How to Make Cauliflower Pizza Crust
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
40 mins
-
Cook Time
40 mins
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Total Time
1 hr
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Servings
4 slices
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Calories
97 kcal
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Course
Main Course
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Cuisine
American
How to Make Cauliflower Pizza Crust
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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.
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Ingredients
- 1 medium head of cauliflower about 2.5-3lbs
- 1 large egg
- 1 teaspoon Italian seasoning
- ⅛ teaspoon salt
- ¼ teaspoon ground black pepper
- ½ cup mozzarella cheese shredded
- cooking spray
Toppings
- Pizza Sauce
- shredded mozzarella
Instructions
- Preheat the oven to 375 degrees F and line the baking sheet with parchment paper.
- Separate one1 medium head of cauliflower, then cut florets from the cauliflower head and break 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, ½ cup mozzarella cheese, and 1 large egg in a large mixing bowl. Add 1 teaspoon Italian seasoning, ¼ teaspoon ground black pepper, and ⅛ teaspoon 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 it into a 1/3-inch 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 golden brown, remove it from the oven.
- Top with Pizza Sauce, Shredded Mozzarella cheese, and 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 is 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 airtight 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 Information
Show Details
Calories
97kcal
(5%)
Carbohydrates
8g
(3%)
Protein
7g
(14%)
Fat
5g
(8%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
0.4g
Monounsaturated Fat
1g
Trans Fat
0.01g
Cholesterol
58mg
(19%)
Sodium
221mg
(9%)
Potassium
466mg
(13%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
171IU
(3%)
Vitamin C
69mg
(77%)
Calcium
118mg
(12%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4slices
Amount Per Serving
Calories 97 kcal
% Daily Value*
| Calories | 97kcal | 5% |
| Carbohydrates | 8g | 3% |
| Protein | 7g | 14% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 58mg | 19% |
| Sodium | 221mg | 9% |
| Potassium | 466mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 171IU | 3% |
| Vitamin C | 69mg | 77% |
| Calcium | 118mg | 12% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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