Best 4 Cauliflower Crust Pizza Recipe By Paula Deen Recipes
**Introducing Paula Deen's Cauliflower Crust Pizza: A Low-Carb, Gluten-Free Delight**
In the realm of culinary creativity, Paula Deen's cauliflower crust pizza stands as a testament to her innovative spirit and commitment to creating delicious dishes that cater to various dietary preferences. This revolutionary pizza crust, made from a blend of cauliflower, eggs, and cheese, offers a delectable alternative to traditional wheat-based crusts. Its low-carb and gluten-free composition makes it an ideal choice for those following keto, paleo, or gluten-free diets, while still delivering the satisfaction of a classic pizza experience.
This comprehensive article features a collection of Paula Deen's cauliflower crust pizza recipes, each offering unique flavor combinations and toppings to suit every palate. From the classic Margherita, adorned with fresh mozzarella, tomatoes, and basil, to the indulgent BBQ Chicken, topped with succulent chicken, tangy barbecue sauce, and a blend of cheeses, these recipes provide endless possibilities for creating a personalized pizza masterpiece.
Whether you're a seasoned pizza enthusiast or embarking on a culinary adventure, Paula Deen's cauliflower crust pizza recipes are sure to tantalize your taste buds and leave you craving more. So, gather your ingredients, preheat your oven, and embark on a delightful journey into the world of cauliflower crust pizza perfection.
CAULIFLOWER CRUST PIZZA
Let me just acknowledge that when I first started hearing about cauliflower crust, I thought, Okay. That's a little bit of a stretch, kinda with the same inner voice as the Pace Picante Sauce cowboys sitting around the campfire. ("NEW York CITY?!?" "Git a rope.?) And then I tried it. And it. Is. Absolutely wonderful. And not in a "this is pretty good for a meatless dish" way. I mean, it's beautiful and different and a little bit nutty, and while it's definitely not a substitute for bready pizza crust, I might argue that it's a whole delight in itself. But the best part? The very, very best part? No yeast! No proofing! No kneading! No rising! It's probably the fastest, easiest homemade pizza crust you can make.
Provided by Ree Drummond : Food Network
Categories main-dish
Time 45m
Yield one 12-inch pizza
Number Of Ingredients 8
Steps:
- Preheat the oven to 425 degrees F. Line a rimmed baking sheet with parchment paper.
- Place the cauliflower florets in a food processor and pulse them to a fine snowy powder; you should have 2 1/2 to 3 cups.
- Transfer the processed cauliflower to a microwave-safe bowl and cover it with plastic wrap. Microwave until it's soft, about 5 minutes Then pour it onto a clean, dry kitchen towel and let cool slightly.
- When it's cool enough to handle, wrap the cauliflower tightly in the towel and wring out as much moisture as possible, twisting and squeezing like crazy. By the time you're done, you should have a pretty dry clump! And don't worry?it shouldn't look like much at this point.
- In a large bowl, combine the cauliflower and Parmesan And add the Italian seasoning, salt, egg, and 1 cup of the mozzarella. Stir/smush it together until well combined.
- Form it into a ball and place it on the baking sheet Then use your hands to flatten it into a large, flat round. Keep in mind that it won't move/rise like regular crust, so whatever shape it's in when you put it in the oven, that's the same shape/ size it'll be when you pull it out! (It's super easy to work with! You'll love it.)
- Bake the crust until it's golden, about 12 minutes. Top with the marinara and the remaining 1 cup mozzarella and bake until the cheese is melted and bubbling, 10 minutes more.
- As soon as it comes out of the oven, sprinkle on some Parmesan. Then cut it into wedges. Sprinkle on basil leaves just before serving.
- Don't expect a crispy/chewy crust like regular pizza . . . but do expect an amazingly delicious dinner!
CAULIFLOWER PIZZA CRUST
Provided by Katie Lee Biegel
Time 50m
Yield 1 pizza crust
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- Break the cauliflower into florets and pulse in a food processor until fine. Steam in a steamer basket and drain well. (I like to put it on a towel to get all the moisture out.) Let cool.
- In a bowl, combine the cauliflower with the mozzarella, Parmesan, oregano, salt, garlic powder and eggs. Transfer to the center of the baking sheet and spread into a circle, resembling a pizza crust. Bake for 20 minutes.
