Cauliflower pizza crust vs regualr pizza crust


I’m curious about cauliflower based pizza crusts.

According the nutritional facts on the caulipower website each slice has 13g carbs

And a grand slam from pizza 73 has 20g carbs

why wouldn’t i just eat the real thing instead?

(Taleisha Collins) #2

Is that carbs minus fiber? Net carbs is generally how ppl measure.
When I was first starting I was really restrictive - I only counted carbs and didn’t subtract the fiber. That was hard.

If your local stores have it… check out Real Good brand pizza - found in the “health” section - lol, if there is a health section of the grocery store, what does that make the rest of the store?

Hope this helps. If all else fails… try fathead dough. Super easy to make, and really close to “real” dough.

(Ken) #3

Just make your own. One half cooked, mashed cauliflower, and one half mozzarella cheese. Mix, form, and sprinkle with pizza seasoning right before cooking. Cook in a 450 oven until lightly browned. Then use like a regular crust.

I usually make several at a time and freeze’em.

(Robert C) #4

This is a question about the lesser of two evils (because both are processed foods and neither is about incidental carbs in vegetables).

Given that you should not be eating either of these - which to choose?

I would go with what tastes best.

The reason I say that is because I am assuming that if you eat the one you really want - you can keep a bargain with yourself that it will be a long time (weeks) before you have anything like it again.

If, instead, you try to go with the one that is technically closer to keto (low carb) you may feel like you are close enough to keeping with the WOE and allow it often. Similar to people on a low fat diet eating 1000 calories worth of fat-free cookies while still following their diet’s guidelines (i.e. if these people instead ate one “real” 200 calorie cookie - they would be much better off).

Note: The “Cauliflower pizza” is made of Cauliflower, Brown Rice Flour, Cornstarch, Water, Tapioca, Sunflower Oil, Extra Virgin Olive Oil, Sugar, Egg, Xanthan Gum, Yeast, Salt, Vinegar, Baking Powder (Sodium Acid Pyrophosphate, Sodium Bicarbonate, Corn Starch, Monocalcium Phosphate).

(Ron) #5

Just do this one. :stuck_out_tongue:

(matt ) #6

There’s always this.

(neil) #7

I tried making cauliflower-based pizza a la Dr Berg :

I’ve got to say, it turned out far better than I thought it would. Absolutely delicious!
Here it is fresh out the oven:

It’s maybe a bit too brown around the edges, but next time I’ll adjust the timing to suit my oven.


Better option IMO 9net carbs for the (whole) crust pluscwhatever toppings you choose and its really good. Like a crispy thin crust pizza