Once the cauliflower “rice” is very dry, you mix it with an egg, soft goat cheese (which gives the crust a better texture than using shredded cheese), and some Italian seasonings. Someone was saying to boil it and then juice it to get all of the moisture out. I’m just now expanding into this beautiful realm of food. I created the original recipe and my ratio is 1 cup cauliflower: 1 cup cheese : 1 egg. But seriously — thank you! My daughter can’t eat eggs so tried it with a 1TBSP ground chia seed to 3TBSP water ratio. Nutritional yeast is so good on anything, I was just also thinking this would be good on the pizza! I’m so glad you enjoyed it! Yes! It looked like even less than that after squeezing it in the dish-towel, so all measurements are approximate. I first tried it at a friend’s party. ), Linda Wagner - Nutrition to Invigorate Mind, Body & Spirit, https://www.instagram.com/hashtagallergic/, http://yourlighterside.com/recipe-the-original-cauliflower-pizza-dough-2/, https://detoxinista.com/2015/09/the-easiest-cauliflower-pizza-crust/, http://www.flickr.com/photos/blackheart_asf/6803530801/sizes/z/in/photostream/, Carrot Ginger Dressing (Japanese Dressing), Best Broccoli Slaw (with Honey Mustard Dressing), Pumpkin Smoothie (tastes like Pumpkin Pie! Please read this information to better educate yourself. Leigh, Great tip about adding some almond flour. Looks good, but seems like it’s gonna be soft. I did like the flavor with the mac nut cheese, but had a hard time getting the crust crispy. until cheese melted. I posted it on my blog also (with your reference of course :)))), Hi Thanks for the awesome ideas! salt to taste. Tattooed Chef Cauliflower Pizza Bowl with plant-based pepperon built the pizza base using the freshest cauliflower florets. Costco Molinaro's Cauliflower Pizza Kit Cooking Instructions and Ingredients. Tracy, Iâve made this and it doesnât taste like goat cheese. Thanks! Chop the head of cauliflower into florets and pulse in a food processor until very finely minced--like … I loved being able to eat several pieces and not feel “blah” afterward–just satisfied ð LOVE this and it WILL become a staple in our home! I’ve sent hubby to the store for some pre-made crusts ð. It’s flavorful and simple. You’re totally right; the secret is *totally* draining the veggie. How can I make this totally dairy free. This looks amazing! Next time I will probably try to make the crust thinner to see if comes out crunchier. They’re multiple different proteins which are, again, found in both cow and goat dairy. The crust won’t be like anything else you’ve worked with before– you spread it with a spatula, and use your hands to press and shape the dough. I was nervous that I wouldn’t have enough, but I just kept on squeezing (and even changed to a second towel). Ooh, a gluten free choccie biccie? OMG, this looks so good. Actually, goats milk is completely different from cows milk – it’s hypoallergenic (for those with milk protein allergies), and many people with lactose intolerance find that it doesn’t affect them. Maybe you could try using a potato ricer. Making cauliflower pizza is straight-forward, but a little labor intensive. When I’ve tried making it before, the moist cauliflower made it much more flimsy. ð. I make an amazing zucchini crust, too, and that one’s especially moist if the veg isn’t squeezed. Mine ended up very firm and I could hold my pizza. Yes, please!!!! Megan, Dr. Seema Kanwal told me about you! It's pizza, perfected. It turned out PERFECTLY. And I found your page with these lovely pictures. Iâve been wanting to make cauliflower crust pizza for a while now but itâs so time consuming. Trying to give up carbsâ¦. I am a pizza snob (grew up in Philly) and it met my standards. Get a free 7-Day Kick Start when you sign up for my email newsletter, Your email address will not be published. Butterfat percentages vary from breed to breed, just like in cows. If you bought frozen riced cauliflower, you can skip this step and proceed to the next one. I also substituted regular mozzarella for goat. ¼ tsp cayenne pepper A must try on my list. So tonight I decided to give this recipe a try. (You can skip this step by using frozen cauliflower– read further down in this post for more info.) I make the mac and cheese according to the directions on the box only I added egg when it’s done and spread it on a pizza pan and continue like this recipe. I saw above you mentioned just leaving it out completely, so I might try that. Your oven temperature may vary so adjust the baking time & oven temperature as necessary. ð I even put all my toppings on really fast so the sauce doesn’t have much time to sink in. I love pizza too but haven’t eaten