Another delicious low-carb way to eat pizza. While this cauliflower crust may not taste like the traditional empty white ones, it’s an excellent base to carry tomato sauce, vegetables, and lots of cheese. The result is well worth the preparation time.
I’ve known about these crusts for a long time but never made one before. I happened to have seven heads of cauliflower, and an upcoming dinner. My guests were going to be treated to a wonderful experiment! I tried four variations, and we agreed this recipe was a good balance. My very first test crust tasted great, and was crispy, but quite thin, and tore easily while handling. I don’t want to publish a recipe that’d likely end in frustration.
You’ll notice there’s no egg in this recipe. As per usual, I like the challenge of making something vegan, and low-carb. This makes it hard to create a binding agent for the cauliflower. I’ve been using a lot of flax flour lately, which is loaded with fibre. Adding soy protein naturally helps bring up the protein content.
I call this a basic dough as I don’t add any spices beyond salt. The cauliflower has a strong taste, and you’ll be loading it up with pizza toppings. I’ll likely come back and create variations of this crust incorporating more spices. Feel free to experiment — I’d suggest rosemary and pepper as a good start.
A big package of bamboo fibre arrived at my kitchen on the day I was doing these crusts. I tried one using the fibre instead of the flax, soy, and cornstarch. It created a decent texture, but man was it dry. I’ll definitely be trying more with this — I can probably add a bunch of fat to make this more rounded and delicious.
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