Cauliflower Pizza – Low Carb Pizza Crust
Cauliflower pizza is often preferred over the fathead pizza recipe because it is less calorically dense. Cauliflower is a fantastic vegetable on the ketogenic diet due to its low caloric content, high fibre content and dense amounts of other vitamins and minerals included in its macro and micro nutrient profile.
The best low carb pizza crust really comes down to your own preference. Fathead pizza bases make great thin and crispy bases, whereas cauliflower pizza crusts are similar to a traditional medium based pizza crust. Prior to going ketogenic, if you ordered either of those two bases, you’ll now know which type of pizza crust you will enjoy the most. Its that simple!
Cauliflower dough is a little complicated the first time you try it. Let me make the mistakes for you. You need to make sure that you drain all the water from the riced cauliflower by squeezing the contents through a cheesecloth or tea towel. The more water you can remove from the pizza, the crustier and more firm the pizza will be.
You also need to cook the base for a longer amount of time compared to the fathead pizza base. It needs to crisp up before the toppings are added, so that the crust is crispy and not sloppy.
Pizza wouldn’t be complete without fresh mozzarella, Italian tomatoes and basil.
When I travelled to Italy, it really made me realise how many toppings should go onto a pizza. In Australia (and in other countries I’m sure) pile the toppings as high as possible.
In Italy, the pizza is topped with less ingredients, but the quality outshines anything I’ve ever eaten before. The Italians definitely have quality over quantity down pat!
Traditional Italian Pizza – Cauliflower pizza
Traditional pizza is made inside s red-hot round pizza oven in temperatures exceeding 500 degrees Celsius!
Authentic Neapolitan pizza is typically made with San Marzano tomatoes, grown on the volcanic plains south of Mount Vesuvius, and mozzarella di bufala Campana, made with milk from water buffalo raised in the marshlands of Campania and Lazio. This mozzarella is protected with its own European protected designation of origin.
Other traditional pizzas include pizza alla marinara, which is topped with marinara sauce and is allegedly the most ancient tomato-topped pizza, pizza capricciosa, which is prepared with mozzarella cheese, baked ham, mushroom, artichoke and tomato, and pizza pugliese, prepared with tomato, mozzarella and onions.