Cauliflower Pizza Crust
Cauliflower Pizza Crust
This cauliflower pizza crust is grain-free and absolutely delicious!! It’s so easy to make and when you are done, you won’t be able to even tell that it’s the healthy version! It’s THAT good!
If you love making foods with cauliflower (and who doesn’t, it’s so healthy and delicious!), then you should try out some more of my favorites! I love this soup, this air fryer cauliflower, or this fried rice!
What is Cauliflower Pizza Crust?
If you can’t eat grains, you are familiar with the widely used substitute of cauliflower! Cauliflower has become quite popular because you can use it as a substitute for flour or rice. In this case, this cauliflower pizza crust is grain-free! Usually, when you try and substitute with something healthy, then it affects the taste but not in this recipe! It tastes so good that you may even use this as your go-to pizza crust recipe from now on!
This cauliflower pizza crust is so good that you won’t be able to decide if you like this or the regular homemade crust better. They are different but equally delicious and good. Add on some delightful toppings like this homemade pizza sauce, some tomatoes, and basil, and you have yourself a pizza that ALL of your guests can enjoy!
Ingredients to Make Cauliflower Pizza Crust
This grain-free cauliflower pizza crust is ao delicious and a healthy way to eat your favorite meal! See the recipe card at the bottom of the post for exact measurements.
- Cauliflower: You can use fresh or frozen. If you decide to use frozen cauliflower, then make sure to squeeze all of the liquid out onto a paper towel before adding the cauliflower to the mixture.
- Parmesan cheese: Fresh, shredded parmesan cheese mixes fantastic into this crust.
- Egg: The egg will bind all of the ingredients together.
- Garlic salt: This adds a savory element to the crust.
- Kosher salt: This will enhance all of the delicious flavors of the crust.
- Italian Seasoning: You can use store-bought or homemade Italian Seasoning. Whichever is easiest for you!
- Toppings: I love to use tomatoes, fresh basil, mozzarella and homemade pizza sauce. But you can use whatever pizza toppings that you love!
Preparing the Cauliflower
This cauliflower crust is super simple to make. In fact, it’s just as easy as a normal one! Go ahead and try it. It’s an easy and delicious way to add a vegetable to your meal!
- Preheat: Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.
- Grind up cauliflower: To rice the cauliflower, cut the cauliflower head into florets, and place them in the food processor. Process until finely ground. Use enough florets until you have 2 cups of riced cauliflower.
- Steam the riced cauliflower: Place riced cauliflower in a microwaveable bowl and heat for about 8 minutes. Once the cauliflower is steamed and softened, place cauliflower into a tea towel to squeeze out the liquid. Simply twist the towel to hold in the cauliflower, and squeeze the excess liquid out into a bowl or the sink. It is important to squeeze as much liquid out as possible to avoid a soggy crust.
- Combine: In a large bowl, add riced cauliflower, egg, parmesan cheese, herbs, garlic powder, Italian seasoning, and kosher salt. Mix until combined.
How to Make Cauliflower Pizza Crust in the Oven
- Form a ball and flatten into a circle: Form a ball with the mixture and place on the prepared pan. Press and shape into a 9″ circle, and make sure the thickness is consistent from the middle out to the edges. It should be about ¼ inch thick. You don’t want the outside edge of the crust to be thinner or it will burn. So be careful to make the edges the same thickness as the middle.
- Bake: Bake in preheated oven for 20 minutes. A tip to get both sides of the crust crispy is to remove the pizza crust from the oven after it bakes. Allow it to cool a few minutes before flipping. Place another piece of parchment paper on top the crust, and carefully flip the pizza over supporting the pizza with one hand on top and bottom. Return the pizza back the oven and cook an additional 5 minutes to cook the bottom of the pizza.
- Add toppings and broil: Add the homemade pizza sauce and toppings of choice, and place back into the oven on broil for 5 minutes until the cheese is melted. Enjoy!
Quick Tips
Because cooking with cauliflower may be new to some of you, I have a few tips to help this cauliflower pizza crust turn out just right!
- Fresh or frozen: You can use fresh or frozen cauliflower for this recipe. If you use frozen, just squeeze out all of the moisture onto a paper towel before adding the cauliflower into your mixture.
- Shredded cheese: I recommend shredding cheese directly from the block. Pre-shredded cheese has a coating that makes it harder to mix in with other ingredients. Fresh is always best!
- Toppings: I used basil and tomatoes for the toppings on this pizza but feel free to use pepperoni, vegetables, meats, or whatever you love on your pizza!
Can You Freeze the Crust?
Yes! This cauliflower pizza crust can be quickly frozen and saved for later. In fact, double this recipe while you are at it and freeze some for later! After you try this, you will definitely want some extra.
- Freeze: Bake it up according to the instructions and let it cool. Once it has cooled, wrap it in plastic wrap and place it in a ziplock bag labeled with the date. It can stay frozen for up to 3 months.
- Reheat: When you are ready to use this pizza crust to eat, there is no need to thaw it! Just add your toppings and cook it up in your oven at 425 degrees until your cheese is melted.
More Cauliflower Recipes to Try
Cauliflower Pizza Crust
Ingredients
- 1 large cauliflower head, riced or refrigerated or frozen riced cauliflower (read notes)
- 1 cup parmesan cheese, shredded
- 1 large egg
- 1/4 teaspoon granulated garlic powder
- 1/2 teaspoon kosher salt
- 1 teaspoon Italian seasoning
- homemade pizza sauce & toppings of your choice
Instructions
-
Preheat oven to 400°F. Line a baking sheet with parchment paper and set it aside.
-
To the riced cauliflower, cut the cauliflower head into florets, and place them in the food processor. Process until finely ground. Use enough florets until you have 2 cups of riced cauliflower.
-
Place riced cauliflower in a microwaveable bowl and heat for about 8 minutes. Once the cauliflower is steamed and softened, place cauliflower into a tea towel to squeeze out the liquid. Simply twist the towel to hold in the cauliflower, and squeeze the excess liquid out into a bowl or the sink. It is important to squeeze as much liquid out as possible to avoid a soggy crust.
-
In a large bowl, add riced cauliflower, egg, parmesan cheese, herbs, garlic powder, Italian seasoning, and kosher salt. Mix until combined.
-
Form a ball with the mixture and place on the prepared pan. Press and shape into a 9″ circle, and make sure the thickness is consistent from the middle out to the edges. It should be about ¼ inch thick. You don’t want the outside edge of the crust to be thinner or it will burn. So be careful to make the edges the same thickness as the middle.
-
Bake in preheated oven for 20 minutes. A tip to get both sides of the crust crispy is to remove the pizza crust from the oven after it bakes. Allow it to cool a few minutes before flipping. Place another piece of parchment paper on top of the crust, and carefully flip the pizza over supporting the pizza with one hand on top and bottom. Return the pizza back to the oven and cook an additional 5 minutes to cook the bottom of the pizza.
-
Add the homemade pizza sauce and toppings of choice, and place back into the oven on broil for 5 minutes until the cheese is melted. Enjoy!
Notes
Steaming the riced cauliflower over the stove top in a skillet is an option as well if you do not have a microwave. Simply place in a skillet over medium heat, and continually stir and heat through for about 15 minutes. Most of the liquid with evaporate, and you won’t have to squeeze it out. Just be careful not to burn the cauliflower.