Cauliflower Pizza Crust

🕒 Prep: 15 min
🔥 Cook: 30 min
🍽 Serves: 4
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If you’re looking for a guilt-free pizza night, then this Cauliflower Pizza Crust will be your new best friend. It's a simple, gluten-free alternative to traditional pizza dough that doesn’t skimp on flavor or texture. Perfect for those who want to enjoy pizza without the carb overload.

Ingredients for Cauliflower Pizza Crust

Cauliflower: The star of this recipe, it provides a sturdy base while keeping the crust low-carb and gluten-free. Parmesan cheese and mozzarella cheese add flavor and help bind the crust together. Egg: Acts as a binder to hold everything in place. Garlic powder, onion powder, and dried oregano bring in savory flavors. Salt and black pepper add basic seasoning.

Tips & Tricks

  • Make sure to squeeze out as much water as possible from the cauliflower to avoid a soggy crust.
  • If you don’t have a microwave, you can steam the cauliflower on the stove and then dry it out in the oven.
  • For a crispier crust, consider flipping it halfway through the first bake.

Serving Suggestions

This cauliflower pizza crust is a blank canvas. Consider topping it with sautéed mushrooms, spinach, and feta for a Mediterranean twist. Pair it with a side salad of arugula, cherry tomatoes, and balsamic vinaigrette for a balanced meal.

Frequently Asked Questions

Can I make the crust ahead of time?
Absolutely! You can bake the crust and store it in the fridge for up to 3 days. Just add toppings and bake when you’re ready to eat.
What if I don’t have a food processor?
No worries! You can grate the cauliflower using a box grater. It takes a bit longer but works just as well.
Can I freeze the cauliflower pizza crust?
Yes, after the first bake, let it cool completely, then freeze. When ready to use, bake it directly from the freezer until warm and crispy.

Cauliflower Pizza Crust Recipe Walkthrough

First, preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. This ensures the crust doesn’t stick and helps it bake evenly. Next, take your large head of cauliflower and cut it into manageable florets. Toss these into a food processor and pulse until you’ve got something that resembles rice. It should be fine but not mushy.

Transfer this cauliflower "rice" into a microwave-safe bowl. Microwave it on high for about 8 minutes. This step helps soften the cauliflower and makes it easier to work with. Once done, let it cool slightly. Now comes the slightly messy part—using a clean kitchen towel, squeeze out as much moisture as possible from the cauliflower. You’ll be surprised how much water comes out, and getting rid of it is key to a non-soggy crust.

In a mixing bowl, combine your strained cauliflower, 1/4 cup each of parmesan and mozzarella cheese, egg, 1/2 teaspoon each of garlic powder, onion powder, and dried oregano, and 1/2 teaspoon of salt with 1/4 teaspoon of black pepper. Mix everything thoroughly so all the ingredients are well incorporated.

Dump this mixture onto your prepared baking sheet and press it into a crust about 1/4-inch thick. You can shape it into a circle or a rectangle, depending on your baking sheet and personal preference. Pop it into the oven and let it bake for 20 minutes. You’re looking for a golden brown, crispy base.

Once it’s ready, remove it from the oven. If you’re topping it, go wild with your favorite ingredients. Return the topped pizza to the oven for an additional 10 minutes to let everything meld together nicely.

Why You'll Love This Recipe

  • Low-carb and gluten-free, making it a healthier choice for pizza lovers.
  • Quick and easy to prepare, perfect for weeknight dinners.
  • Customizable with your favorite toppings, letting you get creative.
  • Crust bakes up crispy and golden, holding toppings like a champ.

Ingredients

1 large cauliflower head
1/4 cup grated parmesan cheese
1/4 cup shredded mozzarella cheese
1 large egg
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp dried oregano
1/2 tsp salt
1/4 tsp black pepper

Step-by-step Instructions

1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. Cut the cauliflower into florets and pulse in a food processor until it resembles rice.
3. Transfer the processed cauliflower to a microwave-safe bowl and microwave on high for 8 minutes.
4. Allow the cauliflower to cool slightly, then place it in a clean kitchen towel and squeeze out as much moisture as possible.
5. In a bowl, combine the cauliflower, parmesan, mozzarella, egg, garlic powder, onion powder, oregano, salt, and pepper, mixing well.
6. Press the mixture onto the prepared baking sheet, forming a crust about 1/4-inch thick.
7. Bake the crust for 20 minutes, or until it is golden brown and crispy.
8. Remove from the oven, add your desired toppings, and return to bake for an additional 10 minutes.

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