After going through my 2nd processor this year alone, I wanted to try something a little more durable and more importantly, a food processor that I wouldn’t have to replace a few months in. I’d rather pay a little more for something that’s going to last a life-time, rather then skimping out and having to spending more down the line.
I’m a simple gal, so I just wanted something that will processor my food with leaking or making a ton of noise. I didn’t really have high expectations, but after trying the Magimix 3200XL 12-Cup Food Processor by robot-coupe, my expectations skyrocketed. I did not know it’s possible for a food processor to shred, slice, puree and even juice! I fell in love with this food processor right after opening the box!
The Magimix Food Processor is produced by the French company who developed the world’s first food processor and is also the first to invent the use of multiple bowls for the kitchen food processor. Magimix offers a trio of work bowls so you don’t need to stop to wash a bowl while preparing foods. The 6-cup mini bowl is ideal for blending baby food and sauces or mincing herbs. The 10-cup midi bowl is designed for slicing and grating of vegetables, fruit and cheese and the 12-cup main bowl is generously sized for kneading dough, mixing batters, whisking egg whites and making citrus juices.
After setting it up on the counter so many thing came to mind and I wanted to start using it right away. I was making cauliflower crust pizza so I decided to test out the shredder first because that sounded too good to be true, if this thing can shred that’s it I’m in! I didn’t even have to see anything else.
I placed my block of mozzarella cheese into the valve and within 10 seconds the whole block was shredded. I was so shocked at how fast and perfect the shredding was, I saved over 10 minutes of shredding time right there!
seriously, this food processor is a pro! good bye old cheese shredder and welcome home my new kitchen helper!
Next, I processed my cauliflower for the pizza and as you can see below, it did an amazing job as well. Who’s ready to shed a few pounds this season! cauliflower pizza is great because it’s low-carb and contains no flour what so ever.
After processing the cauliflower place it in a microwave safe bowl and microwave it on high for 4 minutes. After removing it from the microwave allow it to cool for at least 5 minutes, then place the cauliflower in a kitchen towel and squeeze away. Make sure to get all the water out of it, like every last bit! I squeezed my water how so hard I ended up with an amazing ball of cauliflower. remember, the trick to making a perfect cauliflower crust is to squeeze out as much liquid as possible out of the cauliflower.Now place the cauliflower ball in a bowl and add an egg, 1/4 cup Parmesan cheese, 1/4 mozzarella cheese, salt, garlic powder (optional) rosemary and oregano. Mix it all in with a wooden spatula or your hands until a dough forms. Spread the dough out on a lightly greased parchment paper or a pizza pan like you would with regular pizza dough. Bake the crust at 500 degrees F for 10-15 minutes or until you begin to see that nice and golden color form around the edges. Remove the crust from the oven and add your toppings. I decided to go with a simple margarita pizza but you can add whatever you want. Now place the pizza back in the oven and turn on the broiler for just 3-5 minutes to melt the cheese. After the cheese has melted remove from the oven and slice. Doesn’t that look amazing! this was the first time in my life I didn’t feel bad eating pizza! Now of course this crust won’t replace my usual high-carb crust but it sure it great for times when I’m on my low-carb diets.
The whole family loved the it; Even baby Layan couldn’t stop eating! the crust was so crispy and moist at the same time and paired quite well with the marinara and cheese.
The Best Low-Carb Cauliflower Pizza Crust Recipe
- 1 small to medium sized head of cauliflower - should yield 2 to 3 cups once processed
- ¼ cup shredded Parmesan cheese
- ¼ cup mozzarella cheese
- 1 egg
- ¼ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon basil or rosemary, minced (or dry)
- ½ teaspoon oregano, minced (or dry)
- 1 cup marinara sauce
- 1-2 cups mozzarella cheese
- Preheat oven to 500 degrees F.
- Remove the stems from the cauliflower and cut into chunks, Place the cauliflower into a food processor and pulse it until it resembles the texture of rice. If you don't have a food processor, you can use a cheese grater or chop it very finely.
- Microwave the processed cauliflower uncovered in a microwave safe bowl for approximately 4-5 minutes on high. Remove it from the microwave and allow it to cool for at least 4-5 minutes (trust me don't rush this step!). After the cauliflower is slightly cooled, place it in a kitchen towel and squeeze all the liquid out of it. Be sure to squeeze as much liquid as humanly possible.
- Combine the cooked cauliflower, egg, garlic, cheese, and seasonings. Stir until a dough texture forms. Spread the cauliflower mixture out onto lightly greased parchment paper or a pizza pan in the shape of a pizza crust.
- Bake the crust for approximately 10-15 minutes (depending on your oven), or until the crust is golden and crispy. I cooked mine for approximately 15 minutes. After the crust is golden remove it from the oven and add your toppings, I used marinara sauce and cheese for a simple margarita pizza.
- Place the pizza back in the oven but this time turn on the broiler, bake for about 2-5 minutes until the cheese melts. be sure to keep an eye on it because the broiler can burn the cheese quickly.
- Slice and serve warm , enjoy!