- Add desired toppings and bake an additional 10 minutes.
CAULIFLOWER CRUST PIZZA
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h50m
Yield 2 servings (1 pizza)
Number Of Ingredients 21
Steps:
- For the pizza: Preheat the oven to 425 degrees F. Line a rimmed baking sheet with parchment paper.
- Pulse the cauliflower florets in a food processor to a fine snowy powder (you should have about 2 1/2 cups). Transfer the processed cauliflower to a microwave-safe bowl and cover. Microwave until soft, 4 to 6 minutes. Transfer to a clean, dry kitchen towel and allow to cool.
- When cool enough to handle, wrap the cauliflower in the towel and wring out as much moisture as possible, transferring to a second towel if necessary. In a large bowl, stir together the cauliflower, Parmesan, Italian seasoning, salt, egg and 1 cup of the mozzarella until well combined. Transfer to the prepared baking sheet and press into a 10-inch round. Bake until golden, 10 to 15 minutes.
- Remove the crust from the oven and top with the Spicy Pizza Sauce and remaining 1 cup mozzarella. Bake until the cheese is melted and bubbly, 10 minutes more. Garnish with fresh basil leaves just before serving.
- For the salad: Meanwhile, add the greens to a large bowl. Whisk together the olive oil, baslsamic and salt and pepper to taste in a measuring cup. Pour over the greens and toss. Top with Parmesan shavings.
- Heat a pan over medium-high heat until hot. Add a tablespoon or so of olive oil, throw in the garlic and chopped onions and give them a stir. Cook until the onions are soft, 4 to 5 minutes. Add the chicken broth, whisking to deglaze the bottom of the pan. Cook until the liquid reduces by half. Add the crushed tomatoes and stir to combine. Add the brown sugar, red pepper flakes and salt and pepper to taste and stir. Bring to a simmer, reduce the heat to low and simmer for 30 minutes. Let cool, then puree the sauce.
CAULIFLOWER PIZZA CRUST
You will never guess this rich, grain-free pizza crust is made with cauliflower instead of flour. Serve with your favorite sauce and toppings.
Provided by Alli Shircliff
Categories Bread Pizza Dough and Crust Recipes
Time 1h
Yield 6
Number Of Ingredients 6
Steps:
- Place cauliflower pieces through the feeding tube of the food processor using the grating blade; pulse until all the cauliflower is shredded.
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until tender, about 15 minutes. Transfer cauliflower to a large bowl and refrigerate, stirring occasionally, until cooled, about 15 minutes.
- Preheat an oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper or a silicon mat.
- Stir Italian cheese blend, parsley, egg, garlic, salt, and pepper into cauliflower until evenly incorporated. Pour mixture onto the prepared baking sheet; press and shape into a pizza crust.
- Bake in the preheated oven until lightly browned, about 15 minutes.
Nutrition Facts : Calories 58.8 calories, Carbohydrate 3.3 g, Cholesterol 38.4 mg, Fat 3.5 g, Fiber 1.3 g, Protein 4.3 g, SaturatedFat 1.9 g, Sodium 109 mg, Sugar 1.2 g
Tips:
- When making the cauliflower crust, be sure to use a food processor to get a fine, even crumb. This will help the crust hold together better.
- If you don't have a food processor, you can grate the cauliflower by hand. Just be sure to grate it very finely.
- Make sure to squeeze as much moisture out of the cauliflower as possible before adding it to the other ingredients. This will help prevent the crust from becoming soggy.
- When cooking the cauliflower crust, be sure to preheat your oven to the highest temperature possible. This will help the crust cook evenly and prevent it from becoming too soft.
- If you're using a store-bought cauliflower crust, be sure to follow the package directions for cooking.
- When assembling the pizza, be sure to use high-quality ingredients. The better the ingredients, the better the pizza will taste.
- Don't overload the pizza with toppings. Too many toppings will make the pizza soggy and difficult to cook.
- Be sure to bake the pizza until the crust is golden brown and the cheese is melted and bubbly.
Conclusion:
Cauliflower crust pizza is a delicious and healthy alternative to traditional pizza. It's perfect for people who are looking for a lower-carb, gluten-free, or grain-free option. With a few simple tips, you can make a cauliflower crust pizza that is just as good as, if not better than, the real thing.
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