A friend and I made this for lunch one day. A small portion with a salad or greens of some sort would make it a lunch! Yes, cauliflower crust is higher in regular pizza crust (depending on how big your slice) by 4 grams - 14 " slice of regular flour crust is 24 grams of carbs.
One site (Low Carb Pizza crust-cauliflower) claims with a nutrition label it has 14.4 carbs per serving, but gives no size. Most recipes involve adding cheese, which has carbs, Cauliflower, one head has 28-9 carbs depending on what site you read, but it takes a lot to make one small to medium size pizza crust.
Of course it doesn't taste like regular crust, but after you eat a low carb diet like I have for a year, flavor matters more in the seasoning and toppings. Tomatoes, 1 cup, have 16 grams of carbs, so you have to add that factor in. I don't mean to burst the carb bubble on cauliflower and this recipe. It is good, tastes great, and as long as you only eat one piece per meal, you're good.
I found one food site that was honest, 1 serving is 24 grams of carbs, My whole message was after my friends said cauliflower was at the level of broccoli, but it's not. Broccoli, depending on what site you find, is only 4-7 grams of carbs, that is a big difference.
This was a delicious treat for me, and I would make it again!
Educate yourself, eat smaller portions, and pass this on to the children. Obesity is growing into an even bigger (no pun intended) than you realize. Exercise (I joined a gym last night!) on a regular basis.
Update: I had my RnY bariatric surgery on Nov 19, 2014. I was heaviest at 338 lbs, and now am down to 250 lbs. I still have more to go, but am happy and healthy all around. No more diabetes, high blood pressure, and asthma is under better control.
"I experiment with Flavors"...
Elizabeth Stelling, hails from her home state of Texas and has been involved in the food industry via institutional, fast food, B&B's, ethnic eateries and other restaurants since she was fourteen. Now living n New Jersey she has ran her own cafe, teaches culinary classes, runs a small boutique catering and staffing business, restaurant consulting for NJWBO, is a personal chef and shares her love of cooking with local, organic, healthy, and natural ingredients with the community.
Chef E is a member of Slow Food and the American Wine Society, Princeton, New Jersey. She has published written works of poetry and media pieces, as well as ran Open Mics in the Princeton, NJ area.
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