Cauliflower cheese pizza pie | Jamie Oliver pizza recipes (2024)

FAQs

Why is my cauliflower pizza crust soggy? ›

Next, when I tried making the crusts from scratch, pulsing cauliflower florets in the food processor and then steaming them for a few minutes until tender, I learned another crucial step: squeezing the cauliflower in a kitchen towel to get rid of as much liquid as possible. That helps avoid sogginess.

Aside from the lack of gluten, another reason cauliflower pizzas are so prone to falling apart is because cauliflower is packed with water.

Cauliflower doesn't have a very strong flavor so it won't necessarily overpower and completely change the taste of the pizza.

Cauliflower pizza crust is a delicious gluten-free, low-carb and keto pizza recipe. It's a simple blend of cauliflower, eggs, cheese, and a few spices that's flattened and baked into a golden crust. Freeze it for later or top it off with fresh ingredients for a healthy dinner recipe.

Cooking Instructions

Remove crust from box & overwrap. Layer crust with your favorite toppings. Cook topped crust directly on the middle rack (no pan needed!) until cheese is golden brown and crust is crispy, typically 12-15 minutes.

Though cauliflower crust isn't inherently healthier than traditional crust, it tends to be higher in protein and fiber. It's also higher in fat and cholesterol. Cauliflower pizza crust can fit gluten-free, diabetes-friendly, low carb, or weight loss diets.

This is a relatively easy fix. Just sprinkle some cold water over the dough with your fingers and work it in—gently! —until the dough comes together. If your dough gets too warm, send it back into the fridge to chill out.

Cauliflower provides essential vitamins, minerals and nutrients, but it can also cause stomachaches or abdominal cramps. The culprit behind the stomachaches is cauliflower's fiber content, which becomes most troublesome when you increase your fiber intake too rapidly without giving your body time to adjust.

There are more vitamins and minerals in cauliflower than in wheat-based dough, so you get more nutrition from eating cauliflower crust pizzas and avoiding gluten. If you are trying to avoid the effects of gluten and feel better in a healthy way while still enjoying pizza, cauliflower crust is a great option.

Enter: anti-inflammatory pizza. From cauliflower crust pizza, to pizza bases made gluten and dairy-free, there are so many ways to prepare your dish without compromising taste or flavor. And, despite being healthy, we guarantee these anti-inflammatory pizza recipes will remain a family favorite!

What is the healthiest pizza crust? ›

Both the cauliflower crust and the whole-wheat crust offer fiber and protein, which play a key role in weight loss by helping to keep you feeling full and satisfied after a meal. But if you're not trying to cut carbs and are looking for that traditional pizza pie flavor, the whole-wheat crust is what you want.

The premade cauliflower crusts in your local grocery store or pizza restaurant are rarely crafted with the keto diet in mind. If you check the ingredients, you are likely to find corn starch, corn flour, potato starch, chickpea flour, potato flour, and/or tapioca starch.

Processed food any way you look at it is still processed and not the healthiest option. The calorie amount and healthfulness also depend on the toppings added. If your cauliflower crust is loaded with extra cheese, sausage, pepperoni, buffalo chicken, or ranch dressing, it's still a high-calorie, high-fat pizza.

Cauliflower-based pizza crust, in particular, has become wildly popular and is promoted as a diabetes-friendly alternative. As a cruciferous, nonstarchy vegetable, cauliflower is filled with nutrients like vitamin C and can be used as a substitute for grains.

Remove all packaging from your pizza before placing it directly on the rack. Cook it at 425 degrees for between 13 and 15 minutes until the cheese has a golden tint. Take your cauliflower pizza out of the oven and let it cool for two to three minutes before serving.

"Be sure to give each floret a bit of room so that the they have space for airflow. I'd also recommend baking them on a silicone baking mat," says Blay. The edges will get much crispier than they would if you baked them on parchment paper.

Crowding the cauliflower on the pan could make them cook up mushy and a bit soggy. Leave some space between the florets. Be sure not to use too much olive oil to cook them.

Dry the Veggies Well.

I like to let them sit in a colander and air dry, but if you don't have the time for that, you can place them on a clean kitchen towel and pat them dry. If there's any water clinging to the veggies when you add them to the pizza, it will make it soggy.