the traditional kind in a year. My spouse and I just devoured our pizza, and he thought this was as good as a “regular” pizza. Mine didn’t stay together after I baked it, but I was just as happy eating it with a fork. Karen, just out of curiosity, does it taste much like goat cheese? The texture is the driest with the soft goat cheese, though. So many useful tips on making it different ways but yours is one I’d like more info on. Please read my disclosure and privacy policy. This site uses Akismet to reduce spam. Oh my gosh! This was great — I made it without the goat cheese, and with Daiya as a topping. Preheat oven to 425 degrees Fahrenheit. The key is in the prep: bake it in a 450 degree oven without toppings, and once its crisped to your liking, add … Hi Megan By the time I was done squeezing, I had reduced an entire head of cauliflower down to a tight ball the size of my fist. I made this cauliflower crust for dinner and it was delitious! You must thaw and squeeze out the liquid from the cauliflower to get a non-soggy crust. Biccies are biscuits, cookies (I am guessing the writer is Australian; Brits use the term as well), lol Megan, I assume Dave is an Aussie.. a Biccie is just a shortened version of biscuit, or cookie, as you might call it in the US. Make sure to squeeze all the water out before baking. In short, its probably me and not the crust since it is a lot like all other gluten-free products — the consistency is way off and nothing beats a real pizza crust. We just moved, so I had to HAND GRATE AN ENTIRE HEAD OF CAULIFLOWER last night. (Seriously, it needs to be cool or you will burn the shit out of … Hmmm, I’m not sure… Doris and I tried using Agar as a vegan substitute, and it didn’t work. LOL) ð. Can I use a hard cheese substitute as not allowed to eat soft cheeses such as goat. Also loved rolling out of bed and grabbing cold leftovers or breaky. I buy 1-pound bags of frozen cauliflower, so that I don’t have to do any chopping, and then I thaw them in the fridge the night before I want to make my pizza. Turning it over and cooking it some more before you top it and bake. Hope you have better luck next time! I just made this for lunch and it was really delicious. 1 tbsp apple cider vinegar Wrap up the steamed rice in the dishtowel, twist it up, … You couldn’t even tell you were eating cauliflower. (Remember, there’s already some cheese baked into the crust, too!). For instance, if their issue is with whey proteins, switching to goat dairy could be worse as there’s supposed to be more whey in goat dairy; or it could be better as not all whey proteins will elicit the reaction. LOVE this recipe! Wow this is such a great idea and looks so good! Thanks again for sharing all the delights you learned from Doris! You make the best photo tutorials. Instructions. Wish I had a juicer to try this reverse concept. I just buy a cheap box of macaroni and cheese dinner at an egg to it and spread it on a pizza pan. (I’ve never tried it myself, but I hear it melts like real cheese.). Thanks for sharing these awesome recipes. My first attempt at a cauliflower crust was also a bit of a disappointment– though I can’t imagine grating all that cauliflower BY HAND! I’m glad to hear that goat cheese doesn’t have a goaty taste because I don’t like the taste of goat. Transfer to a large bowl. You are such a blessing! ), Once your cauliflower is tender and “riced” you’ll need to squeeze out the moisture that cauliflower naturally contains. This is a fantastic recipe. The babysitter finished it off…. (Luckily, I don’t mind eating a lot of pizza! Plus, it’s a low-carb option if you want to be able to eat more pizza without the extra bread calories. My 3 year old will not eat veggies, but he loves this pizza crust. I think you could leave out the cheese, and use slightly less cauliflower rice, for a dairy-free option (eggs aren’t considered dairy), but I’ve never tried making a totally vegan version– omitting both the eggs and cheese. I have no goat cheese, so I’m going to try some Mac Nut cheese I made…hopefully it will turn out as wonderful! Holy cow. Can this crust be made without cheese? The crust texture is a little “egg-ier” that way, but it still holds up. So, I went on the net to find a good use for the extra cauliflower that was gluten free and hopefully lower in carbs. Wow, that’s awesome!! You can see my tea towel breaking (from squeezing the water out so well, haha) & results here: https://www.instagram.com/hashtagallergic/. How to best enjoy this veggie-centric crust? ½ tsp dried oregano The Secret To PERFECT Cauliflower Pizza Crust. GREAT tip. NICE JOB MEGAN!!!! Raoâs pizza and pasta sauce is Amazing!! He couldnât tasted the goat cheese