Califlour pizza

well, obviously

You don't put sugary tomato sauce on a pizza, and every BBQ sauce I have seen has been sugared up.

No, but it makes it taste better and have better structure according to most opinions I have heard.

you can make your own bbq sauce with a tomato base and less added sugar if you want. the bottled stuff really is a syrup.

cauliflower crust is easy as fuck but i've always found it a ballache to make a substantial amount of it because you need a fuckton of cauliflowers.

it tastes great in any case. but most recipes for it involve cheese and eggs and shit so it's hardly 'low calorie'

BBQ sauce without sugar tastes like trash.

Haven't been able to get the right viscosity with homemade BBQ sauce, it just comes out like a salad dressing or a soy sauce.

I used 2 eggs (160 cal )
1/2 cup grated Parmesan ( 216 cal )
3 cups of grated cauliflower (75 cal )
Thats 450cal for the crust, and it has some nutritional value unlike flour. I havent shaped the pizza yet but I think it'll be preety big.

That's how it should be, sweet bbq sauce is terrible and ruins the food. Try cornstarch to thicken it or something.

UPDATE: It filled up one of these giant trays I bought, so it's rather large. ( I dont have a pizza pan, hopefully it wont stick to this and ruin the pizza )

My wife has made it before. Make sure you really get all the liquid out of the cauliflower for a crisp crust.

Finished product

Obviously the most important part here is the crust. Is it good?

The crust is great, It makes up most of the flavor for the pizza. The thing is its not crusty/hardened like pizza is. it has more of the texture of a wrap. I'm probably going to use this recipe again but for a stromboli/sandwhich.

>low calorie
>BBQ Sauce

you realize that shit is like 2grams of carbs per tablespoon right? (i.e. liquid HFCS)

>low calorie
>cheese

This Fuckin guy

it adds a lot of flavor for a little amount though. A thin bbq spread will go a long way.
I used low-fat cheese and didint use that much. I used like 1/2 of what the recipe initially requested and it still turned out gr8.

Maybe try broiling it before adding toppings to cook again.
How did the crust taste compared to a regular pizza crust?

wow so healthy pffftttttttttttttt

It tasted better than regular pizza crust, I put a lot of italian seasonings and garlic on it though. I think using this for bread sticks would be great aswell.
The goal isint health it's to make a lower calorie pizza. And it is much healthier than regular bread which has no nutrition.

If you're looking to lose weight, maybe do a Keto thing instead of/in addition to low Calories? I know Cauliflower crust is keto friendly, but I like the fuckin' Fathead pizza.

Thanks for the thread op. Never heard of cauliflower for pizza but i dont lurk here much. Im gunna try it myself tomorrow

I keep track of my calories and never go over my limit. The thing is, regular pizza is not very filling and is very dense in calories. This is pretty filling and the entire pizza I made was 700 calories. ( I went light on the cheese topping ). The pizza was preety wide aswell, it was like 1.5feet long and 8 inches wide ( I used some baking tray ). I have tried keto before but I never really got past keto flu it was too brutal and I could barely go to the gym. Plus its easier to diet with carbs for me since a lot of fruit/vegtables have low calories and are very filling.
No problem. The weird thing is it doesent taste anything like cauliflower. The crust has somewhat of an eggy texture to it, maybe 2 eggs was to much. I reccomend putting your favorite seasoning into the mixture aswell ( I used italian seasoning mix and some garlic and it really stood out ) .

holy fucking KEK is this a joke? It looks like shit

I know, I used a cake baking tray ( didint have a special pizza tray ). It wasent even non-stick so it didint turn out preety, but it tasted preety good.

I did some research and found other ways to make a crust besides cauliflower
Sweet potato - youtube.com/watch?v=ui6OYR1kcLs
Zucchini - youtube.com/watch?v=fDRhRD7o2jM

>Low calorie alternative to pizza
I've never made cauliflower pizza 'cause it looks like such a fucking hassle.
I just use a tortilla as a base, the brand I use is only 60 calories.
I know pic related probably doesn't look too appetizing in comparison to an actual pizza, but it was still good.

Just made my first batch of pizza dough, waiting for it to cold ferment for the next 24-48 hours is going to be a bitch.

Bought a gas fired pizza oven from shartmart that I am dying to test out.

>Vegan
>le cherry pick studies ignore swathes of modern science meme
>le my diet is so healthy I need to be extremely thoughtful and careful to make sure I get all the essential vitamins and fatty acids and proteins!

>somebody thought that they could eat only zucchini for dinner

>shredding zucchini and making a weird zucchini bread
Why not just halve a big zucchini,scoop out and save the guts, then slather the empty zucc with marinara, mozzaella, and throw some toppings in?
It'll hold together and sounds texturally superior.
You could also do so with eggplant.

Some people are just masochists.

Sometimes you should just skip out on a food if the alternative is this nasty.

>it adds a lot of flavor

stay fat then, fattie.

Im 14% Bodyfat

...

I've made a cauliflower pizza as well and I think it turned out great! The trick is to get all the moisture you can out of the cauliflower before bonding it with the egg and cheese. I do this by squeezing out the liquid in my puréed cauliflower with a cloth then sautéing out the rest of the moisture. Then you HAVE to bake the rolled out crust before topping it. If the crust hasn't set, the toppings will turn it soggy. I though it tasted like any good thin crust pizza; there is no way you're going to get any thick crust American style pizza with cauliflower. Pics related, I topped with homemade san-marzano tomato sauce. Mozzarella, prosciutto, and fresh basil on one, mozzarella, onions, olives, and anchovies on the other.

Could you make the crust without the cheese though?