Cauliflower Pizza Crust Recipe

Cauliflower Pizza Crust

Total: 0 50min0

Yield: 1 pizza crust

Serving Size: 1 of 4 servings

Nutrition Facts: servingSize 1 of 4 servings, calories 144, Fat 8g, Saturated Fat 4g, Carbohydrate 8g, Fiber 3g, Sugar 3g, Protein 12g, Cholesterol 97mg, Sodium 418mg

Ingredients:

• 1 head cauliflower, stalk removed
• 1/2 cup shredded mozzarella
• 1/4 cup grated Parmesan
• 1/2 teaspoon dried oregano
• 1/2 teaspoon kosher salt
• 1/4 teaspoon garlic powder
• 2 eggs, lightly beaten

Instruction:

1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
2. Break the cauliflower into florets and pulse in a food processor until fine. Steam in a steamer basket and drain well. (I like to put it on a towel to get all the moisture out.) Let cool.
3. In a bowl, combine the cauliflower with the mozzarella, Parmesan, oregano, salt, garlic powder and eggs. Transfer to the center of the baking sheet and spread into a circle, resembling a pizza crust. Bake for 20 minutes.
4. Add desired toppings and bake an additional 10 minutes.

The Secret To Perfect Cauliflower Pizza Crust

Here’s how to make a perfect cauliflower pizza crust, for a healthy and low-carb option. Time-saving tips included!

Prep: 20min

Total: 65min

Serving Size: 1 g

Nutrition Facts: servingSize 1 g, calories 74 kcal, Carbohydrate 4 g, Protein 6 g, Fat 4 g, Fiber 2 g

Ingredients:

• 1 pound cauliflower florets ((or thawed from frozen; see notes))
• 1 large egg (, beaten)
• 1/3 cup soft goat cheese ((or grated Parmesan))
• 1 teaspoon dried oregano
• 1/4 teaspoon salt

Instruction:

1. Preheat the oven to 400ºF. If the cauliflower isn’t already riced, add the cauliflower florets into a food processor and pulse briefly, until it has a rice-like texture. Line a large baking sheet with parchment paper, then spread the cauliflower rice out in a single layer. Bake for 15 minutes, or until the cauliflower is tender.
2. If you’re using frozen cauliflower, be sure that it is completely thawed, and process it into a rice-like texture using a food processor. (Alternatively, you can start with frozen cauliflower rice that has been thawed, to skip the food processor step.) There is no need to cook the frozen & thawed caulifower, so it will save you time! Tip: You can use up to 1 1/2 pounds of cauliflower, if you want to use two 12-ounce bags. It still holds together well!
3. Once the riced cauliflower has been cooked (or thawed), transfer it to a clean, thin dishtowel. Wrap up the steamed rice in the dishtowel, twist it up, then SQUEEZE all the excess moisture out! (Be careful if your cauliflower is still hot– let it cool before handling.) A lot of extra liquid will be released, which will help you avoid a soggy pizza crust.
4. In a large bowl, mix up the squeezed-out rice, egg, cheese, and spices. It won’t be like any pizza dough you’ve ever worked with, but don’t worry, it will work!
5. Press the dough out onto a baking sheet lined with parchment paper. (It’s important that it’s lined with parchment paper, not wax paper, or it will stick.) Keep the dough about 1/4″thick.
6. Bake for 30 to 35 minutes at 400ºF, until dry and golden. Use the parchment paper to flip the crust over, and bake again until the other side is nice and dry, about 10 more minutes.
7. Add your favorite pizza toppings to the crust, such as sauce and cheese, then return the pizza to the 400ºF oven. Bake an additional 5-10 minutes, just until the cheese is hot and bubbly. Slice and serve warm.

Foolproof Cauliflower Pizza Crust Recipe

Cauliflower Pizza Crust comes out crispy, you can hold the slice and use frozen cauliflower or cauliflower rice to make it.

Prep: 30min

Total: 60min

Yield: 8

Serving Size: 1 slice

Nutrition Facts: servingSize 1 slice, calories 48 kcal, Sugar 1 g, Sodium 110 mg, Fat 2 g, Saturated Fat 1 g, Carbohydrate 4 g, Fiber 2 g, Protein 4 g, Cholesterol 26 mg

Ingredients:

• 2.5 lbs medium-large (6″ – 7″ wide) head of cauliflower (2 lbs of store bought cauliflower rice)
• 1 large egg
• 1 tsp Italian seasoning or dried oregano/basil
• 1/8 tsp salt
• 1/4 tsp ground black pepper
• 1/2 cup Parmesan or Mozzarella cheese (grated/shredded)
• Cooking spray (I use Misto)

Instruction:

1. Prep: Preheat oven to 375 degrees F and line baking sheet with unbleached parchment paper or silicone mat.
2. Make “rice”: Rinse cauliflower, remove the outer leaves, separate into florets and chop into smaller pieces. Process in a food processor in 2 batches, until “rice” texture forms (skip if using store-bought “rice”).
3. Cook “rice”: Transfer riced cauliflower on a prepared sheet pan and bake for 15 mins. Remove cooked cauliflower from the oven, transfer to a large bowl lined with a double/triple layered cheesecloth or linen towel, and let cool for 10-15 minutes or until safe to touch.
4. Squeeze: Then squeeze the liquid out of the ball (cauliflower inside the cheesecloth) as hard as you can. Be patient and do this a few times until barely any liquid comes out.
5. Make dough: Increase oven temperature to 450 degrees F. In a medium mixing bowl whisk the egg with dried herbs, salt and pepper for 10 seconds. Add cheese and squeezed cauliflower; mix very well with spatula until combined.
6. Form crust: Line same baking pan with new parchment paper or silicone mat (just make sure to scrape off any bits of cauliflower) and spray with cooking spray. Transfer cauliflower pizza dough in the middle and flatten with your hands until thin pizza crust forms. Make it thicker than in my video, I made it a bit too thin.
7. Bake it first: Bake for 20 minutes, carefully flip with spatula and bake for a few more minutes.
8. Bake pizza with toppings: Top cauliflower pizza base with your favourite toppings and bake again until cheese on top turns golden brown. Cut into 8 slices with a pizza cutter and enjoy!

The Best Cauliflower Pizza Crust Recipe That Won’t Fall Apart

FAQ

Is cauliflower pizza crust healthier than regular crust?

What is a cauliflower pizza crust made of?

Is cauliflower crust really keto?

Why is my cauliflower crust soggy?