How to make cauliflower pizza crust without using parmesan cheese?

I want to make cauliflower pizza crust for keto diet, but all the recipes I have seen on internet require a lot of parmesan cheese, which is too expensive for me.

So I want to look for a cheaper alternative of parmesan cheese to use in cauliflower pizza crust. Can someone suggest something?

Following edit is mostly copied from edit suggested by @NSGod, his/her edit was already rejected by someone senior on forum, so I couldn't mark it as approved. So I am posting this little note to give credit where it is due. Thank you.

An example recipe from https://www.foodnetwork.com/recipes/katie-lee/cauliflower-pizza-crust-2651381 is:

Ingredients:

1 head cauliflower, stalk removed
1/2 cup shredded mozzarella
1/4 cup grated Parmesan
1/2 teaspoon dried oregano 
1/2 teaspoon kosher salt 
1/4 teaspoon garlic powder 
2 eggs, lightly beaten

Directions:

In a food processor, chop cauliflower to a fine consistency. Steam cauliflower and then drain thoroughly. In a bowl, combine the cauliflower with the mozzarella, Parmesan, oregano, salt, garlic powder and eggs. Transfer to the center of the baking sheet and spread into a circle, resembling a pizza crust. Par-bake for 20 minutes @ 400 degrees F, then add toppings and bake for another 10 minutes.

Best Answer

As far as I can tell from the recipe, the parmesan cheese is included mostly for flavor, plus a little crispiness as suggested in a comment. The mozzarella and egg are what keep the base together.

Omitting the parmesan altogether should work. You can substitute any hard(er) cheese. I would also recommend breadcrumbs if cheese is too expensive, but that will probably not fit in the Keto diet.

As a final note: the recipe calls for 1/4 cup of grated parmesan. Given a quick search for the density of grated parmesan, this comes to about 25g (less than 1 oz.) of cheese. This does not seem like a lot to me, although you might disagree.

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Why is my cauliflower crust not crispy?

The Secret to a Non-Soggy Crust Once your cauliflower is tender and \u201criced\u201d you'll need to squeeze out the moisture that cauliflower naturally contains. This is the secret to getting a dry crust that you can pick up with your hands. (I the same nut milk bag that I use to make almond milk to do this.)

How do you make Caulipower pizza crust?

Enjoy tasty, crispy, melty, crazy good CAULIPOWER pizza in 4 easy steps:

Preheat oven to 425\xb0F (conventional oven recommended!)

Remove crust from box, overwrap, & cardboard.

Layer crust with your favorite toppings.

Cook topped crust directly on the middle rack (no pan needed!)

How do you keep cauliflower crust from crumbling?

Dust the mat with a bit of potato starch so that the crust doesn't stick. Spoon the cauliflower mixture onto the baking sheet and evenly spread it out into a circle until it's about 1 inch thick. Transfer it to the oven and let bake for 20 minutes.

What is cauliflower pizza crust made of?

Cauliflower pizza crust is a delicious gluten-free, low-carb and keto pizza recipe. It's a simple blend of cauliflower, eggs, cheese, and a few spices that's flattened and baked into a golden crust. Freeze it for later or top it off with fresh ingredients for a healthy dinner recipe.

The Best Cauliflower Pizza Crust Recipe That Won't Fall Apart

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Images: Ragga Muffin, Sydney Troxell, Narda Yescas, Polina Tankilevitch