at all. Can’t wait to eat this again and again! You can try mozzarella, cheddar, or even cream cheese with similar results. Is there something else I should be doing? How do I cook my Plain Cauliflower Pizza Crusts? Try using a splatter screen, one with a metal handle. Delicious mozzarella and uncured chicken pepperoni top this cauliflower crust. I recently changed my diet to no carbs. I will give it a try. … ð, Guess what I just made! Thank you so much for sharing! Cauliflower Steaks (That Melt in Your Mouth! I have made the pizza several ways since 2008, but it seemed the more cauliflower and the less cheese, the worse it held together. (You don’t need a second piece of parchment paper after you flip it– the baked crust won’t stick to the pan after it’s been flipped.). ). I thought about buying a crust from the store but they add so many other ingredients. So I tried this with a Flax Egg (the rest of the recipe I kept the same, including the cheese), unfortunately, the crust wasn’t quite hand-eating-abled but I’m going to experiment again! Way easier than using a strainer and/or cheese cloth or just waiting it out. I mix it all in a mason jar and put the lid on and shake until mixed. I have made this pizza two times, and each time it just gets better. I will be breaking our my mini food processor to try it out! Thank you. Place frozen pizza directly on middle over rack. Bake a few minutes, then flip the crust onto the stone, peel off the parchment paper, add toppings, then finish baking. (Be careful if your cauliflower is still hot-- you may want to let it cool before handling.) You’ll have to let me know what chocolate biccies are, and I’ll try to re-create a healthy version! You want it very well mixed.) Cooking Instructions Preheat oven to 425°F (220 °C) Remove pizza from carton and remove all packaging. Aldi has an expanding line of affordable and surprisingly good organic products, including two pasta sauces (marinara and tomato&basil). Then I rinse it with cold water until it’s cool enough to handle. I’m gluten, soy & dairy free so LOVE love love & use Daiya faux cheeses all the time!! Microwave for 3 minutes or until tender. I’ve tried it that way, and if you don’t cook the cauliflower rice it actually comes out pretty soggy because the cauliflower has natural moisture inside that doesn’t get squeezed out. ð. That is so interesting! Bake for 30-35 minutes at 400F, until dry and golden. Our signature, Thin & Crispy Cauliflower Crust is topped with savory roasted zucchini, bell peppers & onions, and real Mozzarella, Romano, and Parmesan cheeses—giving you pizzeria quality fresh from your oven. I’m not sure if you can over-pulse cauliflower… it shouldn’t be like a puree, if that’s what you mean. Slice and serve warm. Or if you have some suggestions of some good pizza sauces I’ve noticed all the store bought pizza sauces I’ve used in the past have been gross. Thank YOU for the “secret” recipe ð Check it out: http://www.flickr.com/photos/blackheart_asf/6803530801/sizes/z/in/photostream/. Awesome Idea! It’s a Detoxinista weekend over here! It seemed to work. I had cauliflower pizza on Sunday. who knew that cauliflower would make a delicious pizza crust, love it. ½ tsp dried thyme It was fantastic. 6 oz tomato paste Bon Apetit & aloha! Good luck! There’s head of cauliflower in my fridge that is about to be pizzafied! Please let me know how the Mac Nut cheese works out! If you try it, please come back and let us know if the flax egg works! Cover and pulse four to six times or until crumbly and … Thanks again for the delicious recipe! Is there anything you think I could subsitute for the goat cheese? If you start with fresh cauliflower, you’ll need to steam it until tender. Place your cauliflower florets into a food processor and pulse until it resembles a fine meal. Yay for cheese cloths and potato ricers! Use a black cooking mat. Convenience. You can buy Frozen cauliflower pizza dough at Sprouts or Kroger. (You can save even more time by purchasing pre-riced cauliflower, either fresh or frozen. Here's how to make a perfect cauliflower pizza crust, for a healthy and low-carb option. (I the same nut milk bag that I use to make almond milk to do this.). Pizza crust can get stuck! Just magic, mate! I got mine in the bulk foods from Whole Foods. Affiliate Link. However, once again, lactose isn’t a single, always-the-same entity. Cauliflower Pizza Crust is an easy way to turn any pizza into a healthy pizza! Hungry for more? I want to try it but I don’t handle dairy well and my daughter is lactose intolerant. I have made macaroni and cheese pizza dough for years for my children. It won't be like any pizza dough you've ever worked with, but