Crispy Cauliflower Pizza Crust

Name: Crispy Cauliflower Pizza Crust
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 2 servings
Ingredients: olive oil; 14 ounces cauliflower florets; 2 large eggs; ½ teaspoon Diamond Crystal kosher salt; ¼ teaspoon black pepper; ½ teaspoon garlic powder; ½ teaspoon dried oregano; ½ cup Pizza Sauce; ¾ cup mozzarella

User Reviews

5.0

60 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
50 mins
Servings
2 servings
Calories
290 kcal
Course
Main Course
Cuisine
American

Crispy Cauliflower Pizza Crust

Winston Campbell

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The secret to a great cauliflower pizza crust? Bake it until it becomes deep golden brown, with dark edges. That's how you'll get the best flavor and texture.

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Ingredients

Servings

olive oil for the pan
14 ounces cauliflower florets from a small head of cauliflower
2 large eggs lightly beaten
½ teaspoon Diamond Crystal kosher salt or ¼ teaspoon of any other salt
¼ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon dried oregano

Toppings:

½ cup Pizza Sauce
¾ cup mozzarella shredded part-skim; 3 ounces

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Instructions

Preheat your oven to 400°F. Line a baking sheet with high-heat-resistant parchment paper (this is important - I tried without parchment, and the cauliflower crust got soggy instead of crispy) and lightly brush it with olive oil. You can also use a 13-inch pizza pan and cut a parchment circle to cover the bottom of the pan.
Place the cauliflower florets in your food processor and rice them - process them until their texture resembles rice.
In a medium bowl, whisk together the eggs, kosher salt, black pepper, garlic powder, and oregano. Add the riced cauliflower and mix with a rubber spatula to combine.
Transfer the mixture to the center of the prepared baking sheet and use the spatula to press it into a thin 13-inch circle. Try to even it out so that it's all the same thickness, and don't allow the edges to be too thin, or they'll burn (but even if they do get too dark, they're still delicious).
Bake the crust until golden-brown and very set (so that the edges can be gently lifted up from the baking sheet without the circle falling apart), about 30 minutes.
Remove the baking sheet from the oven, but keep the oven on. With a spatula, spread the tomato sauce on top of the crust. Sprinkle the cheese on top. You can add more toppings at this point (I like pepperoni), but not too many if you don't want a soggy crust.
Return the pizza to the oven and bake it until the cheese has melted and the edges are crispy and browned, 5-7 minutes.
Remove the pizza from the oven, cut it into eight triangles using a pizza cutter, and serve.

Notes

Pat the crust very thin, then bake it until it's deep golden brown with dark edges. That's how you'll get the best flavor and texture.
Don't add too many toppings. This crust is not as sturdy as a regular one. Adding too many toppings could cause it to become soggy and floppy. So, add your toppings sparingly.
Don't be afraid to bake the crust until the edges seem almost burned, especially in the last step of heating the toppings. That's exactly how you ensure a tasty, crispy crust.
Since I don't know what toppings you will use, the nutrition info does not include any toppings except for pizza sauce and mozzarella.
You can keep the leftovers in the fridge, in an airtight container, for 3-4 days. Place them on paper towels to absorb extra moisture, and replace the paper towels daily. You can reheat the leftovers in a warm, nonstick skillet.
You can freeze this crust. Cool it completely on the pan, and don't add any toppings. Carefully place it on a piece of cling wrap, top it with another piece of cling wrap, and gently seal. Place it flat on a freezer shelf. Once it's frozen, you can keep it in the freezer for up to 3 months, and you can reheat it in the oven from its frozen state. Simply bake it in a 375°F oven for 10 minutes, then add your toppings and return the pizza to the oven to melt the cheese.

Nutrition Information

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Serving 0.5pizza Calories 290kcal (15%) Carbohydrates 14g (5%) Protein 21g (42%) Fat 18g (28%) Saturated Fat 7g (35%) Sodium 779mg (32%) Fiber 5g (20%) Sugar 6g (12%)