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I just made this and it far exceeded my expectations for the floppy, soggy looking cauliflower crust I keep seeing around the internet.I substituted about 3/4 cup chickpea flour (plus more for dusting) for the masa. I got a pretty wet and sticky dough, but I just took my time shaping/rolling it out carefully to get it even and it cooked and dried out beautifully. Tearable and foldable texture. We are just doing carb avoidance, so gluten is not a factor, but this is gluten free and much more nutritious with the chickpea flour, and easier to do than a regular pizza dough. Sometimes you just need that pizza fix! thanks!
I need a no carb version, too!
Skip cornstarch and add almond flour instead of corn flower
This is perfect except I need to use an egg replacement for my husband, is this possible?
For an egg replacement I would give a flax egg a try. Combine 1 tablespoon of ground flaxseed (meal) with 3 tablespoons of water. Stir, allow to sit and thicken for 5 minutes, then add into the recipe instead of the egg as directed in the recipe.
Hello – sounds amazing – can you freeze the part baked crusts for future use?
Yes, you can freeze the par-baked crust. Allow it to cool to room temperature and then freeze on a sheet pan on top of a piece of parchment paper. Once frozen, wrap in plastic and then in foil. You can then bake the pizza straight from the freezer with toppings, you may need a few additional minutes of baking. The crust can also be fully defrosted, topped, and then baked.
I would also like a grain free version! Will look forward to that!
The cauliflower crust is meant to lower carbs and the use of corn flour totally negates that.
Hi, Buford! Thanks for the comment! This recipe is intended more for the gluten-free crowd than the low-carb crowd. I’ll add a low-carb version to our “to do” list!