Cauliflower “Flour” Exists—But Should You Bake With It? I Put It to the Test
To see if the gluten-free, low-carb baking mix really mimicked flour, I baked a vanilla sheet cake. Here's everything that ensued.
Comparing cauliflower crust to a traditional pizza crust is like comparing apples to oranges. They're two entirely different products that are only the least bit similar because of the sauce and cheese piled on top. As our food director would tell you, it's about managing expectations. You can't go into your first bite of cauliflower crust expecting the chewy, bubbly, brick-oven-fired version.
But if you enter the world of cauliflower-based creations with your glass half-full, treating it as a nutritious, low-carb, paleo-friendly substitute to rice that can be transformed into pretty good tots and crispy pancakes, you might just become a believer.
Because of this, cauliflower rice has transitioned from something you make at home on your box grater to a product available in grocery stores and restaurants nationwide. Buy it in the freezer aisle from Green Giant or in the refrigerator section at Trader Joe's—or order a cauliflower crust at California Pizza Kitchen. And now, fill your baked goods with cauliflower with a new