Greetings! Iris here. I have adopted to a strict no sugar and low carb diet due to elevated blood sugar level since Dec. 2018. To curb our doughy cravings, we came up with this super versatile low sodium cauliflower dough recipe for pizza and pastry.
Shopping List l Tool List l Tips & Tricks l Videos l Recipe l Print Recipe
Initially, I thought it would be difficult to curb my sugar and carb intake since I was always crazy about bake goods and absolutely love decadent sweets. Looking back six months later, it was actually easier than I anticipated. I will write a post and share the experience here soon.
For now, let’s delve into the details of making this delicious low sodium cauliflower dough. This recipe is the foundation to make a flavorful low carb, low sodium, no salt added dough. There are endless possibilities to create variations with different herbs and seasonings. You can get creative where to use it and have fun with the presentation. Most importantly, it will give you uncompromised flavors.
Here is how to get started with the basic, our low sodium and no salt added version of the cauliflower pizza dough recipe, referenced and modified from the version on SugarFreeMom.com. We love it and we hope you will too.
Happy baking.
Here is the list of the Tools and Ingredients we used to make this dish.
Follow with the steps how we made this dish.
Let us know how your turned out if you made it.
Click here for Recipe Card.
Shopping List
3 Eggs
1 Fresh cauliflower
Plenty of Herb de Provence
Almond flour or coconut flour
1-2 Fresh mozzarella cheese, low sodium (3% or less per serving)
Tool List
A large mixing bowl, I like stainless steel bowls in general.
A food processor, I prefer smaller hand held type as shown in the photo even if I have work in batches.
A cutting board, colors are options. It is just fun to have color code cutting board for cooking.
Your favorite vegetable knife, I like to use 2 different sizes, as shown in the photo.
Spatula, again, I like using two different sized
Parchment paper
Baking sheet
Baking sheet wire rack, options. This will help to bake the dough crispier.
Measuring cups, for this recipe, you will need only 2 sizes: 1 cup and 1/3 cup.
Recipe
Basic Cauliflower Dough for Pizza and Pastry
Ingredients
Steps
Preheat oven at about 375 F.
Cut cauliflower into small pieces to better fit in food processor.
Work in batches and not over filled the container.
You will get a better, more even consistency instead of lower portion chopped too fine and became watery.
Look how nice this look. : )
Put the chopped cauliflower in the large mixing bowl and continue to work in batches.
Chop the cauliflower not coarser than this.
Add almond four or coconut flour.
Add herb de Provence.
Add mozzarella cheese.
Add eggs.
Mix well all ingredients and form a dough shape, as shown in the above photo.
You can spread the dough in baking forms, as shown here. Just make sure the baking forms you use allow you to remove the baked dough easily as dusting flour over butter or oil don’t work as well as they do with traditional dough.
Lightly oil the parchment paper.
Here is the easiest way I find to shape and bake this dough.
Spread the dough on the baking sheet with parchment paper under. The dough is moist and does NOT stick like the traditional dough so just do the best to spread and even the dough on the baking sheet.
Once the dough is spread on the baking sheet, slide the dough and place it on the counter top.
Place another oiled parchment paper over the dough.
Use a dough pin to flatten and even out the dough.
Place the dough back into the baking sheet.
Now, use a fork and prick all over the dough to prevent the dough puff up. Believe me, it will puff up if you skip this step.
Bake the dough for at least 40 minutes at 375 F.
Adjust according to your moist or crispier dough preference.
I use a cookie cutter to cut out different shapes.
You can crumple cheese smaller and mix them more evenly. Mine showed my affinity for rustic home cooking look.
This dough freeze well in a covered rectangular stainless tray and with parchment paper between them. They deforest quickly just before you want to use them.
Tips & Tricks
Re-bake the cut outs with a baking rack here or before you add toppings. This will help to keep the dough stay dry especially if the toppings are juicy or creamy.
Recipe Card
Peheat oven at about 375 F. Cut cauliflower into small pieces to better fit in food processor. Work in batches and not over filled the container. You will get a better, more even consistency instead of lower portion chopped too fine and became watery. Put the chopped cauliflower in the large mixing bowl and continue to work in batches. Chop the cauliflower not coarser than this. Add almond four or coconut flour. Add herb de Provence. Add mozzarella cheese. Add eggs. Mix well all ingredients and form a dough shape, as shown in the photo. You can spread the dough in baking forms, as shown here. Just make sure the baking forms you use allow you to remove the baked dough easily as dusting flour over butter or oil don't work as well as they do with traditional dough. Lightly oil the parchment paper. Here is the easiest way I find to shape and bake this dough. Spread the dough on the baking sheet. The dough is moist and does NOT stick like the traditional dough so just do the best to spread and even the dough on the baking sheet. Once the dough is spread on the baking sheet, slide the dough and place it on the counter top. Place another oiled parchment paper over the dough. Use a dough pin to flatten and even out the dough. Place the dough back into the baking sheet. Now, use a fork and prick all over the dough to prevent the dough puff up. Believe me, it will puff up if you skip this step. Bake the dough for at least 40 minutes at 375 F. Adjust according to your moist or crispier dough preference. You can crumple cheese smaller and mix them more evenly. I have an affinity for rustic home cooking look. This dough freeze well in a rectangular stainless tray with parchment paper between them. They deforest quickly just before you want to use them. Re-bake the cut outs with a baking rack here or before you add toppings. This will help to keep the dough stay dry especially if the toppings are juicy or creamy. Cauliflower Dough for Pizza and Pastry
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Ingredients
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