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    You are in: Home / Recipes / Perfect Cauliflower Pizza Crust Recipe
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    Perfect Cauliflower Pizza Crust

    Average Rating:

    3 Total Reviews

    Showing 1-3 of 3

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    • on June 27, 2014

      This is fabulous crust. However, the original recipe by Detoxinista calls for only 1/3 cup goat or other soft cheese. Making it with a full cup of cheese would likely not produce the correct consistency for a firmer crust.<br/><br/>http://detoxinista.com/2012/01/the-secret-to-perfect-cauliflower-pizza-crust/

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    • on May 06, 2014

      This was pretty good. I added a dash of italian seasoning and some garlic salt. I also used a shredded pizza blend of cheeses. It should be noted that the idea of wringing out the excess water is a great idea, but do realize you are handling boiling hot product! I actually laid the towel in the strainer then after the cauliflower drained I wrapped it up and used a cup to press the water out.

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    • on October 06, 2013

      I added a teaspoon of Parsley to my mix. I also used non-stick butter spray instead of parchment paper- which turned out to be a great choice. I used mozzerella cheese which also worked well. My crust was browning at 35 minutes. In really appreciated the tip to use a processor to dice the raw cauliflower ( I used a Ninja) - and also to wring the water out with a towel. I'm sure this made a crisper crust. When I made the pizza, the crust was browned, but not crispy. Still- it tasted great! I will make this again!

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    Nutritional Facts for Perfect Cauliflower Pizza Crust

    Serving Size: 1 (119 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 45.2
     
    Calories from Fat 13
    29%
    Total Fat 1.5 g
    2%
    Saturated Fat 0.4 g
    2%
    Cholesterol 46.5 mg
    15%
    Sodium 88.6 mg
    3%
    Total Carbohydrate 5.5 g
    1%
    Dietary Fiber 2.2 g
    9%
    Sugars 2.1 g
    8%
    Protein 3.6 g
    7%

    The following items or measurements are not included:

    soft fresh goat cheese

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