How to Make Cauliflower Pizza Crust

No ratings yet

A super easy, healthy option to make deliciously flavorful pizza with crispy edges! Plus it's naturally grain-free, gluten-free, low carb, and keto-friendly.

Prep Time40

Cook Time20

Total Time1

Course: Main Course

Cuisine: American

Servings: 12 inch pizza

Author: Rena

Ingredients

1 medium head of cauliflower about 2.5-3lbs
1 large egg
1 tsp Italian seasoning
⅛ tsp salt
¼ tsp ground black pepper
½ cup mozzarella cheese shredded
cooking spray

Instructions

Preheat the oven to 375 degrees F and line baking sheet with parchment paper.
Separate the cauliflower then cut florets from the cauliflower head and brake them into even sized pieces. Add the florets into a food processor fitted with an "S" blade and process until a rice or couscous like texture is created.
Lay out the "rice" evenly onto the prepared baking sheet and bake until tender and golden, about 15 minutes.
Once done, remove the baking sheet from the oven and transfer the "rice" to a clean, thin dishtowel. Let the rice cool down for 10 minutes before squeezing so you don't burn your hands. Twist the towel to squeeze out any excess water.
Place the squeezed cauliflower rice, cheese and egg to a large mixing bowl. Add Italian seasoning, black pepper and salt. Using clean hands, mix until all the ingredients are evenly combined.
Preheat the oven again to 450 degrees F and line a baking sheet with a new sheet of parchment paper. Coat with some cooking spray. Transfer the cauliflower mixture onto the prepared baking sheet and gently pat into 1/3inch thick circle.
Place the sheet back into the oven and bake for 15 minutes, flipping halfway through to ensure even browning. Once the crust is nice golden brown, remove from the oven; top with your favorite toppings and bake for 5-6 minutes more, until cheese is melted, then serve warm.

Notes

Serving size is one full pizza
Cauliflower: Choose firm, pale cauliflower. If there are soft spots, it is on its way to spoiling.
Mozzarella cheese: I prefer to shred my own cheese because I find that it melts better than pre-shredded or frozen mozzarella.
Squeeze as much liquid out as possible. The secret to making cauliflower crust dry with crispy edges it to squeeze out the excess liquid. No soggy crust here!
Go light on the sauce and toppings. If you add too much sauce, it will rehydrate the cauliflower and become soggy. If you add excessive toppings, it will weigh the crust down.
Freezing instructions: Bake and cool thoroughly, then freeze in an air-tight container for up to 3 months. When ready, bake from frozen at 450° until heated through, about 10 minutes. Then add sauce and toppings and bake for another 5-6 minutes.

Nutrition