My husband has celiac disease, so we are gluten free at our house. This is the first cauliflower crust we've found that works! Made it last night and it was a winner. Thank you, Chef John!!
Thank you! I have a 6 year old boy who cannot eat wheat. Thank you for helping us bring pizza back to the table. It took a couple tries....and it is different, but it gets eaten and no more "I'm sorry you can't eat pizza" heartbreak.
This fits perfectly into my low carb diet! Your psychology of low expectations (e.g. it won't taste like pizza) will likely produce happy surprises (it tastes great). That's an excellent way to avoid disappointment while keeping one upbeat when dieting! Thanks for the useful recipe in a video filled with great humor!
I tried this recipe last night and it was awesome! Chef John, you are totally right about how this does not really taste like a traditional pizza but it was a great way to transport pizza toppings to my mouth. I'm gluten intolerant so this recipe was a pretty tasty substitute.
JUST MADE THIS! And it tastes amazing! It came out crispy and perfect on my first attempt. Thanx so much all the way from South Africa! Definitely gained a new subscriber :)
Dear John! Where ever do you get these ideas? So crazy I will try it because I trust you. You have never failed me yet. My family loves your recipes; they work perfectly every time and they are sooooo good!
These little nuggets of beauty that are Chef John's creations Are filled with soul and transmit inspiration He's got the chops, the roasts and steaks And the balls to show you his mistakes He does it for free and he does it with glee And often as not with so punningishly
I don’t know what you’re talking about, chef John. I had cauliflower pizza just recently for the first time, and it was the best pizza I’ve ever eaten.
where's the LOVE button? I like Cauliflower. I've tricked my husband into eating mashed cauliflower many times. Has a subtle taste but it's pretty good. Clean eating is much more important in our house. Thanks for the video!
Because of some health issues with my young son, our family is doing the Keto Diet. One of my biggest fears, was not being able to cook with chef John, but alas, this recipe will work. Thanks!!
Made this last night, crust was much better than others I have tried, Getting the excess water out of the cauliflower made all the difference! The other recipes I have tried didn't do that, crust was firmer and much tastier!
Just made this last night and it was ridiculously good! I modified it a tad and put twice as much cheese so you know it was amazing! I omitted the goat cheese since I didn't have it on hand. I topped it with onions, bell peppers, mushrooms and Trader Joes Veggie Pizza Burger patties, crumbled up. Let's just say my family gobbled it up and there were absolutely no leftovers. I've reviewed lots of cauliflower pizza crust recipes out there and I think cooking the cauliflower first helps to draw a lot of the water out + actually squeezing the water out in the towel helps to create a much crisper crust, if that's what you're going for. After cooking the crust, we then flipped it like you said, but transferred it to a pizza pan with the small wholes in in to hopefully help the crispy factor. Next time we'll def have to make a much bigger pie! Thanks for a great recipe!
Put a lot of olive oil on the pan you transferred to, and you'll get a very crispy bottom on the crust. You can use a cookie sheet instead of your pizza pan with holes. It will work much better.
This is the best looking cauliflower dough I've seen. I've hesitated to make it because no one can ever pick up a piece to eat it. Definitely going to make it your way,
I made this the other day with a little more mozarella cheese in the batter and no goat cheese. I also didn't cook the cauliflower before baking it - I just had my boyfriend squeeze it like there was no tomorrow. Worked out perfectly! Also had to change the baking sheet when I flipped it, but there was no problems picking it up and eating it like normal! It turned out amazing! :D I also mixed in some good chilli powder and crushed garlic to the crust!
Love this so much!!! Thank you! I just made cauliflower crust and it came out SO limp! The site I was using failed to mention squeezing the life out of the cooked cauliflower flour! I'll be doing this again this weekend and I look forward to being able to pick up my pizza instead of eating it with a fork! =D
I have watched this video several times and was awesomified because it was the best out out there. NO One was cooking the cauliflower or prepping it like this, so I was hopeful. So, tonight (as I type this) my crust is pre-baking! Though, I changed up/added some texture ingredients to the recipe. One reason is to stretch out the recipe size, and the other to get a more roasty solid texture. I like crunch!
Literally... Whenever my anxiety or insomnia overtakes me, Chef John's voice brings me back down to reality in the present. His voice is so soothing that all therapists should study his technique.
Tried your recipe today and it was a hit!!!! We barely tasted the cauliflower on the part where the topings were. Will make this again for sure (even though I found it a little time consuming)
Ok you are brilliant. Thank you so much for this. I have trawled through alot, alot of videos trying out cauliflower pizza crusts but yours is by far, by far the easiest and most superior of them all
me: hey, so we're still on for dinner at mine? guests: yes ! me: ok, good. we're having cauliflower. guests: something came up, looks like were going to have to postpone.
I made the serious eats modern mac & cheese, but sub'd cauliflower and brought it to a gathering. It was a winner. The bacon I added to it probably helped.
I just made this & it came out great! Although I made it a traditional pie using one cauliflower head. I think my next food experiment will be w/a sicilian pie instead using two heads. For more cauliflower 🍕 more toppings! Thanks Chef Jon!
THANK YOU for saying too much sauce ruins the pizza - I hate it when all my toppings slide off with a layer of wet tomato gunk this looks so good - think I will give it a try
You are the youtuber that makes me laugh the most and you're thing isn't even comedy it's food! This was hilarious and awesome, now i know what to do with my leftover cauliflower rice tomorrow
finally it worked perfectly, thank you!!! though I have to say, it took me a way bigger cauliflower (almost twice as big, planned to do a whole sheet, but also ended up with a normal Pizza) and only 20 minutes of baking time for the crust... guess the recipe depends heavily on how hard you squeezed out the water... keep you eyes on the dough guys!
but its not pizza... ive tried it it tastes nothing like pizza. its like he said, "dont tell your friends theyre coming over for pizza, tell them theyre coming over for cauliflower"
Can't wait to try this! I've always hated the taste of bread (yest and flour), so I've had a love hate relationship with pizza. This looks so perfect to try!!
leftyla As she's said multiple times, she doesn't always use her actual dehydrator all the time because the majority of people who aren't already living a raw vegan diet don't have one. She makes recipes that are meant to encourage people to give the lifestyle a try, even if they don't have all the fancy appliances. But she does say that if you've got one, you can use it instead of the low temperature oven she usually demos on. So her recipes aren't always technically "raw". So what? She admits that not everything she does is what others in the raw food community consider "raw", but her main audience isn't people who ARE raw, but rather those who might like to give it a try without being super intimidated.
leftyla You don't understand the concept of raw vegan. She has explained on the channel that in order for something to be considered raw vegan you have to keep for under a certain temperature.
+AtThe Whiskey You need water to cook it. I guess uncooked cauliflower isn't soft enough and won't stick, and it'll be too liquid if you don't squeeze out the water afterwards.
On another channel the guy just dried it out in a pan (dry) on a very low flame/heat and then simply added the egg and grated parmesan to it. As long as you keep the flame low it should work. I presume Chef John's technique makes it more malleable like a traditional dough. He pre-cooked the 'dough' first as well.
