Cauliflower Dough for Pizza and Pastry


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.

Cauliflower Pastry Dough

Straight to Recipe


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)

Ingredients to make cauliflower dough


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.

Tools to make cauliflower dough

 


Recipe

Basic Cauliflower Dough for Pizza and Pastry



Print Recipe Card

Ingredients

Steps

Preheat oven at about 375 F.

Chopped fresh cauliflower

Cut cauliflower into small pieces to better fit in food processor.

Cauliflower in a food processor

Work in batches and not over filled the container.

Finely chopped cauliflower in a food processor

You will get a better, more even consistency instead of lower portion chopped too fine and became watery.

Close up of finely chopped cauliflower

Look how nice this look. : )

Cauliflower in a food processor

Put the chopped cauliflower in the large mixing bowl and continue to work in batches.

Cauliflower flour

Texture of cauliflower flour

Chop the cauliflower not coarser than this.

adding almond flour tp cauliflower flour

Add almond four or coconut flour.

Adding herb de provance to cauliflower flour

Add herb de Provence.

Add mozzarella cheese.

Eggs in cauliflower flour

Add eggs.

Cauliflower dough

Mix well all ingredients and form a dough shape, as shown in the above photo.

Cauliflower Pastry Dough

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.

Baking supplies

Lightly oil the parchment paper.

Placing cauliflower dough on cookie sheet

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.

Cauliflower dough

Place another oiled parchment paper over the dough.

Rolling out cauliflower dough

Use a dough pin to flatten and even out the dough.

Cauliflower dough in a baking tray

Place the dough back into the baking sheet.

Prick cauliflower dough with a fork

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.

Cut out baked cauliflower dough

I use a cookie cutter to cut out different shapes.

Baked cauliflower dough

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

Baked cauliflower dough

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

Cauliflower Dough for Pizza and Pastry

Print Recipe
Cooking Time: Prep: 30 min, Baking: 40 min

Ingredients

  • 3 Eggs

  • 1 Fresh cauliflower, cut into small pieces
  • Plenty of Herb de Provence
  • 1/3 cup of Almond flour or coconut flour for every 3 cups of uncompressed cauliflower flour.
  • 1/3 cup of fresh mozzarella cheese, crumbled into small pieces, for for every 3 cups of uncompressed cauliflower flour.

Instructions

1

Peheat oven at about 375 F.

2

Cut cauliflower into small pieces to better fit in food processor.

3

Work in batches and not over filled the container.

4

You will get a better, more even consistency instead of lower portion chopped too fine and became watery.

5

Put the chopped cauliflower in the large mixing bowl and continue to work in batches.

6

Chop the cauliflower not coarser than this.

7

Add almond four or coconut flour.

8

Add herb de Provence.

9

Add mozzarella cheese.

10

Add eggs.

11

Mix well all ingredients and form a dough shape, as shown in the photo.

12

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.

13

Lightly oil the parchment paper.

14

Here is the easiest way I find to shape and bake this dough.

15

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.

16

Once the dough is spread on the baking sheet, slide the dough and place it on the counter top.

17

Place another oiled parchment paper over the dough.

18

Use a dough pin to flatten and even out the dough.

19

Place the dough back into the baking sheet.

20

Now, use a fork and prick all over the dough to prevent the dough puff up.

21

Believe me, it will puff up if you skip this step.

22

Bake the dough for at least 40 minutes at 375 F.

23

Adjust according to your moist or crispier dough preference.

24

You can crumple cheese smaller and mix them more evenly. I have an affinity for rustic home cooking look.

25

This dough freeze well in a rectangular stainless tray with parchment paper between them. They deforest quickly just before you want to use them.

26

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.

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