (Don't pack down the cup with cauliflower. Just fill it with a spoon or the cup itself.)
** The pizza sauce I use is Great Value Pizza sauce from Wal-Mart. At only 3 net carbs per quarter cup, you get a lot of punch for little carbohydrate pow.
*** You can try re-baking the pizza at 450 once you add toppings if desired, but the crust is not quite as crusty. There is a minimal difference, so see what works best for you.
*I use frozen cauliflower prepared according to package directions. After cooked and slightly cooled, I shred cauliflower with a cheese grater, and then measure for the recipe. (Don't pack down the cup with cauliflower. Just fill it with a spoon or the cup itself.)
** The pizza sauce I use is Great Value Pizza sauce from Wal-Mart. At only 3 net carbs per quarter cup, you get a lot of punch for little carbohydrate pow.
*** You can try re-baking the pizza at 450 once you add toppings if desired, but the crust is not quite as crusty. There is a minimal difference, so see what works best for you.
Make the Super Veggie Supreme a Hit in Your House, too!
My Super Veggie Supreme:
Sun-Dried Tomato Alfredo
a little mozzarella
chopped, fresh tomato
sliced, fresh mushrooms
purple onion, chopped
jarred artichoke hearts, chopped
frozen spinach, thawed
green olives, sliced
chopped red bell pepper
a little more mozzarella
pine nuts
Reheats nicely and can still be held in the hand, even the next day.
Pizza crusts can be frozen after the initial baking and used later.
Makes 4, 1-slice servings. Can be doubled for a larger pizza (double nutritional information).
Nutritional Information for the entire crust:
calories: 434, fat: 25 g, carbohydrates: 8 (net), 13 if counting all, fiber: 5 g, protein: 41 g.
calories: 434, fat: 25 g, carbohydrates: 8 (net), 13 if counting all, fiber: 5 g, protein: 41 g.
Nutritional Information for one serving: 109 calories, 7 grams fat, 2 net carbs, 1.5 grams fiber, 10 grams protein.
Topics: recipes , Staples
Subscribe
FeedComments
More from Low Carb Examiner
Halloween wigglies and jigglies bring gigglies
Topics: recipes
Go green: Loaded broccoli
Topics: recipes
I know what you ate last movie: Gremlins
Topics: random
Quick dinner: Mexican spaghetti squash bake
Topics: recipes
How to prepare and cook spaghetti squash
Topics: recipes , how-to
Better than potato chowder
Topics: recipes
Low carb BLT... with C and a little bit of TLC
Topics: recipes
Smack yo mama Tex-Mex scramble
Topics: recipes
Eat my shorts
Topics: random
