Cauliflower Pizza Crust (That Won’t Fall Apart)
User Reviews
4.7
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Prep Time
5 mins
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Cook Time
40 mins
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Total Time
45 mins
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Servings
8 slices
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Calories
58 kcal
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Course
Main Course, Baked Goods
Cauliflower Pizza Crust (That Won’t Fall Apart)
Description
The recipe starts by grating cauliflower into rice-sized pieces, then baking it at a moderate temperature until lightly browned. After cooling, the riced cauliflower is squeezed thoroughly to remove excess moisture, a key step to prevent a soggy crust. The dried cauliflower is mixed with eggs, grated Parmesan and mozzarella cheeses, salt, oregano, and garlic powder, creating a dough-like consistency.
This dough is shaped into a pizza round on parchment paper and baked at a higher temperature to firm up. The crust is flipped using a parchment and plate technique, then topped and baked again until toppings melt and blend into the crust. This results in a crust with a tender interior but enough structure to support pizza toppings.
The crust can be grilled after prebaking on a well-oiled grate, and leftovers keep well refrigerated. For freezing, the crust is best frozen after prebaking and reheated before adding toppings. Whole assembled pizzas can also be frozen and baked later, making this recipe adaptable for meal prep or quick pizzas.
Ingredients
- 1 large head cauliflower
- 2 large egg
- ¼ cup Parmesan Cheese 25 g, grated
- ¼ cup mozzarella 25 g, grated
- ½ tsp salt
- ½ tsp oregano
- ¼ tsp garlic powder
Instructions
- Rice Cauliflower: Preheat oven to 350°F (175°C). Grate cauliflower into rice consistency using either your food processor or a box grater.
- Bake Cauliflower: Spread cauliflower onto a parchment-lined baking sheet into as flat of a layer as possible. Bake for 20 minutes, or until the cauliflower begins to brown. Remove from oven and let cool slightly. Increase oven temperature to 450°F (230°C).
- Dry Cauliflower: Spoon cauliflower into a cheesecloth and squeeze out as much moisture as possible.
- Make Dough: In a large bowl, stir to combine cauliflower and all remaining ingredients.
- Shape Dough: Into a pizza round on a parchment-lined baking sheet. Bake for 15 minutes, or until firm.
- Make Pizza: Carefully flip the pizza crust*. Top the pizza crust with your favorite sauces and toppings, then return it to the oven until it is all melty and delicious, about 7 minutes.
Notes
- To flip the crust easily, use a parchment and plate "sandwich" to invert it smoothly onto the baking sheet.
- Prebaked crust can be grilled on a well-greased grill grate for a different texture.
- Store leftover pizza in airtight containers in the fridge for 3-4 days.
- For freezing, wrap prebaked crust in foil; bake for 10 minutes at 425°F before adding toppings and finishing with another 5 minutes baking.
- Assembled pizzas can also be frozen wrapped in foil for up to 3 months; bake at 425°F for 10-15 minutes until cheese bubbles.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8slices
Amount Per Serving
Calories 58 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 58kcal | 3% |
| Carbohydrates | 6g | 2% |
| Protein | 5.1g | 10% |
| Fat | 2.3g | 4% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 49mg | 16% |
| Sodium | 234mg | 10% |
| Potassium | 337mg | 7% |
| Fiber | 2.7g | 11% |
| Sugar | 2.6g | 5% |
| Calcium | 50mg | 5% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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