Crispy Cauliflower Pizza Crust
User Reviews
5
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Prep Time
20 mins
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Cook Time
30 mins
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Total Time
50 mins
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Servings
2 servings
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Calories
290 kcal
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Course
Main Course
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Cuisine
American
Crispy Cauliflower Pizza Crust
Description
The Crispy Cauliflower Pizza Crust uses finely processed cauliflower combined with beaten eggs, kosher salt, black pepper, garlic powder, and dried oregano. The mixture is formed into a thin circle on parchment-lined baking sheets and baked at 400°F until golden and set. Using parchment is key to avoid a soggy crust, and pressing the crust evenly helps ensure uniform cooking without overly thin edges that burn easily.
The resulting crust is tender yet crisp, providing a sturdy foundation to hold pizza sauce and shredded mozzarella. This crust is more delicate than traditional flour-based pizza dough, so toppings should be kept light to maintain crispness and prevent sogginess. The recipe includes instructions for baking the crust alone before adding toppings and how to finish baking with toppings on.
This crust can be refrigerated for several days with paper towels to absorb moisture, reheated gently in a skillet, or frozen unbaked for longer storage and then baked from frozen. These storage tips help maintain the desired texture and flavor over time.
Ingredients
- olive oil for the pan
- 14 ounces cauliflower from a small head of cauliflower, florets
- 2 egg lightly beaten, large
- ½ teaspoon kosher salt or ¼ teaspoon of any other salt, Diamond Crystal brand
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon oregano dried
Toppings:
- ½ cup pizza sauce
- ¾ cup mozzarella cheese shredded part-skim; 3 ounces
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 cauliflower crust thin and bake until deep golden brown, allowing for dark edges which enhance flavor and crispness.
- Add toppings sparingly as the crust is not as sturdy as regular dough and can become soggy if overloaded.
- Use parchment paper to prevent sogginess; avoid baking directly on the pan.
- Store leftovers in an airtight container with paper towels to absorb moisture, replacing towels daily, and reheat gently in a nonstick skillet.
- The crust can be frozen before topping by wrapping tightly in cling wrap; bake from frozen at 375°F for 10 minutes before adding toppings and finishing baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 290 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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