From 22b576ed395c629111ec358d22eaff76035b886c Mon Sep 17 00:00:00 2001 From: Mallory McEacharn Date: Thu, 17 Sep 2026 07:17:48 +0000 Subject: [PATCH] Add Experimenting with Cauliflower Pizza (and the Diabetes Effect) --- ...with-Cauliflower-Pizza-%28and-the-Diabetes-Effect%29.md | 7 +++++++ 1 file changed, 7 insertions(+) create mode 100644 Experimenting-with-Cauliflower-Pizza-%28and-the-Diabetes-Effect%29.md diff --git a/Experimenting-with-Cauliflower-Pizza-%28and-the-Diabetes-Effect%29.md b/Experimenting-with-Cauliflower-Pizza-%28and-the-Diabetes-Effect%29.md new file mode 100644 index 0000000..6a03613 --- /dev/null +++ b/Experimenting-with-Cauliflower-Pizza-%28and-the-Diabetes-Effect%29.md @@ -0,0 +1,7 @@ +
Ah, pizza… the complex carby food that so many of us in the Diabetes Community hate to love, and vice versa. The [blood sugar](https://www.google.co.uk/search?hl=en&gl=us&tbm=nws&q=blood%20sugar&gs_l=news) effect is almost always an adventure, one that can be hit or miss depending on how well-versed we are in that ever-so-tricky Pizza Bolus. But with lower-carb options becoming more mainstream, it’s almost like we’re witnessing the birth of a new era of Pizza and Diabetes… Enter cauliflower pizza, which started out with Pinterest creations and has exploded in just the past couple years throughout the food industry - especially in 2017 with new brands being launched and some big-name retail and online stores getting in on the action. My wife and [GlucoLife Online](https://www.xn--3dkvalq0cx455coz1c.com/wiki/index.php/%E5%88%A9%E7%94%A8%E8%80%85:LanElsass29) I have been experimenting in the kitchen quite a bit more with lower-carb food choices, making several cauliflower pizza meals lately that swap out the traditionally high-carb, starchy flour crusts for those made with this versatile white veggie. It’s ranged from our own homemade crusts created with a head of organic cauliflower, to taste-testing pre-made boxed crust varieties.
+ +
We’ve tried everything from square to circle, thin crunchy crust and thicker, chewy crust. Whatever your preferences, pizza can be a lot of fun - from simple cheese and pepperoni, to pies loaded up with a mixture of fave toppings like pepperoni, mushroom, peppers, olives, chunks of meat, bacon, or even ham and pineapple. And of course, melted cheese all over the top. OMG, PIZZA! My mouth is starting to water just writing this. When we were ready to take the plunge and try turning a head of cauliflower into something resembling pizza crust in our own kitchen, we discovered there’s no magical "best practice" recipe. But one that caught my eye came from a Diabetes Daily Grind post by fellow T1 Amber Clour. There are dozens more [GlucoLife Online](https://skidawaytimes.com/advert/post-prandial-blood-sugar-test/), but this is the one we’ve used and come to trust in our homemade creations. The full recipe is here, and the single head of cauliflower needed (we use organic, but that’s not required) is the crust of the story…
+ +
🙂 All told, it takes maybe 40 minutes from start to finish with prep-time included. Preheat oven to 425 degrees. Wash and dry the head of cauliflower. Cut off the florets, and put them in a food processor for about 30 seconds. Put the "cauliflower snow" into a microwave-safe bowl, cover and heat for about 4 minutes. Let it cool. This heating will make it wet, so now the fun part - wrap it up in a towel and take out your aggression on it! Seriously, wring out the wetness any way you like. This may take some time, but you want it to be as non-watery as possible to ensure a chewy pizza crust that isn’t crumbly. Mix the cauliflower with all the other ingredients in a bowl, and once that’s done use your hands to form the dough into whatever pizza crust shape you want. We put parchment paper down on a baking sheet, and use it to create a relatively thin layer.
+ +
Total bake time is anywhere from 22-30 minutes, depending on your preference for a crunchier crust. We bake for 15 minutes, flip it when it’s a nice golden brown, and then bake for another 10 minutes. Handy tip: since the cauliflower crust can break easily, we’ve started using an extra baking sheet, putting that on top for an easy flip. This has helped us make more flawless, circular crusts! Now it’s time to add whatever toppings you like! My wife and I actually have different pizza preferences so we do half-and-half - just cheese and [GlucoLife daily glucose support](https://skidawaytimes.com/advert/post-prandial-blood-sugar-test/) pepperoni on half, and for [daily metabolic support](https://skidawaytimes.com/advert/post-prandial-blood-sugar-test/) me everything - olives, mushrooms, bacon, and so on. Add the sauce and then stick it back into the oven for 5-7 minutes until the cheese is beautifully melted and bubbly. Of course you can opt for vegetarian or vegan options for the toppings, but that’s not something we personally do, so I’ll leave it up to everyone’s own preferences and Google skills to explore.
\ No newline at end of file