don't worry-- it'll hold together! They taste really nice on this pizza ! So delicious and healthy! Then I have a perfect crust. ½ tsp pepper GREAT RECIPE. ð. All you need to do is add toppings and bake at 400F, until the cheese is hot and bubbly. And cheers to Doris! I’ve had success using flax eggs with other recipes, so maybe it’s worth a shot? They are both a great way to change up pizza night! Some people may have an issue with caseins. Transfer the "rice" to a clean, thin dishtowel. Pizza is my favorite comfort food. It was pretty simple even for a first attempt. Also thought this same recipe could probably be used for flatbread for making wraps. Spotted the Molinaro’s Cauliflower Pizza Kit in the store. I’m thinking I didn’t get quite enough of the moisture out of mine, it was great, but I wouldn’t have been able to pick up a slice of it and hold it. My husband even likes it. This looks so very good,,,but I don’t do eggs or animal cheese,,,maybe vegan cheese?? That being said, this recipe is pretty darn forgiving… so your crust will probably turn out, regardless! You’re low-carb, low-cal, gluten-free and really darn delicious. I made two personal size round pizzas and had one for dinner and brought the other into work the next day. I didn’t get enough moisture out of the cauliflower. Place the cauliflower in a microwave safe bowl and add a splash of water. Bake until the crust is dry and golden, then flip it and bake longer until the other side isn’t soggy. NO eggs or cheese??? I’m sure that would get ALL the extra moisture out. If using fresh cauliflower, fill a large pot over medium heat with an inch of water. If you don’t have goat cheese on hand, many readers have reported success in the comments below using other cheeses. I couldn’t believe how good it was, no leftovers ha! Line a rimmed baking sheet with parchment paper, and preheat oven to 425ºF. I use fire roasted tomatoes. I just made my first one doing it this way. My husband and I loved it! Cook topped pizza directly on the middle rack in the center of the oven. Time-Saving Tip: I recommend making a double-batch of cauliflower pizza crusts and make one for now, and save one for later. And my pizza crust looks smaller than the one you ended up with, too. I didn’t know I was diabetic until about 6 months ago. ð This really is an awesome recipe…I have been loving your site. Bring the water to a boil and cover the pot, steaming the cauliflower until it is very tender and can be pierced with a fork. Put the mat on your pan form the pizza…. Everyone loved it and couldn’t believe it when I revealed the secret ingredient. I top mine with BBQ sauce, shredded chicken and some black beans! I use the parchment paper to make the flipping process easier. Anyway, after the failed attempt last night, I decided to scan the web to see if SOMEONE had figured out how to make this crust…well….CRUSTY — and that’s how I found your little world ð I am so excited to try this modified recipe…once I unearth my food processor from it’s box in the garage. It was OK, but after I found out how much work went into making the cauliflower crust, the whole idea lost its attraction for me. So it usually yields about 3, 10 in pizzas. I am so glad I found your site ð I made cauliflower pizza “crust” last night and…while it “tasted” good, the “texture and consistency” left something to be desired…boo. I squeezed a lot of water out so my rice was pretty dry and I could pick it up even turn it over with out braking it ! Layer crust with your favorite toppings. We loaded it with veggies and he ate 3 pieces!!! Pizza is done when the cheese is melted, slightly browned and the edges are golden-brown. I’m making it now!! I think that’s a fabulous idea. Scott were you able to try this with the pizza pan with holes?? Preheat your oven to 425 degrees f. and line a 12-inch round pizza baking tray with parchment paper. This recipe is great!!! It has different forms, and some people may find they can digest one form of it over another. (It's important that it's lined with parchment paper, or it will stick.) I think the trick is that even if you think you have squeezed enough water out, you have to keep squeezing. Once you bake it, it will be much more firm and solid. Why goat cheese for the cauliflower pizza dough? It was exactly right and you could lift each slice like normal pizza! I am sitting here eating the residue with a fork for lunch — LOL. Yes, hard cheese will work well, too– the texture will be just slightly different, but still good! I cook it the day before, strain it an then refrigerate it. Ingredients for the crust are: water, cauliflower powder, starch (corn, potato), rice flour, grated medium fat hard