Cauliflower Pizza Crust
User Reviews
4.8
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Prep Time
20 mins
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Cook Time
45 mins
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Total Time
1 hr 5 mins
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Servings
4
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Calories
96 kcal
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Course
Main Course
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Cuisine
Italian
Cauliflower Pizza Crust
Description
Cauliflower Pizza Crust transforms a pound of finely riced cauliflower flourished with beaten egg, soft goat cheese (or Parmesan), oregano, and salt into a crust suitable for pizza baking. The cauliflower is either freshly processed or thawed from frozen, then roasted on a parchment-lined baking sheet until tender. After cooking, it is wrapped in a clean dish towel and squeezed firmly to expel as much moisture as possible, an essential step to achieve a crisp crust.
The mixture including egg and cheese is combined with seasoning and spread onto parchment for baking at 400ºF. Skipping the flipping step after baking for 15 minutes makes preparation simpler. The crust holds together well, with a balanced texture that is firm yet tender, and an herbal nuance from oregano.
This crust can be topped as desired and baked again to finish the pizza. It serves as a lighter, vegetable-based alternative to wheat crust, accommodating those reducing carbs or seeking more vegetable intake. While the recipe notes that 1 pound of cauliflower creates the most sturdy crust, using up to 1 1/2 pounds is possible for larger crusts with more vegetable content.
Nutrition info applies to one quarter of the crust and excludes toppings.Using only 1 pound of cauliflower yields the firmest crust, but up to 1 1/2 pounds can be used for larger size.For faster prep, thaw frozen cauliflower rice before starting, skipping the food processor step.The updated method omits flipping the crust, simplifying baking without affecting texture.
Ingredients
- 1 pound cauliflower or thawed from frozen; see notes, florets
- 1 large egg , beaten
- ⅓ cup soft goat cheese (or grated Parmesan)
- 1 teaspoon oregano dried
- ¼ teaspoon salt
Instructions
- 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.
- 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 thawed frozen cauliflower so it will save you time! Tip: You can use up to 1 ½ pounds of cauliflower if you want to use two 12-ounce bags. This crust will still hold together well!
- 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.
- In a large bowl, mix up the squeezed-out rice, egg, cheese, oregano, and salt. It won't be like any pizza dough you've ever worked with, but don't worry, it will work!
- 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-inch thick. Wet your hands to prevent sticking, if needed.
- Bake for 30 minutes at 400ºF or until the top looks dry and golden.
- 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.
Notes
- Nutrition facts are for 1/4 of the crust without toppings, provided as an estimate.
- For the firmest crust, use 1 pound of cauliflower; up to 1.5 pounds can be used for bigger pizzas with more vegetables.
- Thawed frozen cauliflower rice can be used directly to save processing time.
- The updated method skips flipping the crust during baking to simplify preparation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 96 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 96kcal | 5% |
| Carbohydrates | 6g | 2% |
| Protein | 7g | 14% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 55mg | 18% |
| Sodium | 267mg | 11% |
| Potassium | 361mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 263IU | 5% |
| Vitamin C | 55mg | 61% |
| Calcium | 59mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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