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I made this pizza yesterday and my son loved it. I barely got any. My son's dietary needs don't allow him to have regular pizza so we are so happy to have this recipe. Thank you so very much for the recipe. Now my son can eat cauliflower pizza that he likes and acts like a regular pizza.
I always flip my crust after ten minutes and bake for an additional five to ten minutes before topping and doing the final bake. Also, grape tomatoes sliced in half seem fine when I cook them.
Thank you so very much for the Ketogenic pizza recipe. I haven’t watched you lately because well, what you make is too tempting and also because I don’t know how to adapt your recipes to the Keto lifestyle. If you could do more recipes like this I’d appreciate it and I know I’m not the only subscriber who’s Keto friendly. May God bless you and yours.🙏
I've made this and it really isn't that difficult. The most important thing is getting the water out. You have to squeeze small amounts at a time. Most recipes call for parmesan in place of the almonds. That would bind better and cover up the taste of the cauliflower.
This is the best cauliflower pizza recipe ever! I made it tonight and it was divine! Crust holds up well and flavorful. I added a little bit black pepper to the crust. I made half red half white with basil pesto, both sides topped with hot Italian sausage. Yum! Just follow the recipe and I know it’s a lot of work to handle the cauliflower, but the result is so well worth it!
Laura welcome to the Low carb keto world. I been making this pizza for about a year or so now, it really fills the WOOl-lee as us Jersey italians say. I use pork rinds instead of almond flour to really reduce any carbs.
Paul Lamotta...Thanks for the memory and making me smile I haven't heard anyone else refer to "Having a Woolee" in years. I'm for Jersey and moved to Florida a long time ago and I remember my Aunt Katie say she would have a Woolee for some kind of food.
You are amazing! I love how you have embraced the different food intolerances people have and have made alternatives to the classics!! You are a rockstar!!! 🌟
U truly are the nicest person I've seen in a really long time... I know it's hard coming up with some of these recipes and alot of blood and sweat and I still feel your whole heart in each recipe... Thank you 💜
I’ve used a much simpler recipe that’s amazing. I use mozzarella cheese as a binder and no need for the “squeeze the moisture out” step. The final result looks just like yours. I’ll try this recipe in the future, though.
You are a beautiful, beautiful, beautiful human being inside and out. Anyone you choose to be around is absolutely blessed. Heaven demands of itself that you be soothed anytime you cry.
So many pizza recipes around there, but the way that Laura makes it, what she says and what she shows, is the best. It is important to be reliable and you Laura are 100%. Thank you for explaining the "why and because". I am new in your channel and I love it. Thank you!! This recipe looks really good. I can eat pizza again! I'm so happy! (from a Chilean in Australia)
I bought frozen cauliflower already finely cut up cooked out all of the moisture on top of the stove in a skillet let it cool then put in a bowl added some cheese and a egg form it into round form and came out perfect! Laura you's is too much work!! Love your videos!!
Best part “you’ve never seen a cauliflower pizza hold up like this 👋🏼👋🏼👋🏼... you know it, don’t lie to me” 🤣🤣 so much passion behind that crust, I can’t wait to try it!
Was scared to try it because my last cauliflower pizza was a mushy gushy mess. Followed your instructions. Used coconut flour instead of ground almonds. Made the dough, mushed into a pizza shape. Was not looking like it would work. Cooked the crust, looked like it was falling apart, cooked a tad longer, still looking bad. Put the toppings on just as you described. Cooked it. Took it out...still not sure. Let cool on rack for 10-15 min....Sliced it up and.....IT WORKED!!!! Wow! And it was really good! That was such a long preparation time....I am so glad it worked! Hubby loved it too!
Thank you Laura for your trials and errors for this recipe! I made cauliflower pizza for the first time yesterday with your recipe and everything went so well!! Crust was perfect :)
I just tried this recipe and it turned out very well. It made a nice firm crust for pizza toppings. I used 1 bag of Costco's riced cauliflower which was about 954 grams or 7 cups.
Made this for dinner tonight. Was craving pizza and was delighted Laura shared her recipe for the perfect cauliflower base. It turned out exactly like the video, however I guess I just don't love cauliflower enough to make it again. Love that it's lower calories and high vegetable intake but the taste unfortunately didn't curb my pizza cravings - next time I'll just eat 1 slice of nutrient-poor pizza instead. Love you Laura Vitale- you are the best! Great recipe. I just have taste buds that didn't enjoy THAT MUCH cauliflower, which is my problem, sadly.
Saddly im allergic to almonds 😅 looks tasty though☺ but i do agree with some others about using grams instead of cups for the cauliflower since its very important for an acurate measurement since a cauliflower varies.
Oh I love your recipe been watching you for 5 years now. I have done your pizza dough last two weeks the shaping I still need a rolling pin ,its my first time need to learn the timing. But so far so good almost perfect😊 thank you laura.
I've seen so many cauliflower pizza recipes that just look wrong lol this looks amazing! Could you replace the almonds with flour or something else, though? My boyfriend is allergic to nuts :(
What temp do you set your oven and yes grams would be better. I'm using gluten free flour without wheat flour in place of the almonds. If you like almonds I would recommend blanched, and will peel my peppers. also will add a little more olive oil for my taste. Pesto might work well too.
Thank you so much for these helpful tips! Made cauliflower crust for the first time, following your instructions, and the slices came out nice and firm.
That looks amazing, Laura! But just a question. I'm wondering if you squeeze out all the water, are losing nutrition? I know it's vital to the crust being so nicely put together and I totally intend on doing the same thing, but am just curious on that. Thanks!
U know Laura means business when she gets all street busting them fingers out like she was gonna start rapping about pizza. You ARE the pizza queen. You just ARE.
Love watching you. I often uses your recipes. You make cooking so easy.Thank you for this recipe I’ve been waiting a long time for a good cauliflower pizza recipe
Thank you Laura. I am going to try this ASAP. I was wondering though... Do you, by any chance, have a Juicer? if so, I was wondering, if the beginning steps of the cauliflower could be omitted by using the juicer to get the dried out legume, so that you can use that following the rest of your recipe? It would be amazing if you (or somebody else out there) tried it and tell me their results.. Because for those that do have a juicer, I feel like it could get more simple that way? Maybe I am wrong, but that came to my mind when I saw the pressed cauliflower "meat"
Boricua Cruz I make my Cali Rice in the blender. Fill the pitcher half full with califlower then fill up with water. Pulse until califlower is the size of rice. Pour into a colander to drain and continue. Works like a charm!
Steaming on,y keeps moisture in the vegetable. Just put the cauliflower in a fry pan on low to medium heat and the moisture evaporates. Then you don’t need all the mess of squeezing out the moisture. Save the mess and get dryer cauliflower. Just a thought.
Years ago I postet under your Video that one day I hope for your cooking skills. You make everything look so easy. I tried my best and here I am cooking delicious meals. Thanks to your videos. Thank you Laura 🍕🍕🍕😙 Now I am hoping for a little Princess like yours 👸
Your pizza looks awesome. I saw another youtuber do something similar, but he cooked his cauliflower in a dry pan for 5-10ish minutes over a medium heat. It dried the cauliflower out with out so he didn't have to squeeze out all that water. Also, he used a dry, hard cheese in the cauliflower, like fresh parmesan instead of mozzarella. Said less water content so the crust didn't turn mushy. He used mozzarella on top like normal. His turned out to be a little softer than yours so I don't know if it would have held up to heavy toppings.
