Cauliflower Crust Pizza Recipe
It's time to love pizza again without the hating the scale the next day.
My sister was who prompted me to write this post. I told her I was trying out a new recipe for cauliflower crust pizza. She gave me that look you make when you’re instantly repulsed.
What??? You don’t think cauliflower can make an awesome pizza crust???
How dare you.
Now I had to prove it could be done.
And, I believe I did.
My cauliflower crust pizza has a similar texture to thin-style pizza crust, only with no starchy carbs or gluten issues. The combination of oregano, garlic and salt help give the crust a great Italian seasoning taste.
After you put on your toppings of choice, you won’t be missing the dough.
I’ve tried other recipes on the Interwebz but I this one is by far the simplest and most fool-proof.
I like to call it #CAULIZZA.
The secret to awesome cauliflower crust? You gotta wring it out! Cauliflower has a lost of moisture—make sure to follow my steps below for wringing out the cauliflower in a towel before making.
CAULIFLOWER CRUST INGREDIENTS
- 1 head cauliflower
- 1 egg, whisked
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- Salt to taste (I like 1 teaspoon for this recipe)
Your call, but here are some suggestions.
- Finely diced green peppers
- Finely diced yellow onion
- Sliced black olives
- Diced cooked ham
- Red pizza sauce
- Shredded mozzarella
White Pizza Style
- Light brushing of olive oil on pre-baked crust before adding toppings like:
- Fresh chopped basil
- Fresh chopped oregano
- Minced garlic
- Dollop ricotta cheese smoothed over crust
- Shredded mozzarella
Preheat oven to 500 degrees.
Chop off the leaves and stems of the cauliflower and discard. Chop the cauliflower until you have about multiple florets that make it easy to rice in your food processor. I have a small food processor, so it usually takes me three or four rounds to rice a whole head of cauliflower. No biggie, just give yourself a little bit more time.
Pulse the cauliflower in the food processor until the cauliflower is rice-sized.
Transfer the riced cauliflower to a big, microwave safe bowl. Cover with plastic wrap and cook for 4-5 minutes. Let it cool a few minutes before handling.
Place the riced cauliflower onto a clean towel and wrap the cauliflower. Over the sink, wring the heck out of that cauliflower to get as much moisture out of it as possible! This is the key to awesome cauliflower crust: getting it as dry as possible. Use your muscles!
Place the wrung cauliflower in a bowl. Combine the whisked egg, oregano, garlic powder and salt.
Line a baking sheet with foil, then parchment paper. Using your hands, make “personal pan pizza” sized crusts—not too big. (On average, my guests eat two of these sized pizzas.) I prefer to form the crusts with my hands as if I’m making hamburgers: squeezing my palms together to form the crust.
Place the crusts on the baking sheet. Bake for 10 minutes.
When you’re ready, assemble your pizzas and bake for another 10 minutes. Enjoy!
Leave a comment below and let me know your favorite pizza toppings!