cheese (milk, salt, rennet, culture), sunflower oil, tapioca starch, vegetable fibers, baking powder (sodium diphosphate, sodium bicarbonate, corn starch), buckwheat flour, sugar, pea flour, natural flavoring, hydroxy-propyl methycellulose, millet flour, whole flaxseed flour, salt, and xanthan gum. Preheat the oven to 400ºF. I’ll have to give it a try and see if I can fool my husband. They work great as a “pizza stone”. Do you think it will come out more firm? I simply sprayed my pizza stone and made sure I “loosened” it completely before adding toppings. Or maybe that Ener-G egg replacement? Best Cauliflower Pizza Crust for Keto [Gluten free, Low-carb] My kids {ages 5 and 6} both gave it 2 thumbs up. And if you make any modifications, I’d love to hear about those, too. I made this for dinner last night. Then I baste it on pizza crust. Thanks for the recipe!! Bake for 40 min. Again, absolutely delicious! Then, you’ll pulse it in a food processor until it’s rice-like in texture. In a large bowl, mix up the squeezed-out rice, egg, goat cheese, and spices. i’m going to try that next time! Sharing this with everyone I know! This post may contain affiliate links. I used a half and half combo of mozzarella and parmesan. We can all learn from your experience! Bake until golden and dried out, 20 minutes. This recipe looks like such a healthy “treat” food. I had the same idea. Nicely crisped every time with the crust firm enough to pick up and eat by hand. LOVE IT!!! After straining and putting in a towel. There are rarely leftovers in my house, either. I’m totally going to try it for Friday pizza night! YESSSS! 2 tbsp grated Parmesan I am so excited about this crust! Love this idea! Remove crust from box, overwrap, and cardboard. I made this for dinner tonight. I may or may not be jumping up and down with excitement right now! Or what about garbanzo flour instead of almond flour. The definite key is to Squeeze the excess water out. I’m GF and considering going vegan eventually so this is a whole new realm to me, but this crust looks so amazing. Doris and I tried subbing Agar for the egg, and it didn’t work. My friend turned her pizza over to crisp it up. Thanks for all of your yummy recipes! I put a tea towel in a colander and pour the cauliflower out of the cooking pot. I just put the riced cauliflower in a hot pan for like 15 min on medium-high, all the moisture evaporates! Sign us up! Then add your toppings and bake for 5-10 minutes more, until the cheese is bubbling. Transfer cauliflower dough to a large bowl with the egg, 1 cup mozzarella, and 1/4 cup Parmesan and season with salt. After baking the crusts, wrap up the extra pizza crust in foil, and FREEZE it for a quick "frozen pizza" to enjoy another night! Can’t wait to try this pizza, my daughter is sensitive to wheat this will be a great for her. © 2020 CAULIPOWER | Privacy Policy | California Privacy Rights | Terms of Use. then carefully slide it directly onto the oven rack. This is the secret to getting a dry crust that you can pick up with your hands. Any crispy tips, or do I just need to use the goat cheese already! Tori, I make a good Keto friendly sauce and actually I’d eat it even if it wasn’t Keto friendly. It was tasty, crunchy and we won’t suffer from carb overload or “wheat belly” tonight! A lot of extra liquid will be released, which will leave you with a nice and dry pizza crust. Please let us know how it turns out for you! I can’t wait to make this! The family bought it frozen from the grocery store. I felt the same way about the first recipe– hope you enjoy this one!! I have to admit I was skeptical with this one(because I’m a man lol) but this recipe was awesome! LOL! I used a large head of cauliflower, which was about 6 cups of raw rice, and it shrunk down to 4 cups after steaming. Go light on the sauce, so that it doesn’t re-hydrate the crust and make it soggy, and the same goes for the cheese. If youâre sensitive to that taste, maybe add more seasonings to it. I buy both of these, and I find that the tomato&basil sauce makes a perfect pizza sauce on my cauliflower crust! And then there’s the myth of lactose not being in goat dairy. I have to say though I am still struggling to get it crispy and firm. Interesting. There must be something I can do for the egg?? I’ve also posted a Vegan Cauliflower Pizza Crust recipe, if you need an egg-free and dairy-free option. Also, if you have a juicer, you can eliminate the straining and squeezing step; cook, juice, assemble. I might have gotten it too puréed in the processor. I made the recipe a few weeks ago and right out of the oven it wasn’t as firm as it was a few hours after it came out. Thank you! This will give you crispy