Trick for Cauliflower Crusts

The past few times I have made the crusts I have done them like the photo below.  I pressed the "dough" in the pan with my hands so that it is even.  A trick for flipping it over is to put another piece of parchment on top and (with oven mitts on) put your hand on top and flip in over gently onto the counter.  Then you can pick it up holding the paper and put it back in the pan.  I use the same technique with the rack when they are done.  See below.  

I like using this type of pan to make them because you can cut them into bread size pieces with kitchen shears or a pizza cutter.  I loosely wrap them in wax paper and either wrap in foil or store in a partially open zip lock baggy in the fridge.  They will keep over a week but we end up eating them all before that.

Cold Veggie Pizza and Sundried Tomato Dip/Spread: The 17 Day Diet

We went to a benefit this weekend for a friend that has cancer and I volunteered to make something.  These turned out wonderfully and are very delicious and healthy!!!

1/2 of a sheet of crust

For the crust:
6 cups of riced raw cauliflower
1 1/2 cup of egg whites
1 1/2 cup of nutritional yeast (you might have to go to a health food store for this)
3 cups of Kraft Fat Free Mozzarella
1 1/2 cup of grated Parmesan
1 1/2 tablespoon of garlic powder
seasoning of choice I used basil and an Italian herb mix

To "rice" the cauliflower: I did this with my Cuisenart with a grating blade. I have read that you can use the "s" blade or hand grate with a cheese grater.

Preheat oven to 425 degrees. Mix all ingredients in a large bowl. On parchment paper lined 18"x26" baking sheet (I recommend this instead of spraying the pan because I tried that and it stuck!), press mixture flat  as thin as you can get it without having holes.  Sprinkle with herbs.

Bake crusts for 20 min and carefully turn over and bake for another 10-15 min


Sundried Tomato Spread/dip

1 32oz container of any brand of greek yogurt strained in cheese cloth overnight to make yogurt cheese
1 cup of oil packed sundried tomatos drained and blotted to get most of oil off
1/4 of basil paste


put all ingrediants into a food processor or blender until it looks like this:



This makes much more than you will need for the size crust I made but it makes an excellent spread for sandwiches or a dip for veggies!  Tastes like a creamcheese spread instead of yogurt.

To assemble the Veggie Pizza

I found cutting the crust with a pizza cutter first to be the easiest way.  I just approximately 2"x2" squares.  Spread each piece with the Sundried Tomato Spread and then top with your favorite toppings.  I did red onions, orange peppers, artichoke hearts and blanched asparagus tips.

Revised recipe and nutritional information for Cauliflower Pizza Crust

I changed my recipe a little this weekend.  Instead of a mix of regular mozarella and fat free, I went with all fat free.  No change in flavor!!  

Cauliflower Crust Eggplant parm Sandwich

I used my Cauliflower pizza crust recipe.  This is leftover Eggplant Parmesan (from The 17 Day Diet book), baby greens, and roasted chicken breast.  Delicious!

Crazy Cauliflower: Things you never thought you could make. 17 Day Diet

So I recently tried a recipe for pizza crust made from cauliflower and I really wasn't that happy with the results.  It stuck to the pan and I thought the it was too many calories with so much mozzarella in it.  Last night I decided to try my own recipe.  I have seen chefs make sculptures out of baked Parmesan cheese so I decide to replace some of the mozzarella with Parmesan, fat free mozzarella and nutritional yeast (used frequently in vegan recipes as a cheese replacement.  I also changed the whole eggs to egg whites only.  I am very very happy with the results.  The texture was perfect.  So bread-like that if you didn't know it didn't have flour in it, you would never have guessed.  I am also going to use these for sandwiches, like you would pita bread.  I am also going to try doing another batch with different flavors, maybe curry.  Here is the recipe.  Enjoy!!



I did a huge batch that made three 9 inch crusts and four garlic breadsticks.



4 cups of riced raw cauliflower (see below)
1 cup of egg whites
1 cup of nutritional yeast (you might have to go to a health food store for this)
1 package of Kraft Fat Free Mozzarella (1 3/4 cup)
1/4 of regular Mozzarella
1 cup of grated Parmesan
1 tablespoon of garlic powder
seasoning of choice I used basil and an Italian herb mix


To "rice" the cauliflower:  I did this with my Cuisenart with a grating blade.  I have read that you can use the "s" blade or hand grate with a cheese grater.  It should look like this.




Preheat oven to 425 degrees.  Mix all ingredients in a large bowl.  Measure out 1 cup for each pizza crust on a parchment paper lined baking sheet (I recommend this instead of spraying the pan because I tried that and it stuck!).  Press mixture into a flat circle as thin as you can get it without having holes.  For the bread sticks, divide the remaining mix into 4 equal portions and make 6 inch logs on a parchment lined baking sheet. Sprinkle with herbs.


Bake crusts for 20 min and carefully turn over and bake for another 10-15 min.  They will look like this when done.  The bread sticks take 30 mins and you do not turn them over.  These browned perfectly.


To make pizza, top crust with sauce, toppings, and fat free cheese.  Place under broiler until cheese is melted. 





Serving size is 1 cup.