Cauliflower Crust

• Used as a gluten-free pizza base: Cauliflower crust serves as a healthier substitute for traditional wheat-based pizza dough, providing a lower-carb and gluten-free foundation for various pizza toppings.
• As a low-carb alternative to bread: People use cauliflower crust for flatbread, sandwiches, or wraps.
• For making keto-friendly appetizers: Cauliflower crusts can be cut into smaller pieces and topped with cheese, vegetables, or meats to create delicious and satisfying keto-friendly appetizers.
• As a base for quiche or tarts: Pressed into a tart pan, a cauliflower crust provides a savory and gluten-free base for quiches or savory tarts, offering a lighter alternative to pastry crusts.
• As a substitute for tortilla in quesadillas: The cauliflower crust can be used instead of tortillas to make quesadillas for a low-carb option.
• To make cauliflower breadsticks: Cut into strips and baked, cauliflower crust can transform into crispy and flavorful breadsticks, perfect for dipping in marinara sauce or other sauces.

• Lower in carbohydrates than traditional pizza crust.
• Good source of fiber for digestive health.
• May aid in weight management due to lower calorie content.
• Gluten-free alternative for those with gluten sensitivities.
• Provides vitamin C, an important antioxidant for immune function.

Cauliflower crust, whether homemade or store-bought, is best stored in the refrigerator to prevent spoilage. If you are not using it immediately, wrap it tightly in plastic wrap or place it in an airtight container to maintain its freshness and prevent it from drying out. Consume within 2-3 days for optimal quality. For longer storage, you can freeze the crust. Wrap it securely or place it in a freezer-safe bag, removing as much air as possible. Frozen cauliflower crust can last for up to 2-3 months.