dough. I cannot wait to make this! that was my one big issue to serving it to others without having to tell them it was a cauliflower crust. at 400. Fit a steamer basket into the pot, then pour the raw cauliflower into the steamer basket. Wrap up the steamed rice in the dishtowel, twist it up, then SQUEEZE all the excess moisture out! Reminds me a little of some of the Thrive pizza crusts however they can’t be picked up. the cauliflower really negates the goat cheesy bite. The goat cheese just provides a nice texture and is easier to digest than cow’s dairy, but regular mozzarella should work, too! Hope it works well for you without the cheese! Outstanding! It was delicious. I may try the vegan version next time but I loved the goat cheese in this one!! I would rather do without pizza than use a cauliflower substitute. Thank you! Oh Megan! what is the calorie count for the califlower pizza. Thanks again! I’m going to have to try this very soon. lol I just took mine out of the oven after 4 minutes and will re-mix! What’s the best way to measure the cauliflower rice for accuracy? 3. Anyway I’ll let you know how it works out — and then I’ll share your site with my “bariatric world.” We weight loss surgery types are ALWAYS looking for ways to get the flavor of foods we used to love — without the calories, carbs and…well…pain! As someone who grew up on a goat farm, the only “real” difference between goat’s milk and cow’s milk is that goat milk does not have lactose. It was delicious! Use the parchment paper to flip the crust over, and bake again until the other side is nice and dry, about 10 to 15 more minutes. This is going to be a standby lifesaver to give in to my cravings. If you try this Cauliflower Pizza recipe, please leave a comment below letting me know how you like it. Add in the mozzarella, Parmesan, eggs, oregano, sea salt and pepper. LOL! We have to use a knife and fork every time to eat it as it just can’t be picked up. ½ tsp dried basil Is it possible to pulse the cauliflower too much? The next day I put it in a towel and squeeze the daylights out of it. I can’t wait for my husband to come home to see if he likes it, he doesn’t like cauliflower. The major difference is not that one milk does not have the casein the person is reacting to, but that the concentrations of the different casein’s vary wildly. ð. But even like this, so yummy. If using frozen cauliflower, be sure to thaw it completely before getting started, then continue with the following steps. Are you able to pick this pizza up in your hand? Hope it works out! Oh my word – this pizza is surprisingly delicious! thanks. 7g net carbs per ½ pizza; Grain free, gluten free, and keto friendly; Ready in 20 minutes My pizza definitely turned out fine, even with less cauliflower rice! Yup, I bought goat cheese for the first time in my life (and real cheese for the first time in at least 5 years) just for this recipe. Absolutely delicious, I am completely sold! thanks!! Cauliflower pizza crust, how do we love thee? This is not accurate. Maybe two cups? Thanks! Now, if you can make a convincing pasta and chocolate biccies, I’ll be your friend for life! Update: Many stores are also now carrying frozen pre-riced cauliflower, which will save you even more time, since you won’t have to break out the food processor, either. I’ve made this crust using two 12-ounce or two 16-ounce bags of frozen cauliflower, so know that this recipe is relatively flexible with the cauliflower amount. ð, I’m super excited to try it…just waiting to be able to bend my finger…ha ha. I wonder on top of using flax meal – add some cornstarch to help with the binding, that is if you like to use cornstarch. It’s definitely hard to give exact measurements when using cauliflower rice! I’ve found that this works best by baking the crusts, and then freezing them in an airtight container. I just don’t have that kind of time for a crust. Using a food processor, pulse the cauliflower in 2 batches until it resembles fine rice, roughly 30 … I tried this and it was WONDERFUL. All things said and done, it’s probably worth giving goat dairy a try, but there’s no guarantees. One last thing to keep in mind when making a cauliflower pizza crust is that you should try to keep the toppings minimal. (Oversharing?) Going without pizza seems like such punishment but after being educated by you Megan on what gluten is, I do not want it in my body. I’m gonna try again tomorrow that way. This pizza is naturally gluten and grain free, and made with simple ingredients. I live in Maui and a good friend referred your site to me. Maybe add some more spices to compromise the flavor!
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